Is Tomato Puree High in Fructose? A Guide to Understanding Sugars in Your Diet

October 30, 2025 •

4 min read

According to Monash University, a 36g (two tablespoon) serving of tomato puree is considered low FODMAP, but larger portions contain moderate to high amounts of fructose. So, is tomato puree high in fructose? The answer depends heavily on serving size and the level of concentration, a key factor for those managing digestive sensitivities like IBS.

Quick Summary

The fructose level in tomato puree is higher per gram than fresh tomatoes due to concentration. While small servings are typically tolerated on a low FODMAP diet, portion control is critical to manage fructose intake and avoid digestive symptoms.

Key Points

Concentration is Key: Processing tomatoes into puree removes water, concentrating the natural sugars and increasing the fructose content per gram.
Portion Size Matters: A small, two-tablespoon serving of tomato puree (36g) is low FODMAP, but larger portions contain moderate to high fructose levels.
Fresh vs. Processed: Fresh tomatoes have lower fructose levels per gram than their concentrated counterparts like puree and paste.
Check for Hidden Fructose: Many commercial tomato products, like ketchup and sauces, may contain added high-fructose corn syrup or other high-fructose sweeteners.
Not Just Fructose: Some individuals with IBS may react to fructans or other ingredients commonly found in tomato-based sauces, such as onion and garlic.
Individual Tolerance Varies: Personal tolerance levels to fructose can differ, so monitoring your body's reaction to different portion sizes is important.

Is Tomato Puree High in Fructose?

For many, fresh tomatoes are a staple and pose no dietary issues. However, when it comes to processed tomato products like puree, paste, and sauce, the natural sugar content, including fructose, becomes more concentrated. This concentration can impact individuals with fructose malabsorption or Irritable Bowel Syndrome (IBS), for whom managing FODMAPs (fermentable oligo-, di-, mono-saccharides, and polyols) is crucial. The simple monosaccharide fructose is the specific FODMAP culprit in tomatoes. While fresh tomatoes are low in fructose, the process of cooking and condensing them for puree amplifies the sugar content per serving.

Fresh Tomatoes vs. Processed Products

To understand the fructose in tomato puree, it's essential to compare it with fresh tomatoes. A fresh, medium-sized tomato contains a relatively low amount of sugar. When tomatoes are cooked and strained to create puree, a significant amount of water is removed, leaving a more concentrated product. This means that a smaller volume of puree contains the sugar from a much larger quantity of fresh tomatoes. This is why even a moderate serving of tomato puree, while safe for most, can trigger symptoms in sensitive individuals, whereas the same amount of fresh tomato might not.

Similarly, other processed products like sun-dried tomatoes and paste also have high concentrations of fructose. Sun-dried tomatoes are even more concentrated than puree, making portion control even more critical. Commercial sauces and ketchups must be checked for added high-fructose corn syrup, as well as high-FODMAP ingredients like onion and garlic.

The Importance of Portion Control

For those on a low FODMAP diet, portion control is the most important tool for managing tomato puree intake. Leading research from Monash University provides clear guidelines for safe serving sizes. According to their analysis, a 36g serving (about 2 tablespoons) of plain tomato puree is considered low FODMAP. Exceeding this amount can push the fructose content into the moderate-to-high range, potentially causing digestive upset. This principle applies to all processed tomato products, as their FODMAP content increases with the size of the serving.

Here are some examples of recommended low-FODMAP serving sizes for various tomato products:

Tomato Puree: 36g (2 tablespoons)
Canned Tomatoes: 100g (1/2 cup)
Tomato Paste: 28g (2 tablespoons)
Cherry Tomatoes: 45g (about 3-5 medium)
Common Tomatoes: 65g (1/2 medium)
Sun-Dried Tomatoes: 8g (2-3 pieces)

Comparative Fructose Content: Tomato Puree vs. Other Foods

To put the fructose content of tomato puree into perspective, it's useful to compare it with other common foods. The table below illustrates how the concentration of sugars varies between different foods. Note that the values shown are approximate and can vary based on ripeness and processing methods.


