Tomato Seed Oil

Tomato Seed Oil: Nutrition and Information

Tomato seed oil is extracted from the seeds of tomatoes (Solanum lycopersicum) — a byproduct of the tomato processing industry, produced from seeds separated during the manufacture of tomato paste, sauce, and canned tomatoes. The seeds represent approximately 1% of the tomato's weight, making large-scale processing operations the practical source of sufficient quantities for oil extraction. Tomato seed oil is a relatively uncommon specialty product with an unusual fatty acid profile and the distinction of containing lycopene — the carotenoid responsible for tomatoes' red colour and associated with reduced cancer risk — in the oil fraction, alongside other carotenoids. The oil has an interesting sensory profile: a faint but detectable tomato character alongside a light, clean fatty note.

Nutritional Value and Uses

Tomato seed oil provides 884 kcal and 100 g of fat per 100 g, with 19.7 g of saturated fat. Fat is predominantly linoleic acid omega-6 (approximately 52%) and oleic acid (approximately 22%), with moderate saturated fat. The lycopene content is a nutritional bonus — making tomato seed oil one of very few cooking oils providing this antioxidant carotenoid in a bioavailable fat-soluble form. Use in salad dressings and light preparations where a tomato-compatible, clean oil suits the dish. Available from specialty food retailers and online. Its primary culinary interest is in its novelty and the lycopene content.