Group · Vegetables
Beefsteak tomato
The beefsteak tomato, of which the oxheart is the best-known variety, is recognisable by its large irregular ribs and its dense flesh, which is not watery and has almost no seeds.
In terms of nutrition facts, raw it provides just 17.4 kcal per 100 g, with 3.4 g of carbohydrate, 0.9 g of fibre and 0.5 g of protein. It provides 17.8 mg of vitamin C, 825 µg of beta-carotene and 210 mg of potassium per 100 g, and contains 94.6 g of water.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 17 kcal |
| Kilojoules | 74 kJ |
| Protein | 0,5 g |
| Carbohydrate | 3,4 g |
| Fibre | 0,9 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin C17,8 mg22 %
- Potassium210 mg11 %
- Vitamin A68,8 µg9 %
- Manganese0,12 mg6 %
- Vitamin E0,6 mg5 %
- Vitamin B60,06 mg4 %
- Vitamin B10,04 mg3 %
- Copper0,03 mg3 %
- Vitamin B9dietary folate equivalents65,4 µg
See the other 8 nutrients
- Vitamin B30,44 mg3 %
- Phosphorus19 mg3 %
- Magnesium6,9 mg2 %
- Vitamin K10,82 µg1 %
- Iron0,14 mg1 %
- Vitamin B50,06 mg1 %
- Calcium7,2 mg1 %
- Zinc0,09 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Its dense flesh is its real strength, not its figures. It has 17.4 kcal, like all round tomatoes. What sets it apart is the texture: little juice and plenty of pulp, so a salad that does not drown.
It is the tomato for stuffing. Its thick wall holds up in cooking where a round tomato collapses. One large specimen feeds one person.
It is eaten raw, in thick slices. With flaky sea salt, a drizzle of olive oil and some basil: at this level of quality, any elaborate preparation is a waste.
Its ribs trap soil. Wash it carefully in the folds, and cut out the stem in a cone: the hard white part under the stalk has no flavour.
It is fragile and does not travel. Its thin skin marks at the slightest knock, which is why it is rare in supermarkets and pricey at the greengrocer.