Condiments · Nutrition facts

Tomato Paste

35 kcal per 100 g, with 1.8 g protein, 5.9 g carbs and 0 g fat. Full micronutrients and serving info below.

Serving: 1 portion (25 g)
Low calorie
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Tomato PasteNutri-Score ACompare
Amount

Showing values for 100 g

35 kcal
Calories
2% of a 2000 kcal day
1.8 g
Protein
23% of calories
5.9 g
Carbs
77% of calories
0 g
Fat
0% of calories
Macro split
Protein 23%Carbs 77%Fat 0%

Nutrition facts

per 100 g
Fiber1.6g6% DV
Sugar4.9g
Saturated fat0.1g0% DV
Cholesterol0mg0% DV
Sodium31mg1% DV
Potassium256mg5% DV
Calcium8.1mg1% DV
Iron0.1mg1% DV
Vitamin C15.5mg17% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 5601312073895 · Data last verified:

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5601312073895

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Common questions

How many calories are in Tomato Paste?

Tomato Paste by Continente,SONAE has 35 kcal per 100 g. One serving (25 g) is about 9 kcal.

How much protein is in Tomato Paste?

Tomato Paste contains 1.8 g of protein per 100 g — about 0.4 g per 25 g serving.

Is Tomato Paste low in sodium?

Yes — just 31 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Why does Tomato Paste have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium). Overall that places it in band A.

How much Tomato Paste is 100 calories?

About 286 g of Tomato Paste equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Tomato Paste high in calories?

No — only 35 kcal per 100 g; even a 300 g portion stays around 105 kcal.

Is Tomato Paste a good source of vitamin C?

It is a moderate source: 15.5 mg per 100 g, about 17% of the daily value. A 200 g portion covers roughly 34%.

Is Tomato Paste high in sugar or fat?

Per 100 g it has 4.9 g sugar and 0 g fat (0.1 g saturated). Fat provides 0% of its calories, so portion size matters most here.

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