Green Tomatoes: Tangy, Firm & Rich in Vitamin C and Antioxidants
Less sweet than ripe ones, green tomatoes are firm, mildly bitter, and loaded with vitamin C, chlorophyll, and gut-supporting fiber.
What Are Green Tomatoes?
Green tomatoes are **unripe, firm versions of regular red tomatoes**. They’re tangy, crisp, and often used in pickles, chutneys, and frying. Their firmness makes them ideal for cooking without falling apart.
Nutrition per 100 g (raw)
|Calories|Protein|Fat|Carbs|Fiber|Vitamin C|Vitamin B6|Iron|
|---|---|---|---|---|---|---|---|
|23 kcal|1.2 g|0.2 g|5.1 g|1.1 g|23 mg (25 % DV)|0.1 mg (5 %)|0.5 mg (3 %)|
Why Add Them
- **High in vitamin C** to support immunity and skin health
- Contain **chlorophyll**, **tomatine**, and other antioxidants
- Naturally low in calories and fat
- Mildly **gut-friendly fiber** to support digestion
Drawbacks & Safety
- May be **too acidic** for people with sensitive stomachs
- Raw green tomatoes contain **tomatine**, a glycoalkaloid that may irritate if eaten in large amounts (cooking reduces it)
- May trigger allergic reactions in nightshade-sensitive individuals
Culinary Uses
- Slice & **bread-fry** Southern-style
- Dice into **green salsa** with lime and chili
- Pickle or ferment for tangy side dishes
- Add to stews for tartness and firmness
Buying & Storage
- Choose **firm, unblemished green tomatoes** with tight skin
- Store at room temp to ripen, or in fridge to preserve firmness
- Use within 5–7 days for peak freshness
- 1. Green Tomatoes