Did you think cherry tomatoes were just a few easy bites as an appetizer? This is far from being the case. Behind their small size hide many interesting nutrients. But are they more nutritionally interesting than round or vine tomatoes? A nutritionist helps us decide between the two.
Tomato or cherry tomato: no real winner
What we know above all is that the tomato is a particularly interesting seasonal fruit. “The tomato is a low-calorie food, very rich in water and which provides fiber, potassium, vitamin C, folate and various carotenoids”explains Julie Boët.
Among the latter, lycopene occupies a special place. This natural pigment, responsible in particular for the red color of tomatoes, has antioxidant properties. It is the subject of much research for its possible role in cardiovascular health and, more broadly, in the protection of cells against oxidative stress.
However, be careful with shortcuts:Lycopene alone should not be attributed a preventive effect against cardiovascular diseases. We must instead consider the consumption of tomatoes as part of a balanced diet and an overall healthy lifestyle. reminds the dietitian.
Cherry tomatoes might have a little vitamin C benefit
So, do small red tomatoes still have an additional advantage? “In terms of vitamin C, certain varieties of cherry tomatoes can actually stand out,”
A study published in 2026 in the Journal of Food Composition and Analysis thus compared 13 varieties of tomatoes grown in the same Mediterranean conditions. The researchers found significant differences between varieties, with vitamin C contents between 35.3 and 60.6 mg per 100 g.
And it’s a cherry tomato that comes out on top: the Korino Cherry Vine variety displayed 60.6 mg of vitamin C per 100 g, the highest content measured in the study.
But regular-sized tomatoes weren’t far behind. The red variety Red Vine thus reached 58.1 mg/100 g and Daniela Loose Red 56.2 mg/100 g.
Conclusion: it is impossible to say that cherry tomatoes are systematically richer in vitamin C.
“The genetics of the variety, degree of ripeness, method of storage and transportation, growing conditions and other factors can significantly change the nutritional composition of a tomato,” underlines Julie Boët.
In other words, it’s not the size that matters… when it comes to nutritional quality.
Why cherry tomatoes remain a great option
Cherry tomatoes nevertheless have several advantages. They are generally eaten whole, with their skin, and are particularly easy to include in a salad, a lunch box or a cold dish. It is therefore easier to eat them regularly.
But for Julie Boët, it is better not to look for “THE” perfect tomato.
“The ideal is to vary the varieties and colors: round, old, beef heart, elongated, cherry, yellow, orange or red tomatoes.”
And this diversity is not only interesting to add a little color to the plate. Different varieties of tomatoes do not have exactly the same profile in carotenoids and other plant compounds. Changing varieties regularly therefore allows you to diversify the compounds provided by your diet.
Color can also play a role in the benefits of your products. Red tomatoes are particularly known for their lycopene content, while certain yellow, orange, green or brown varieties have other carotenoid profiles. In the 2026 study, red tomatoes had the highest concentrations of lycopene overall, while certain green and brown varieties stood out more in their lutein content.
A good reason not to limit yourself to the traditional red tomato.
Raw or cooked: which tomato to choose?
Here’s another preconceived idea to forget: raw does not necessarily mean better.
Cooking actually causes a reduction in some of the vitamin C, which is sensitive to heat. But at the same time it can facilitate the body’s access to lycopene.
For what ? Because heat changes the structure of tomato cells and can make this carotenoid more easily accessible. Several studies have shown that processing and cooking tomatoes can increase the bioavailability of lycopene. This is particularly the case for tomato-based preparations such as sauce, puree or certain simmered preparations. (To find out more, read our article “Raw or cooked tomato: a dietitian’s little-known tip to increase the benefits of this star vegetable”).
And with a drizzle of olive oil, is it even better?
Yes, especially when looking to take advantage of lycopene.
Lycopene is a fat-soluble compound, which means that the presence of fat in the meal can promote its absorption. Work carried out in humans has notably observed an increase in blood concentrations of lycopene after the consumption of tomatoes cooked with olive oil.
“It is therefore not necessary to choose between raw tomatoes and cooked tomatoes: both have their advantages… Even when we are talking about cherry tomatoes”summarizes Julie Boët.
And there’s no need to drown your salad in oil: a simple drizzle of olive oil is enough to add fat to the meal.
Finally, classic tomato or cherry tomato? It’s simply a matter of taste. So there is no need to choose. The best reflex? Vary the pleasures and colors, and alternate raw and cooked.
Because ultimately, the best tomato for health is perhaps quite simply… the one that you like and that you will want to eat regularly.