Health Benefits Of Tomatillos

Tomatillos, or little tomatoes as the name suggests, are indeed distant cousins of the much favored vegetable, tomato. This tangy-citrus fruit is usually associated with Mexican cooking and is genetically related to Cape Gooseberries. This small green tomato like fruit, with papery husk around, is particularly found in specialty vegetable departments, though they are native to Mexico and are an integral part of most Mexican cuisines. Also known as husk tomato, jamberry, husk cherry and Mexican tomato, this fruit can be easily incorporated in any recipe to add tanginess. Tomatillos are rich in vitamins and minerals and are considered to be good for health. You can eat them raw or add to soups and salads for a tasty meal. They are usually green or yellow in color with light brown paper like husk. However, some parts of tomatillo plant contain toxins and should be avoided. Read on to know more about tasty tomatillos.

Nutritional Value of Tomatillo

Amount of Tomatillos: 1 medium

Total Weight of Tomatillos: 34 g

Nutrients	Amount
Basic Components
Protein	0.3 g
Water	31.2 g
Ash	0.2 g
Calories
Total Calories	10.9
Calories From Carbohydrate	7.2
Calories From Fat	2.9
Calories From Protein	0.8
Carbohydrates
Total Carbohydrate	2.0 g
Dietary Fiber	0.6 g
Sugars	1.3 g
Fats & Fatty Acids
Total Fat	0.3 g
Saturated Fat	0.0 g
Monounsaturated Fat	0.1g
Polyunsaturated Fat	0.1 g
Total Omega-3 Fatty Acids	5.4 mg
Total Omega-6 Fatty Acids	137 mg
Vitamins
Vitamin A	38.8 I.U.
Vitamin C	4.0 mg
Vitamin E (Alpha Tocopherol)	0.1 mg
Vitamin K	3.4 mcg
Niacin	0.6 mg
Folate	2.4 mcg
Pantothenic Acid	0.1 mg
Choline	2.6 mg
Minerals
Calcium	2.4 mg
Iron	0.2 mg
Magnesium	6.8 mg
Phosphorus	13.3 mg
Potassium	91.1 mg
Zinc	0.1 mg
Copper	0.0 mg
Manganese	0.1 mg

Nutrition & Health Benefits of Eating Tomatillo

Tomatillos are a rich source of vitamins C and K, lycopene, potassium, flavonoids and folate and are known to have anti-cancer properties.
Tomatillos are much loved for their tangy flavor and make for an excellent addition to raw soups and yummy salads.
Because of their lemony flavor, they are the most preferred ingredients in Mexican dishes such as Salsa Cruda, a fresh salsa dish, as well as Salsa Verde, a cooked green sauce used in many Mexican dishes.
Tomatillos contain a pectin-like substance that is used to improve the consistency of sauce or salsa.

Buying & Storing Tips

While buying tomatillos, always go for the fresh ones with a tight skinned husk than the ones with dry, shriveled covering.
The characteristic feature of a fresh tomatillo is its fresh, waxy husk. In case the fruit has a dry husk, do not buy. A slightly sticky surface on the fruit itself is normal.
When storing this tangy fruit, just slip off the husk, rinse them and then dry with a clean cloth and then refrigerate till use.
Fresh tomatillos can be refrigerated for a maximum period of about two weeks. However, if you remove the husks and place the ripe fruit in breathe-through plastic bags before refrigeration, tomatillos can lasts for about a month.
Tomatillos should not be stored at temperatures below 41ºF (5º C), since excessive chilling causes them to pit and decay.
Tomatillos can also be frozen whole or sliced.

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