scored 90/100
Tomatillo is a low-calorie, nutrient-dense green fruit related to tomatoes, rich in vitamin C and potassium with a unique phytochemical profile that supports metabolic health.
3.3 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 90.
Tomatillos (Physalis philadelphica) are native to Mexico and Central America, traditionally used in salsas and regional cuisines for centuries. Unlike tomatoes, tomatillos contain chlorogenic acid and other polyphenols in their unripe green state, compounds that persist when consumed fresh. At just 32 calories per 100g, tomatillos deliver notable amounts of potassium (268mg), supporting cardiovascular function and blood pressure regulation. Their vitamin C content (11.7mg per 100g) contributes to collagen synthesis and antioxidant defense, while the dietary fiber (1.9g) supports glycemic control and gut health. The niacin content (1.85mg) is substantial for a vegetable, supporting metabolic function and NAD+ synthesis—relevant for mitochondrial health and longevity pathways. Tomatillos are also a source of choline (7.6mg), an underappreciated micronutrient essential for methylation reactions and cognitive health. Their unique flavor profile and phytochemical composition make them valuable for plant-based diversity, a marker of healthy aging. The combination of low glycemic load, micronutrient density, and bioactive compounds positions tomatillos as a beneficial inclusion in longevity-focused eating patterns.
High potassium content (268mg/100g) helps maintain sodium-potassium balance and supports vasodilation, while chlorogenic acid reduces oxidative stress in vascular tissue
Vitamin C boosts glutathione synthesis and collagen cross-linking; chlorogenic acid and other polyphenols neutralize free radicals and reduce systemic inflammation
Low glycemic index, high fiber content slows glucose absorption; chlorogenic acid may improve insulin sensitivity by inhibiting glucose-6-phosphatase
Choline serves as a precursor for acetylcholine and phosphatidylcholine, supporting neuronal signaling; chlorogenic acid supports hepatic detoxification pathways
Dietary fiber and polyphenols are fermented by beneficial bacteria, producing butyrate and other SCFAs that strengthen the intestinal barrier
Tomatillos are low in sugar and high in fiber, making them suitable for any meal; however, inclusion at lunch or dinner with protein and fat optimizes polyphenol absorption and metabolic impact
Fasting-compatible
Can be consumed during fasting windows as the calorie and sugar content is minimal, though pairing with fat-containing foods enhances nutrient bioavailability
Per 100 g of the default form. Bars show how much higher or lower tomatillo is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
Tomatillo is classified as a vegetable. Tomatillo is a low-calorie, nutrient-dense green fruit related to tomatoes, rich in vitamin C and potassium with a unique phytochemical profile that supports metabolic health.
Tomatillo scores 90/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin C, Niacin, Vitamin B6. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 85 g serving provides about 0.8 g of protein (~2% of the 50 g daily value).
Not really. A 85 g serving provides about 1.6 g of fiber (~6% of the 28 g daily value).
In a 85 g serving, tomatillo is highest in Vitamin C (~11% DV).
Yes — it fits comfortably in most keto plans. A 85 g serving has about 3.3 g of net carbs (5 g total minus 1.6 g fiber).
Best any time of day. Tomatillos are low in sugar and high in fiber, making them suitable for any meal; however, inclusion at lunch or dinner with protein and fat optimizes polyphenol absorption and metabolic impact
A typical serving is around 85 g (~27 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating tomatillo alongside several other vegetable sources.
Tomatillo pairs nicely with: Pair with lime and cilantro because citric acid enhances chlorogenic acid bioavailability and cilantro's phytochemicals create synergistic antioxidant effects; Combine with avocado because healthy fats increase absorption of fat-soluble micronutrients and enhance polyphenol stability; Pair with garlic and onion because allicin and quercetin synergize with tomatillo polyphenols for enhanced anti-inflammatory and antimicrobial activity; Mix with leafy greens (spinach, arugula) because vitamin C in tomatillo enhances non-heme iron absorption from greens.
Encyclopedia entries that supply the same signature nutrients tomatillo contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients tomatillocontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.