Quick Answer: Raw tomatoes are extremely low in fat. A medium raw tomato (123g) contains approximately 0.25g of total fat, according to USDA FoodData Central data. Per 100g, that figure is just 0.2g. The fat present is mostly unsaturated — split between polyunsaturated and monounsaturated types — with saturated fat making up a very small fraction. Tomatoes are considered a negligible fat source by most dietary standards.
Fat is one of the least-discussed nutrients in tomatoes, and for good reason: there is barely any of it. Understanding what little fat tomatoes do contain — and how it behaves across preparations — is useful for anyone tracking macros or following a low-fat eating plan.
How Much Fat Is in Tomatoes?
Tomatoes contain fat in amounts so small they are often rounded down to zero on food packaging. The fat that is present, however, is nutritionally meaningful in terms of its type. Raw tomato fat is predominantly polyunsaturated, which includes linoleic acid (an omega-6 fatty acid).
Saturated fat in tomatoes is negligible at roughly 0.03g per 100g. Monounsaturated fat sits at approximately 0.03g per 100g as well. Neither figure is nutritionally significant on its own, but the overall fat profile of tomatoes is considered favorable.
Tomatoes provide one of the lowest fat counts of any whole food vegetable. A full cup of chopped raw tomatoes contains less fat than a single small olive.
Fat in Tomatoes by Serving Size
All values below are sourced from USDA FoodData Central (raw, ripe, red tomatoes). Values for cooked and processed forms are approximate and vary by brand and preparation method.
| Serving | Weight | Total Fat | Saturated Fat | Polyunsaturated Fat | Monounsaturated Fat |
|---|---|---|---|---|---|
| Per 100g (raw) | 100g | 0.2g | 0.03g | 0.08g | 0.03g |
| Medium tomato (raw) | 123g | 0.25g | 0.04g | 0.10g | 0.04g |
| 1 cup chopped (raw) | 180g | 0.36g | 0.05g | 0.14g | 0.05g |
| Cherry tomatoes (1 cup) | 149g | ~0.30g | ~0.04g | ~0.12g | ~0.04g |
| Canned whole tomatoes (½ cup) | 120g | ~0.20g | ~0.03g | ~0.08g | ~0.03g |
| Tomato paste (2 tbsp) | 33g | ~0.20g | ~0.03g | ~0.08g | ~0.03g |
Cherry tomato values are approximate and vary by variety. Canned and paste values exclude any added oils; always check your specific product label.
Fat by Tomato Type and Preparation
Across common raw tomato varieties — beefsteak, roma, cherry, and grape — total fat stays within a narrow range of 0.15g to 0.25g per 100g. No variety is meaningfully higher or lower in fat than another. Variety selection does not change the fat profile in any practical way.
Cooking tomatoes down — such as into a sauce or paste — concentrates all nutrients, including fat, by reducing water content. Tomato paste contains roughly the same fat per gram as raw tomatoes, but because it is typically consumed in smaller amounts, the per-serving fat count remains very low.
Fat content changes significantly only when oil is added during cooking. Sautéing tomatoes in olive oil, making a tomato-based pasta sauce, or adding tomatoes to a dish with cheese or meat will raise the fat count substantially — but that fat is coming from the added ingredients, not the tomatoes themselves.
Pro Tip: Adding a small amount of healthy fat — like olive oil — to tomato-based dishes is a practical strategy, as fat-soluble compounds in tomatoes are better absorbed in the presence of dietary fat.
Frequently Asked Questions
How much fat is in one tomato?
A medium raw tomato (123g) contains approximately 0.25g of total fat. This is negligible for most dietary purposes and is rounded to zero on many nutrition labels.
Are tomatoes considered a low-fat food?
Yes. With just 0.2g of fat per 100g, tomatoes are among the lowest-fat whole foods available. They are suitable for virtually any low-fat eating plan without modification.
What type of fat is in tomatoes?
The fat in tomatoes is mostly polyunsaturated, followed by small amounts of monounsaturated fat. Saturated fat is present at approximately 0.03g per 100g — a trace amount by any dietary measure.
Does cooking tomatoes increase their fat content?
Cooking tomatoes without added fat does not increase fat content. Concentrating tomatoes into paste slightly increases fat per gram due to water loss, but per-serving amounts remain very low. Added cooking oils will raise fat significantly.
Do canned tomatoes have more fat than fresh?
Plain canned tomatoes without added oil contain fat amounts comparable to fresh raw tomatoes — roughly 0.2g per 100g. Always check labels for products that include oil or other additives.
Related Tomato Nutrition Guides
- Tomato Nutrition Facts — Full Nutrient Breakdown
- Calories in Tomatoes by Serving Size
- Carbs in Tomatoes: How Many Carbohydrates Per Serving?
- Net Carbs in Tomatoes — What Keto Dieters Need to Know
- Protein in Tomatoes: How Much Do You Get Per Serving?
- Lycopene in Tomatoes: Content, Types, and Absorption
The Bottom Line
Fat in tomatoes is present in trace amounts only. A medium raw tomato provides around 0.25g of total fat, and a full cup of chopped tomatoes stays under 0.4g. The fat that does exist is predominantly unsaturated, making tomatoes a non-issue for anyone monitoring fat intake.
No tomato variety or standard preparation — aside from adding cooking oil — moves these numbers in any meaningful direction.
For most people tracking macros or following a low-fat diet, tomatoes can be used freely without counting their fat content. Check the related guides below for a complete picture of tomato nutrition, including calories, carbs, and protein per serving.