Calories in Tomato Juice: Nutritional facts for Tomato Juice Types

One hundred grams (3.5 oz) of tomato juice contains 17 calories.

One kilogram (1,000 g or 35.3 oz) of tomato juice contains 170 calories.

One hundred milliliters (3.4 oz) of tomato juice contains 18 calories.

One liter (1,000 mL or 33.8 oz) of tomato juice contains 180 calories.

A 163 mL (5.5 oz) can of Campbell's Tomato Juice contains 30 calories. A 240 mL (8.1 oz) bottle of Lakewood Organic Pure Tomato Juice contains 70 calories. A 240 mL (8.1 oz) bottle of V8 Original 100% Vegetable Juice contains 45 calories.

Tomato juice provides some health benefits like reducing blood pressure and protecting against oxidative stress due to its high concentration of lycopene and essential micronutrients. This liquid, frequently referred to by nicknames such as "red gold," "liquid lycopene," or "savory fruit nectar," serves as a cornerstone of the Mediterranean diet. A list of the health benefits of tomato juice are shown below.

• Supports Cardiovascular Health: Lycopene reduces the oxidation of LDL cholesterol and prevents arterial hardening. Ried K, et al. (2011), "Protective effect of lycopene on serum cholesterol and blood pressure: Meta-analysis of intervention trials," confirmed that high lycopene intake significantly improves lipid profiles.
• Lowers Blood Pressure: The high potassium and GABA content in tomatoes help relax blood vessels. Teramoto T, et al. (2019), "Tomato juice intake for six months reduces blood pressure in untreated Japanese individuals," demonstrated a clinical decrease in both systolic and diastolic blood pressure among study participants.
• Potent Antioxidant Activity: Tomato juice neutralizes free radicals that contribute to chronic disease. Rao AV, et al. (2000), "Lycopene as a antioxidant of the human body: a review," highlights how this specific carotenoid is the most efficient singlet oxygen quencher among biological carotenoids.
• Enhances Immune Function: A 100 g (3.5 oz) serving provides 70.1 mg of Vitamin C, fulfilling 78% of the Daily Value (DV) to support white blood cell production.
• Promotes Eye Health: The juice contains lutein and zeaxanthin which protect the eyes from blue light damage and reduce the risk of age-related macular degeneration.
• Improves Bone Density: Research indicates that the antioxidants in tomato juice help reduce bone resorption markers in postmenopausal women.
• Protects Skin Integrity: Beta-carotene and lycopene in the juice act as an internal sunblock, increasing the skin's resistance to ultraviolet radiation damage.
• Supports Weight Management: Being low in energy density with only 17 calories per 100 g (3.5 oz), it serves as a filling, high-nutrient beverage that can replace high-calorie sodas.

Tomato juice has been known to cause some unwanted effects like acid reflux and sodium-related water retention due to its high citric acid levels and the added salt found in commercial varieties. A list of the downsides of tomato juice are shown below.

• High Sodium Intake: Many commercial tomato juices contain 220 mg of sodium or more per 100 g (3.5 oz), which can lead to hypertension and fluid retention. Ried K, et al. (2011), "Protective effect of lycopene on serum cholesterol and blood pressure: Meta-analysis of intervention trials," notes that the benefits of tomato products are often mitigated by high salt additions.
• Triggers Acid Reflux: The natural acidity of the Solanum lycopersicum fruit can irritate the esophageal lining and trigger heartburn in individuals with gastroesophageal reflux disease (GERD).
• Risk of Lycopenodermia: Consuming excessive quantities of tomato juice can cause a harmless but noticeable orange-red tint to the skin due to the accumulation of carotenoids in the dermis.

Yes, tomato juice is good for you because it delivers one of the most bioavailable forms of lycopene and 78% of the Daily Value for Vitamin C in every 100 g (3.5 oz). Healthy adults should consume 240 mL (8.1 oz) per day to obtain cardiovascular benefits without exceeding recommended sodium limits. The major benefits include the protection of the heart through cholesterol management and the strengthening of the immune system. It is a superior choice for individuals seeking a savory, low-sugar alternative to fruit juices that provides significant antioxidant protection.

The calories in tomato juice change based on the density of the fruit solids and the inclusion of secondary vegetable juices. Standard unsalted tomato juice contains 17 calories per 100 g (3.5 oz), leading to 41 calories in a standard cup. Commercial blends like V8, which incorporate sweeter vegetables such as carrots and beets, maintain an energy density of 18 calories per 100 mL (3.4 oz). The most significant change occurs in premium organic varieties like Lakewood, which provide 29 calories per 100 mL (3.4 oz) because they are less filtered and contain a higher concentration of the tomato's natural sugars and fiber.

No, tomato juice is not high in protein, as it provides only 1.7 g of protein per 240 mL (8.1 oz) serving. While this protein value is higher than the 0.3 g found in an equivalent serving of apple juice or the 0.5 g in grape juice, it is lower than the 2.3 g of protein provided by carrot juice. Compared to animal-based beverages like whole milk, which contains 8 g of protein per cup, tomato juice is considered a low-protein food.

Yes, tomato juice is a good option for a low-carb diet as it provides only 8.6g of total carbohydrates per 240 mL (8.1 oz) serving. This carbohydrate value is significantly lower than that of common fruit juices, such as orange juice which contains 26g or apple juice which provides 28g for the same volume. While it contains 6.3g of natural sugar, it offers a savory profile that reduces the likelihood of insulin spikes compared to high-fructose beverages. For individuals strictly following a ketogenic protocol, celery juice or cucumber juice remain lower-carb alternatives, but tomato juice fits within a daily allowance of 20g to 50g of net carbohydrates when consumed in moderation.

The origin of tomato juice as a commercial beverage dates back to 1917 at the French Lick Springs Hotel in southern Indiana. Chef Louis Perrin created the drink when he ran out of orange juice for guests and needed an immediate substitute for a breakfast starter. He utilized squeezed tomatoes from the hotel kitchen, blending them with a touch of sugar and his secret seasoning to create a refreshing appetizer.

The success of the drink led to its rapid adoption across the United States, and by the 1920s, it became a popular non-alcoholic option during the Prohibition era. The canning industry further popularized the juice in the 1930s, marketing it as a convenient source of vitamins and minerals. Today, the juice remains a global staple, particularly within the airline industry and the health and wellness sector, due to its high lycopene content and unique savory flavor profile.