Carb Content at a Glance
A medium raw tomato (about 123 g) contains roughly 4–5 g of total carbohydrates, while a 100 g reference portion provides about 3.9 g of carbs. Cooking concentrates carbs by reducing water weight, so a 100 g serving of cooked tomatoes can list around 7 g of carbohydrates. Per 100 g, tomatoes supply roughly 1.2–2.6 g of sugars, 1.2–2.4 g of dietary fiber, and minimal starch. Small variations occur by variety, ripeness, and measurement method. The ranges below reflect USDA and peer-reviewed compositional data commonly used in nutrition planning.
| Form & Serving | Carbohydrates (g) | Notes |
|---|---|---|
| Raw, medium tomato (~123 g) | ≈4–5 g | Common salad tomato size |
| Raw, 100 g | ≈3.9 g | Standard reference weight |
| Cooked, 100 g | ≈7 g | Condensed water, per USDA |
| 1-cup cherry tomatoes (~150 g) | ≈6–7 g | Includes skins and juices |
| ½ cup crushed tomatoes (≈125 g) | ≈5–6 g | Canned, drained |
Why the Numbers Vary
Tomato carb values are not a single fixed number because weight changes with water content, cooking, and processing. Ripeness affects sugars: riper fruit often tests slightly higher in total carbohydrates and soluble solids. Laboratory methods (e.g., drying vs. calculation) can shift reported grams by tenths of a gram. For low-carb plans, accounting for these factors helps you track portions more accurately and avoid surprises in daily totals.
Nutrients Alongside Carbs
Beyond carbohydrates, tomatoes contribute meaningful fiber, potassium, vitamin C, and lycopene. Fiber can lower net carbs for some tracking approaches, but labeled fiber values depend on analysis method and ripeness. Understanding the full nutrient context supports better decisions whether you are monitoring carbs for general health, athletic fueling, or specific dietary patterns.
Practical Low-Carb Guidance
Estimate Realistic Portions
If you are tracking strict limits, weigh fresh tomatoes and prefer raw weights for consistency. Small increases for cooked dishes are normal because shrinkage concentrates carbohydrates per gram. When using canned products, check drained weights and listed nutrition panels, as added salts or sauces can change totals.
Typical Low-Cup Thresholds
- Very low-carb (under 10 g carbs/day): treat a medium tomato as a measured portion within your budget
- Moderate low-carb (20–50 g/day): 1–2 medium tomatoes usually fit comfortably
- Higher-carb plans: tomato contributions are generally modest relative to total allowance
Common Forms Compared
Different tomato products deliver carbs per typical use case. Juices and concentrates often list higher carbohydrates per 100 ml due to less water and possible additives. Sun-dried specimens can reach much higher values per gram because moisture is largely removed. Below is a concise product comparison to help you anticipate ranges in everyday choices.
| Product | Typical Serving Size | Carbohydrates (g) | Notes |
|---|---|---|---|
| Raw, sliced | 100 g | ≈3.9–4.2 | Minimal processing |
| Cooked stewed | 100 g | ≈6.5–7.5 | Reduced water, optional oil |
| Canned crushed | ½ cup (≈130 g drained) | ≈5–6 | Drained, no-salt-added preferred |
| Sun-dried | 10 g | ≈6–9 | Concentrated; check oil and added sugar |
| Tomato juice | 240 ml (1 cup) | ≈10–15 | Varies by brand and additives |
Bottom Line
Expect about 4 g of total carbohydrates in a medium raw tomato, with 100 g of raw fruit providing roughly 3.9 g and 100 g of cooked tomatoes around 7 g. Cooking, canning, and drying reduce water and raise carbohydrate density per serving. For low-carb or clinical plans, weigh fresh tomatoes, check labels for processed products, and log portions against your personal targets.