Compare canned tomatoes

Research · Canned tomatoes

What our research found about canned tomatoes

Canned tomatoes are simple: tomatoes and often tomato juice, with salt, citric acid or calcium chloride as common additions. Cooking and canning make the antioxidant lycopene easier to absorb, which is one reason canned and cooked tomatoes are valued in cooking. Calcium chloride keeps diced pieces firm, while whole and crushed tomatoes often skip it. Tomato paste and puree are concentrated and usually list only tomatoes.

Can lining is the part of the label that matters most to some shoppers. Many brands advertise BPA-free or non-BPA linings, and glass jars avoid the question; the FDA’s page explains its current assessment of BPA in food packaging. For the cleanest list, choose tomatoes with salt or nothing added and season them yourself.

Products

71 brand

Full labels recorded

7100% of the shelf

Maker says organic

7maker’s claim

List an added sweetener

0of 7 labels

List a seed oil

0of 7 labels

Typical label length

2ingredients (median)

Counts use complete, current ingredient labels only. Records without a published label stay unknown and are never counted as clean.

What to compare

• Short list. Tomatoes, juice or puree, and salt is typical; extra seasonings add sodium.
• Packaging. Glass jars and brands that advertise non-BPA can linings address BPA concerns.
• Added ingredients. Citric acid and calcium chloride are common, basic additions.
• Organic claims. USDA Organic covers growing and processing practices.

References

1. Bisphenol A (BPA): use in food contact applications U.S. Food and Drug Administration
2. Vegetables and fruits Harvard T.H. Chan School of Public Health
3. Organic labeling and what the USDA Organic seal means USDA Agricultural Marketing Service
4. Sodium in your diet U.S. Food and Drug Administration