Tomato paste is a thick paste of dehydrated, strained, concentrated tomatoes. See: Tomato
Lycopene is more bioavailable for absorption in tomato paste than in fresh tomatoes. The content of carotenes, flavonoids, and vitamin content is lower in paste than in fresh tomatoes. Tomato paste is still a source of vitamin A, C, E, K, and some B vitamins, as well as potassium, copper, iron, and manganese. Antioxidant profile varies: some are significantly decreased while others are present in higher concentration in paste compared to fresh. See: Lycopene
Tomato paste may contain added salt and sweetener.
Vegetable juice, ketchup, tomato sauce, pasta sauce, dressings, breads, sold as is, chilli, soups, spreads, dips
Journal of Agricultural and Food Chemistry
The American Journal of Clinical Nutrition
Self Nutrition Data