Sugar in Tomatoes: Per Tomato, Per Cup, and By Type
Tomatoes contain natural sugar — but not very much. A medium raw tomato has about 3.2g of total sugar, which comes entirely from the naturally occurring fructose and glucose found in ripe fruit. There is no added sugar in a fresh tomato. This page covers exactly how much sugar is in tomatoes by serving size, variety, and preparation, and explains how that sugar fits into the broader carbohydrate picture. The complete tomato nutrient profile is at the Tomato Nutrition Facts page.
Also Read: Net Carbs in Tomatoes: Per Tomato, Per Cup, and By Type
Quick Answer: How Much Sugar Is in a Tomato?
A medium raw tomato (about 123g) contains approximately 3.2g of natural sugar. Per 100g, raw tomatoes provide around 2.6g of sugar. All of it is naturally occurring — fructose and glucose in roughly equal amounts. There is no sucrose and no added sugar in a whole fresh tomato.
- Per 100g (raw): ~2.6g sugar
- Medium tomato (123g): ~3.2g sugar
- One cup chopped (180g): ~4.7g sugar
- Cherry tomato (17g): ~0.4g sugar
- Large beefsteak tomato (182g): ~4.7g sugar
- Roma / plum tomato (62g): ~1.6g sugar
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What Type of Sugar Is in a Tomato?
The sugar in a raw tomato is split almost evenly between fructose and glucose — two simple monosaccharides. Per 100g of raw tomato, fructose contributes approximately 1.4g and glucose approximately 1.2g. Sucrose, the sugar most people think of as “table sugar,” is present only in trace amounts in ripe tomatoes.
As a tomato ripens, starch in the fruit breaks down into these simple sugars. This is why a fully ripe tomato tastes noticeably sweeter than an underripe one — the sugar content increases as ripening progresses. Green (unripe) tomatoes contain more starch and less sugar than red ripe ones, even though their total carbohydrate count is slightly higher.
Sugar Breakdown per 100g of Raw Tomato
| Sugar Type | Amount per 100g | Notes |
|---|---|---|
| Fructose | ~1.4g | Fruit sugar; sweeter tasting than glucose |
| Glucose | ~1.2g | Primary energy sugar; raises blood glucose directly |
| Sucrose | Trace (~0.0g) | Minimal in ripe tomatoes |
| Total sugars | ~2.6g | All naturally occurring; no added sugar |
Sugar in Tomatoes by Serving Size
All values are for raw, whole tomatoes with no added ingredients. Data sourced from the USDA FoodData Central database.
| Serving | Weight | Total Sugar | Total Carbs | Sugar as % of Carbs |
|---|---|---|---|---|
| 1 cherry tomato | 17g | 0.4g | 0.7g | 57% |
| 1 plum / Roma tomato | 62g | 1.6g | 2.4g | 67% |
| 1 medium round tomato | 123g | 3.2g | 4.8g | 67% |
| 1 large beefsteak tomato | 182g | 4.7g | 7.1g | 66% |
| 1 cup chopped raw tomato | 180g | 4.7g | 7.0g | 67% |
| 1 cup cherry tomatoes | 149g | 4.0g | 5.8g | 69% |
| 100g raw tomato | 100g | 2.6g | 3.9g | 67% |
The “Sugar as % of Carbs” column shows something important: about two-thirds of tomato carbohydrates are sugar. The remaining third is mostly fiber plus trace starch. This is typical for ripe fruit. Understanding this split is useful when tracking both total carbs and sugar separately — something covered in depth on the fiber in tomatoes page.
Explore This: Tomato Nutrition Facts – Complete Guide
Sugar by Tomato Variety
Sugar content varies more between tomato varieties than fiber or calorie content does. Flavor breeding — the selection of sweeter, more flavorful tomatoes — has pushed some modern varieties considerably higher in sugar than standard round tomatoes. Small tomatoes like cherry and grape types are concentrated in sugar relative to their size, which is why they taste noticeably sweeter despite having similar per-100g numbers.
