Green tomato health benefits and nutrition facts

By:Times Foodie, Updated: Mar 23, 2022 | 09:59 IST
GREEN TOMATO BENEFITS
It's a little strange seeing green tomatoes for the first time since we are accustomed to the red ones. But when it comes to flavour and nutrition, these green fruits aren't far behind. Every once in a while, we get to see green tomatoes in the market. If you are wondering how they taste and how they benefit your health, read along.

What are green tomatoes?

Green tomatoes are unripe versions of red tomatoes. They get their name from their pale green colour. They are tart tasting and firm in texture.

Green tomatoes are a delicacy in Southern American cuisine. Fried green tomatoes is a southern speciality where slices of the tomato are dredged in cornmeal and fried.

They have the same tangy taste and crunchy texture as their red counterparts.

Also Read: Is tomato sauce healthier than raw tomato?

Green tomato nutrition

100 grams of green tomatoes contain the following nutrients:

Nutrients

 Measure (Daily Value)
Calories

 28
Total fat

 0 gm
Trans fat

 0 gm
Polyunsaturated fat

 0.1 gm
Monounsaturated fat

 0 gm
Cholesterol

 0 gm
Sodium

 16 mg (1%)
Potassium

 251 mg (7%)
Total carbohydrates

 6.3 gm (2%)
Dietary fibre

 1.4 gm (6%)
Sugars

 4.9 gm
Proteins

 1.5 gm
Vitamin A

 16%
Vitamin C

 48%
Calcium

 1.2%
Iron

 3.5%

Health benefits of green tomatoes

Green tomatoes are incredibly healthy, just like their red counterparts. They belong to the Solanaceae family and contain many bioactive compounds.

Green tomatoes are superior to red tomatoes with respect to their tomatine content. Tomatine is a glycoalkaloid that possesses antibiotic, anti-inflammatory, antioxidant, cardio-protective, nutrient absorption-boosting and life-span enhancing properties. Green tomatoes have up to 500 mg of tomatine per kg.

It's also rich in vitamin C, vitamin K, fibre and beta carotene.

However, green tomatoes should never be consumed raw. Tomatine and solanine can be toxic in raw form.

Following are some of the potential health benefits of green tomatoes:

  • Good for heart health
  • Has cancer-fighting properties
  • Improves nutrient absorption
  • Boosts immune health
  • Good for skin health
  • Prevents constipation
  • Aids weight loss
  • Prevents inflammation
  • Lowers cholesterol
  • Improves vision
  • Improves blood clotting
  • Prevents bone loss
  • Antimicrobial

Good for heart health: Green tomatoes are rich in tomatine, a glycoalkaloid that has cardio-protective benefits. They are also high in dietary fibre, which helps reduce inflammation, blood pressure, body weight and cholesterol. It also has vitamin A, which protects heart health.

Boosts immune system: Green tomatoes are rich in vitamin C, which strengthens the immune system against infections like cold, flu and other contagious illnesses.

High in dietary fibre: Green tomatoes are also a good source of dietary fibre, which improves digestive health, prevents constipation, aids in weight loss and improves heart health.

Good for skin: Green tomatoes are also rich in beta carotene, a form of vitamin A, which is beneficial for skin health. It boosts skin healing and promotes healthier, younger-looking skin.

Can fight cancer: Green tomatoes contain tomatine, which could inhibit malignant cell growth seen in breast, colon, liver and stomach cancer.

References:
1. Nirmala, F. S., Lee, H., Kim, J. S., Ha, T., Jung, C. H., & Ahn, J. (2020). Green Tomato Extract Prevents Bone Loss in Ovariectomized Rats, a Model of Osteoporosis. Nutrients, 12(10), 3210. https://doi.org/10.3390/nu12103210
2. Friedman M, Levin CE, Lee SU, Kim HJ, Lee IS, Byun JO, Kozukue N. Tomatine-containing green tomato extracts inhibit growth of human breast, colon, liver, and stomach cancer cells. J Agric Food Chem. 2009 Jul 8;57(13):5727-33. doi: 10.1021/jf900364j. PMID: 19514731.
3. Friedman, Mendel (2013). "Anticarcinogenic, Cardioprotective, and Other Health Benefits of Tomato Compounds Lycopene, α-Tomatine, and Tomatidine in Pure Form and in Fresh and Processed Tomatoes". Journal of Agricultural and Food Chemistry. 61 (40): 9534–50. doi:10.1021/jf402654e
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