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Tomatoes, sun dried

Sun-dried tomatoes are tomatoes that have been dried to remove much of their water. The figures here describe samples from different brands and include oil. Per 100g, they provide 2041 kJ of energy, 51g of fat, 24mg of vitamin E and 2.5g of salt. Fat is the main source of energy in this form, with smaller amounts of carbohydrate and protein.

Vitamin E helps protect cells from oxidative damage. The fat and salt content are worth noting for people monitoring their energy or salt intake. Values may vary between brands, so product labels can help when comparing them. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

495 kcal

Energy

2041 kJ

Fat

51g

of which saturates

6.7g

Carbohydrate

5.4g

of which sugars

2.9g

Protein

3.3g

Salt

2.5g

Alcohol

0g

Water

28g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin E

24mg

Vitamin C

Trace

Vitamin B12

0µg

Calcium

31mg

Iron

1.9mg

Magnesium

27mg

Phosphorus

46mg

Potassium

460mg

Sodium

1000mg

Zinc

0.8mg

Copper

0.82mg

Selenium

Trace

Iodine

48µg

Other types of tomatoes

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Tomatoes, canned, whole contents

19 kcal

1.1g

0.1g

0.8g

Tomatoes, cherry, raw

22 kcal

1.1g

0.5g

1.3g

Tomatoes, standard, fried in corn oil

89 kcal

0.8g

7.7g

1.5g

Tomatoes, standard, fried in rapeseed oil

89 kcal

0.8g

7.7g

1.5g

Tomatoes, standard, grilled, flesh and seeds only

17 kcal

0.6g

0.2g

Trace

Tomatoes, standard, raw

14 kcal

0.5g

0.1g

1g

Tomatoes, stuffed with rice

212 kcal

2.1g

13g

–

Tomatoes, stuffed with vegetables

95 kcal

1.7g

6g

2.6g

About these figures

Values are per 100g of the food as described (10 samples of different brands, including oil). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published