| Tomato Type | Sugar per 100g (raw) | Notes |
|---|---|---|
| Standard round / slicing | ~2.6g | Baseline reference variety |
| Cherry tomato | ~2.9g | Sweeter flavor; higher sugar concentration |
| Grape tomato | ~3.4g | Noticeably sweeter; dense flesh |
| Roma / plum tomato | ~2.5g | Lower sugar; bred for cooking, not sweetness |
| Beefsteak tomato | ~2.6g | Large, mild flavor; average sugar |
| Heirloom tomato | ~2.5–3.8g | Wide range; some heirlooms are very sweet |
| Green (unripe) tomato | ~2.0g | Less sugar; more starch than ripe tomatoes |
Heirloom varieties show the widest sugar range. Cultivars like Sungold, Black Cherry, and Sweet 100 are specifically selected for high sugar content and can reach 3.5–4.5g of sugar per 100g in good growing conditions. Roma-style tomatoes sit at the low end because they were developed for paste and sauce use, where lower water and sugar content is preferred.
How Ripeness Affects Sugar Content
Sugar increases significantly as a tomato ripens. An underripe green tomato may have 1.5–2.0g of sugar per 100g, while a fully ripe red tomato of the same variety can reach 2.5–3.0g or more. The conversion of starch to sugar during ripening is what drives this change.
Overripe tomatoes — those that are very soft, deeply red, and slightly wrinkled — often have the highest sugar content of all. The cell walls break down, releasing sugars from the flesh, and some water is lost, concentrating the remaining sugars. This is why overripe tomatoes taste very sweet and work well in cooked sauces, even if they are no longer ideal for eating raw.
Sugar in Processed Tomato Products
Processing concentrates tomato sugars in the same way it concentrates calories and carbs. When water is cooked away, the sugar in the remaining product becomes denser per gram and per cup. The key distinction on processed products is whether sugar has been added on top of the natural concentration — which is common in ketchup, some canned sauces, and tomato-based condiments.
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| Tomato Product | Sugar per 100g | Typical Serving | Sugar per Serving | Added Sugar? |
|---|---|---|---|---|
| Raw tomato | 2.6g | 1 medium (123g) | ~3.2g | No |
| Canned whole tomatoes (no salt) | 2.6g | ½ cup (120g) | ~3.1g | No |
| Crushed tomatoes (canned) | 3.5g | ½ cup (122g) | ~4.3g | Check label |
| Tomato sauce (plain, canned) | 4.9g | ¼ cup (61g) | ~3.0g | Check label |
| Tomato paste | 12.2g | 1 tbsp (16g) | ~1.9g | Usually no |
| Tomato juice (unsalted) | 3.6g | 1 cup (244g) | ~8.8g | Usually no |
| Ketchup (standard) | ~22g | 1 tbsp (17g) | ~3.7g | Yes — significant |
| Sun-dried tomatoes (dry pack) | 37.6g | ¼ cup (27g) | ~10.2g | No — concentrated |
| Stewed tomatoes (no added sugar) | 4.7g | ½ cup (127g) | ~6.0g | Check label |
Ketchup is the most important product to flag here. Standard ketchup contains around 22g of sugar per 100g — roughly eight times the sugar of a fresh tomato per gram — because significant amounts of sugar are added during manufacturing. A single tablespoon of ketchup (17g) has nearly 3.7g of sugar, much of it added. Low-sugar ketchup varieties exist and typically bring this down to 1–2g per tablespoon.
Tomato juice deserves the same note it earned on the net carbs page: a full cup serving pushes sugar to nearly 9g because of the large serving volume, even though the per-100g figure looks modest.
Tomato Sugar and Blood Glucose
Natural sugar in tomatoes does not behave the same way as the same quantity of added sugar. Tomatoes have a glycemic index of around 15 — one of the lowest of any food. The University of Sydney’s GI database classifies any food under 55 as low glycemic index. At 15, tomatoes are well within that range.
Two factors explain the low GI. First, the fiber in tomato skin and seeds slows the absorption of sugars into the bloodstream. Second, the absolute sugar quantity in a normal serving is small — even a large tomato provides under 5g of sugar total. A medium tomato has a glycemic load of approximately 1, which is negligible for most people including those managing blood glucose.
Fructose specifically is metabolized differently from glucose. Harvard’s T.H. Chan School of Public Health notes that fructose is processed primarily by the liver rather than entering the bloodstream directly, which is part of why fructose from whole fruit has a different metabolic effect than high-fructose corn syrup in processed foods. The quantity in a tomato is small enough that this distinction is largely academic for most people.
Is the Sugar in Tomatoes a Concern?
