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  • Title: Selected nutritional and quality analyses of tomatillos (Physalis ixocarpa).
    Author: Bock MA, Sanchez-Pilcher J, McKee LJ, Ortiz M.
    Journal: Plant Foods Hum Nutr; 1995 Sep; 48(2):127-33. PubMed ID: 8837871.
    Abstract:
    Proximate composition, total dietary fiber and pH of tomatillos (Physalis ixocarpa) grown in Baja, California were analyzed. Moisture content averaged 92%. On a dry matter basis (DMB), tomatillos contained 11% protein, 18% fat, 13% ash and 5% total dietary fiber. On an as consumed basis (ACB), tomatillos contained 1% protein, 1.5% fat, 1% ash and 0.4% dietary fiber. Carbohydrate (CHO) content was calculated by difference resulting in an average adjusted CHO (excluding dietary fiber) of 53% on a DMB and 4% on an ACB; total CHO (including dietary fiber) was 58 and 4.8%, respectively. Average kcalorie content was calculated to be about 31 kcals/100 g. The average pH of tomatillos was 3.76.
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