 | |||||||||||||||
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 73 kJ (17 kcal) | ||||||||||||||
3.53 g | |||||||||||||||
| Sugars | 2.58 g | ||||||||||||||
| Dietary fiber | 0.4 g | ||||||||||||||
0.29 g | |||||||||||||||
0.86 g | |||||||||||||||
| |||||||||||||||
| Other constituents | Quantity | ||||||||||||||
| Water | 94.24 g | ||||||||||||||
| †Percentages estimated usingUS recommendations for adults.[1] | |||||||||||||||
Tomato juice is ajuice made fromtomatoes, usually used as a beverage, either plain or incocktails such as aBloody Mary, aCaesar, orMichelada.
Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often added, such asonion powder,garlic powder, and other spices. In the United States, mass-produced tomato juice began to be marketed in the mid 1920s, and became a popular breakfast drink a few years thereafter.[2]
In the United States, most tomato juice is made fromtomato paste,[3] but pressing is allowed as well. The tomatoes are required to be ripe (using a color standard on the finished product), mostly blemish-free, and mostly deseeded. The total solid content is more than 5.0%, with no added water allowed. Additional salt and organicacidulants, but not sweeteners, are allowed.[4]
In Canada, tomato juice is unconcentrated and pasteurized. The other requirements are largely similar, except that additives allowed are a sweetening agent, citric acid and salt. Reconstituted juices in general are required to be labelled clearly.[5]
Tomato juice was reportedly first served as a beverage in 1917 by Louis Perrin at theFrench Lick Springs Hotel in southern Indiana.[6][7][8][9][10] His combination of squeezed tomatoes, sugar and his special sauce became an instant success asChicago businessmen spread the word about the tomato juice cocktail.[11] Before that, tomato juice was strained after the tomatoes were juiced, and the result was then used for sauce, syrup and wine, but not as a drink.
InCanada andMexico, tomato juice is commonly mixed withbeer; the concoction is known in Canada as Calgary Red-Eye, and in Mexico asCerveza preparada. Tomato juice is the base for the cocktailsBloody Mary and Bloody Caesar, and the cocktail mixerClamato. In the UK, tomato juice is commonly combined with Worcestershire sauce. In Germany, tomato juice is a base ingredient in theMexikaner mixed shot.
Chilled tomato juice was formerly popular as an appetizer at restaurants in the United States.[12]
Tomato juice is frequently used as apacking liquid forcanned tomatoes, though it is sometimes replaced bytomato purée for international commerce due to tariff issues on vegetables vs. sauces. According toCook's Illustrated magazine, tomatoes packed in juice as opposed to purée tend to win taste tests, being perceived as fresher tasting.[13]
Tomato juice is used in the preparation of tomato juiceagar, used to culture various species ofLactobacillus.[citation needed]
Tomato juice is a popular drink among airplane passengers. A small study by Yan and Dando hints that this is due to an increased perception ofumami flavor while in the loud and pressurized environment of the cabin.[14] An alternative explanation is that it has become tradition similar to eating popcorn at the cinema.[citation needed]
| Fruit juice |  | |
|---|---|---|
| Vegetable juice | ||
| Animal liquid | ||
| Related | ||