For most people, the natural sugar in tomatoes is not a dietary concern. A medium tomato has 3.2g of sugar — less than a quarter of what is in a single apple (around 14g) and far below what is in processed snack foods. Tomatoes are also high in water, which means the sugar is diluted across a large physical volume.
For people managing diabetes or following very strict low-sugar diets, the numbers worth watching are in concentrated products — particularly ketchup, tomato-based pasta sauces with added sugar, and large servings of tomato juice. Whole fresh tomatoes and plain canned products are generally considered low-sugar options within these dietary frameworks.
Worth Reading: Calories in Tomatoes: Per Tomato, Per Cup, and By Type
Frequently Asked Questions
How much sugar is in a tomato?
A medium raw tomato (about 123g) contains approximately 3.2g of natural sugar. Per 100g, raw tomatoes have around 2.6g of sugar — all of it naturally occurring fructose and glucose.
What type of sugar is in tomatoes?
Tomatoes contain fructose and glucose in roughly equal amounts. Per 100g, fructose contributes about 1.4g and glucose about 1.2g. Sucrose is present only in trace amounts in ripe tomatoes.
Do tomatoes have added sugar?
No. Whole fresh tomatoes contain no added sugar. All sugar in a raw tomato is naturally occurring. Added sugar is found in processed tomato products like ketchup, some pasta sauces, and some canned tomato products — always check the label on processed products.
Which tomatoes have the most sugar?
Grape tomatoes and certain heirloom sweet varieties have the most sugar among common tomato types — roughly 3.4g to 4.5g per 100g in well-ripened fruit. Cherry tomatoes are also slightly sweeter than standard round tomatoes. Roma tomatoes sit at the low end, around 2.5g per 100g.
How much sugar is in cherry tomatoes?
One cup of cherry tomatoes (about 149g) contains approximately 4.0g of sugar. A single cherry tomato has roughly 0.4g of sugar. Cherry tomatoes taste sweeter than large tomatoes not because they have dramatically more sugar per 100g, but because the sweetness is concentrated in a small bite.
How much sugar is in ketchup compared to fresh tomatoes?
Standard ketchup contains around 22g of sugar per 100g — including significant added sugar — compared to about 2.6g per 100g in a raw tomato. A tablespoon of ketchup (17g) has nearly 3.7g of sugar, much of which is added. Fresh tomatoes and plain canned tomato products are far lower in sugar than ketchup.
Are tomatoes high in sugar?
No. Tomatoes are among the lower-sugar fruits and vegetables. A medium tomato has 3.2g of sugar — far less than most fruits. Their high water content keeps sugar concentration low, and their glycemic index of around 15 is one of the lowest of any food.
Does cooking increase sugar in tomatoes?
Cooking does not create new sugar, but it does concentrate existing sugars by removing water. A cup of cooked or reduced tomatoes will have more sugar per cup than a cup of raw chopped tomatoes — not because sugar was added, but because the volume shrank. The total sugar in the original tomato stays the same.
Is the sugar in tomatoes bad for diabetics?
Whole fresh tomatoes are generally considered low-risk for blood sugar management. They have a glycemic index of around 15 and a glycemic load of approximately 1 per medium tomato. Concentrated products like ketchup and sugary tomato sauces require more attention due to higher sugar content, some of which is added.
Related Tomato Nutrition Guides
- Tomato Nutrition Facts – Complete Guide
- Calories in Tomatoes: Per Tomato, Per Cup, and By Type
- Carbs in Tomatoes: Per Tomato, Per Cup, and By Type
- Net Carbs in Tomatoes: Per Tomato, Per Cup, and By Type
- Fiber in Tomatoes: Per Tomato, Per Cup, and By Type
- Canned Tomatoes Nutrition: What’s Actually in That Can
- Lycopene in Tomatoes
- Potassium in Tomatoes
Bottom Line
A medium raw tomato contains about 3.2g of natural sugar — entirely fructose and glucose, with no added sugar. Sugar makes up roughly two-thirds of total tomato carbohydrates, with the remaining third coming from fiber and trace starch. Fresh tomatoes are low in sugar by any standard, and their very low glycemic index means that sugar is absorbed slowly and has minimal impact on blood glucose. Concentrated products like ketchup and some canned sauces are where sugar becomes worth tracking — primarily because of added sugar in manufacturing, not the tomatoes themselves. For the full nutrient breakdown, the Tomato Nutrition Facts page covers every major metric.