Tomatillo

Nutrition per ~85 g · ¾ cup chopped

3.3 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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.

What it feeds primary sources only

Systems

Pathways

Overview

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.

Health benefits 5

Pairs 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
• Combine with fermented foods (sauerkraut, miso) because probiotics optimize polyphenol metabolism and increase short-chain fatty acid production

In the kitchen

• Select firm tomatillos with unblemished skin and green color; firm texture indicates optimal phytochemical density before ripening
• Consume raw or lightly cooked to preserve heat-sensitive vitamin C and maximize chlorogenic acid content—extended cooking degrades these compounds
• Store unwashed in refrigerator in a paper bag for up to 2 weeks; moisture promotes mold growth, so avoid plastic bags
• Use the whole fruit including the flesh and skin; polyphenols concentrate in the outer layers rather than seeds
• Prepare fresh salsa or raw preparations at least 2-3 times weekly; the phytochemical profile is most bioactive within hours of preparation

When to eat it anytime

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