Food Item	Fructose (approx. per 100g)	Notes
Tomato Puree	~5-6g	Content depends on concentration; can increase in large servings.
Fresh Tomato	~1-2g	Relatively low in fructose and well-tolerated.
Apple	~5.9g	A single, medium-sized apple can contain significantly more fructose than a low-FODMAP serving of tomato puree.
Honey	~50g	Very high in fructose, making it a common trigger for sensitive individuals.
Pears	~6.2g	High fructose concentration, a known trigger for fructose malabsorption.
High-Fructose Corn Syrup	42-90g	Used in many processed foods and drinks, a major source of dietary fructose.

As the table indicates, the fructose content in tomato puree is comparable to some fresh fruits per 100g. However, because puree is used in smaller quantities, and its fructose can be more bioavailable, precise portioning is important.

Identifying High-Fructose Ingredients in Commercial Products

When purchasing commercial tomato products, especially sauces, chutneys, or ketchups, it is crucial to read the ingredient list carefully. Manufacturers may add sweeteners to enhance flavor, which can increase the overall fructose content. Look for these high-fructose ingredients on the label:

High-Fructose Corn Syrup (HFCS)
Fructose syrup
Agave syrup
Fruit juice concentrates
Honey

Furthermore, even without added sweeteners, many pre-made pasta sauces contain onion and garlic, which are high in fructans and other FODMAPs that can cause digestive issues. Opt for plain tomato puree or certified low-FODMAP products to avoid these triggers.

Cooking with Tomatoes on a Low Fructose Diet

Here are some tips for incorporating tomatoes into your diet while managing fructose intake:

Choose Fresh: When possible, use fresh, ripe common or Roma tomatoes in small portions, as they are naturally lower in fructose.
Stick to Certified Products: Look for tomato products certified as low FODMAP by organizations like Monash University. This takes the guesswork out of portion sizes.
Make Your Own Sauces: Cooking your own sauce from scratch allows you to control the ingredients and serving sizes. Use fresh tomatoes and add flavor with garlic-infused olive oil instead of fresh garlic.
Space Out Meals: Avoiding FODMAP stacking is important. Spacing out meals that contain moderate-fructose foods by 2-3 hours can help manage symptoms.
Use Alternatives: If you are highly sensitive, consider alternatives like plain tomato passata in very small servings, or other low-FODMAP vegetables like bell peppers for a similar flavor profile.

Conclusion

In conclusion, the question, is tomato puree high in fructose?, requires a nuanced answer. While fresh tomatoes are relatively low in fructose, the concentrating process used to make puree increases the fructose content per gram. For the average person, this is not a concern. However, for individuals with fructose sensitivity or IBS, portion control is paramount. By sticking to recommended serving sizes, reading labels for hidden ingredients, and choosing fresh or certified low-FODMAP options, you can continue to enjoy the flavor of tomato puree without triggering adverse symptoms. As always, consulting with a healthcare professional or registered dietitian is the best course of action for personalized dietary advice. You can find more information about FODMAPs and healthy eating on the official Monash University website.

Authoritative Link: Monash University Low FODMAP Diet

Frequently Asked Questions

According to nutritional data, plain canned tomato puree typically contains about 5-6g of fructose per 100g, though the exact amount varies based on the brand and concentration process.

Tomato paste is more concentrated than puree, meaning it has a higher fructose level per gram. For a low FODMAP diet, the recommended serving size for paste (2 tablespoons or 28g) is slightly smaller than for puree (2 tablespoons or 36g).

Yes, but with caution. Most commercial pasta sauces are high FODMAP due to added onion, garlic, and larger quantities of tomatoes. Look for certified low-FODMAP options or make your own using a small, safe serving of plain tomato puree with garlic-infused oil for flavor.

Fructose is a simple sugar (monosaccharide) that can be poorly absorbed in the gut. Fructans are a type of complex carbohydrate (oligosaccharide), also poorly absorbed by some. Both are FODMAPs found in tomatoes, and concentrated products can increase the levels of both.

Fresh tomatoes are generally low FODMAP, but their fructose content can increase in larger serving sizes. For example, a half-cup serving of canned tomatoes is low FODMAP, but a larger portion can become high FODMAP.

FODMAP stacking occurs when combining multiple low-FODMAP foods in one meal results in a total high FODMAP load. To avoid this, be mindful of recommended serving sizes for all ingredients, space out meals, and use a reliable FODMAP app for guidance.

For dishes requiring a red sauce, some individuals use a blend of red bell peppers and carrots, or pureed pumpkin. Certified low-FODMAP brands also offer plain, canned tomatoes and purees that are tested for fructose levels.