Orange tomatoes are a colour variant of the standard tomato: 16 kcal per 100 g. A 21-RCT meta-analysis (Cheng et al., Atherosclerosis 2017) found tomato intake lowered LDL by 0.22 mmol/L and SBP by 5.66 mmHg. The colour difference reflects a different pigment balance but comparable nutrition. Heat increases bioavailability of the pigments versus raw.
How should I track Orange tomato (raw)?
For consistent tracking of Orange tomato, weigh it raw. Cooking method changes both weight and calorie density — steaming barely changes anything, but roasting with oil or frying can double the calories. A systematic review (Whitton et al., Adv Nutr 2022) found vegetables are omitted from food logs 2–85% of the time, often because people assume they are "free" calorically. While most vegetables are indeed low-calorie, the fats added during cooking are not. Log the oil, butter, or dressing separately to keep your tracking accurate.