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Tomatillo |
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- Aliases
- Tomatillo, Mexican Husk Tomato, Mexican Green Tomato, Tomato Verde, and Chinese Lantern Plants
- Description
- The tomatillo is native to Mexico. It is related to the tomato ,eggplant, pepper, and potato. It is a good source of potassium
and also vitamin C, magnesium, niacin, and thiamine.
- Preparation and Serving
- Peel off husk and wash. Remove the core. It is used in a wide variety of sauces and
can be used raw added to guacamole.
- Recipe Links
- Tomatillo Salsa
- Jicama Tomatillo Salsa
- Mango Tomatillo Salsa
- Tomatillo Enchiladas
- Tomatillo-Chipotle Sauce
- Red Snapper with Tomatillo-Serrano Chile Vinaigrette
- Chicken Enchiladas with Tomatillo Sauce
- Gulf Snapper with Avocado and Tomatillo Salsa
- Links
- PLANTanswers -- Texas Agricultural Extension Service
- Melissa�s Mini Merchandiser
- Nutritional Information
Nutritional Value per 100g Edible Portion
| Tomatillo |
Raw |
| Calories |
32 |
| Water |
91.7% |
| Carbohydrates |
6 g |
| Protein |
0.17-0.70 g |
| Fat |
0.6 g |
| Fiber |
0.6-1.7 g |
| Calcium |
6.3-10.9 mg |
| Iron |
0.57-1.4 mg |
| Magnesium |
23 mg |
| Phosphorous |
21.9-40.0 mg |
| Potassium |
243 mg |
| Sodium |
0.4 mg |
| Zinc |
0.220 mg |
| Copper |
0.079 mg |
| Manganese |
0.153 mg |
| Beta Carotene (A) |
80 IU |
| Thiamine (B1) |
0.054-0.106 mg |
| Riboflavin (B2) |
0.023-0.057 mg |
| Niacin (B3) |
2.100-2.700 mg |
| Pantothenic Acid (B5) |
0.150 mg |
| Pyridoxine (B6) |
0.056 mg |
| Folic Acid (B9) |
7.0 mcg |
| Ascorbic Acid (C) |
2.0-4.8 mg |
Report filed 04.24.98
Last updated 08.14.98
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