Tart green husk tomato — the base of salsa verde, and not an unripe tomato.
Tomatillos are a distinct species from tomatoes, wrapped in a papery husk and used green.
They are tart rather than sweet, and they are not unripe tomatoes.
They are low in
calories with decent vitamin C and vitamin K, and contain withanolides, compounds being
studied for antimicrobial activity.
The sticky residue under the husk is normal —
rinse it off before cooking.
Per 100g raw.
Based on the nutrients and fibre this food supplies. These are supporting foods, not treatments.
Rinse off the sticky coating under the husk before use.
Roast or boil for salsa verde. Roasting deepens the flavour; boiling keeps it
sharper and greener.
Firm and filling the husk is what ripe looks
like.
They freeze whole after husking and rinsing.
Tomatillos are acidic enough to work as the souring agent in a dish, which is why salsa
verde needs no added lime. That acidity also makes them useful alongside iron-rich food, as
the vitamin C aids absorption.
Nutritionally they are a light vegetable —
the value is in what they let you cook rather than in any single compound.
Kidney disease: potassium may need limiting. Ask your doctor for your
numbers.
IBS: several vegetables are high-FODMAP and commonly trigger
symptoms — tolerance is personal.
This is information, not a prescription. If you are managing a diagnosed condition or taking medication, talk to your doctor before making a large change to your diet.
Nutrition figures on this page come from standard food composition data. These links let you check the numbers and read the underlying research yourself rather than taking our word for it.