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Tomate cerise
Tomate cerise by Couleurs d'Iroise provides 19 kcal per 100 g, with 2.5 g of sugars and 0.9 g of protein. That is 30% less sugar than the average product in this category. Its Nutri-Score is A and it is classified as NOVA 1 (unprocessed or minimally processed). It is listed in the Cherry tomatoes category and comes in a 200g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 19 kcal | 33 −42% |
| Total fat | 0.3 g | 0.8 −68% |
| Saturated fat | 0.1 g | 0.2 −68% |
| Carbohydrates | 2.5 g | 4.6 −46% |
| Total sugars | 2.5 g | 3.5 −30% |
| Added sugars | 0 g | 0 −100% |
| Dietary fiber | 1.2 g | 1.4 −11% |
| Protein | 0.9 g | 1.5 −42% |
| Salt | 0 g | 0.2 −95% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 206 Cherry tomatoes products on Foodmetria.
Compared with other cherry tomatoes
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Tomate Cerise Allongée
Product details
- Quantity
- 200g
- Labels & certifications
- FSCFruits et legumes de franceFSC MixProduced in Brittany
- Sold in
- France
- Barcode
- 3760128330690
Prices reported by shoppers
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Frequently asked questions
How many calories are in Tomate cerise?
Tomate cerise contains 19 kcal per 100 g.
How much sugar is in Tomate cerise?
Tomate cerise has 2.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Tomate cerise healthy?
It has a Nutri-Score of A (A is best, E is worst); it is in NOVA group 1 — unprocessed or minimally processed. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Tomate cerise vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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