AngiochefTomato
Tomatoes are a major dietary source of lycopene, the carotenoid that gives them their red colour, which has been studied in laboratory research for its antioxidant activity and its role in the body's normal regulation of blood-vessel growth (angiogenesis). They also provide vitamin C, potassium and folate. Lycopene is better absorbed from cooked tomatoes with a little oil, so use them in sauces and soups as well as raw in salads.
Polyols
SorbitolNot a source
Source: Measured value (BLS 4.0)
What this means
This is tomato's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 g
Total fructose1.7 g
Excess fructose0.2 g
Source: Measured value (BLS 4.0)
What this means
These are tomato's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.