Tomatoes, green, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 23.4 MG | 26% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.5 MG | 3% | |
| Pantothenic acid | 0.5 MG | 10% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 9 UG | 2% | |
| Choline, total | 8.6 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 32 UG | 4% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 10.1 UG | 8% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 0.5 MG | 3% | |
| Magnesium, Mg | 10 MG | 2% | |
| Phosphorus, P | 28 MG | 2% | |
| Potassium, K | 204 MG | 4% | |
| Sodium, Na | 13 MG | 1% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.1 MG | 10% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 0.4 UG | 1% |
Nutrition Highlights
- Very low in calories (23 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Good source of Vitamin C, total ascorbic acid (26% DV).
About Tomatoes, green, raw
These vibrant green fruits are harvested before they fully ripen, offering a tangy, slightly tart flavor that distinguishes them from their red counterparts. They're notably low in calories while providing a modest amount of protein and fiber, making them a light yet satisfying addition to meals. Their carbohydrate content is primarily from natural sugars and fiber, and they contain virtually no fat, which can be appealing for those monitoring their fat intake. The fiber supports digestive health, while the overall nutrient profile makes them a good choice for weight-conscious eating plans.
In the kitchen, they shine in both raw and cooked preparations. Sliced thin, they add a zesty crunch to sandwiches and burgers, or can be diced into fresh salsas and relishes. They're famously used in Southern-style fried green tomatoes, where their firm texture holds up well to breading and frying. Pickling is another popular method, preserving their bright acidity for use as a condiment. They also work beautifully in chutneys, stews, and even baked dishes, where their tartness can balance richer flavors. Whether enjoyed fresh or transformed through cooking, they bring a distinctive taste and versatility to a variety of dishes.
Compare Tomatoes, green, raw
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