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A tomatillo is a small, round green fruit wrapped in a papery husk, most familiar as the tart base of Mexican salsa verde. Botanically it is Physalis philadelphica, also listed as Physalis ixocarpa and called the husk tomato, a member of the nightshade family, Solanaceae, and a cousin rather than a type of the garden tomato. In USDA data, one medium tomatillo has about 11 calories, and half a cup of chopped tomatillos has about 21 calories and 1.3 grams of fiber, plus some niacin, vitamin C and vitamin K. Below are the USDA tomatillo nutrition facts, the tomatillo vs green tomato difference, what research exists, and how to use tomatillos.
Peptide Labs does not sell tomatillos or tomatillo products. This article is general nutrition information, not medical advice.
Key Takeaways
- The tomatillo (Physalis philadelphica) is a husk tomato from Mexico; the papery husk is an enlarged calyx.
- One medium tomatillo (34 g) has about 11 calories in USDA data; half a cup chopped has 1.3 grams of fiber.
- A green tomato is usually an unripe tomato (Solanum lycopersicum), a different species from the tomatillo.
- Per 100 grams, USDA lists more fiber and niacin in tomatillos and more vitamin C in green tomatoes.
- Human research on tomatillos is essentially absent; the studies that exist are in rats or cells.
What are tomatillos?
Tomatillos grow on bushy plants related to tomatoes, peppers and eggplants. Each fruit forms inside a calyx that inflates into a lantern-like husk; a 2024 review of the Physalis genus describes the genes behind this inflated calyx. The husk dries and splits as the fruit fills it. Inside, the fruit is firm, green or sometimes purple, with many tiny seeds and a tangy, lemony taste.
The husk tomato is a crop of major economic and cultural importance in Mexico, according to a 2026 study that described 77 distinct forms from 28 populations collected in Oaxaca. A 2021 study found that wild, semi-domesticated and commercial tomatillo populations still grow close together there, with domestication favoring larger flowers. Close relatives include ground cherries and, more distantly, the goji berry, another member of the nightshade family.
Tomatillo nutrition facts from USDA
The table uses the USDA FoodData Central SR Legacy entry for raw tomatillos (FDC 168566), converted to USDA portion weights for one medium tomatillo (34 grams) and half a cup chopped (66 grams). The percent Daily Value (%DV) uses the FDA Daily Values from Nutrition Facts labels. SR Legacy lists no total-sugars value for tomatillos.
| Nutrient (raw tomatillos) | 1 medium (34 g) | 1/2 cup chopped (66 g) | Per 100 g |
|---|---|---|---|
| Calories | 11 | 21 | 32 |
| Carbohydrate | 2.0 g (1% DV) | 3.9 g (1% DV) | 5.8 g (2% DV) |
| Fiber | 0.6 g (2% DV) | 1.3 g (4% DV) | 1.9 g (7% DV) |
| Protein | 0.3 g (1% DV) | 0.6 g (1% DV) | 1.0 g (2% DV) |
| Fat | 0.3 g | 0.7 g | 1.0 g |
| Niacin (vitamin B3) | 0.6 mg (4% DV) | 1.2 mg (8% DV) | 1.85 mg (12% DV) |
| Vitamin C | 4 mg (4% DV) | 7.7 mg (9% DV) | 11.7 mg (13% DV) |
| Vitamin K | 3 mcg (3% DV) | 6.7 mcg (6% DV) | 10.1 mcg (8% DV) |
| Potassium | 91 mg (2% DV) | 177 mg (4% DV) | 268 mg (6% DV) |
| Copper | 0.03 mg (3% DV) | 0.05 mg (6% DV) | 0.08 mg (9% DV) |
Tomatillos are a light, watery food, about 92% water by weight in USDA data, with a little more fat than most vegetables because of their many seeds. They contribute modest amounts of several nutrients rather than a large share of any one. Because a typical salsa uses several tomatillos, a serving of salsa verde can add up to more than the single-fruit column suggests, along with whatever the onions, chilies and lime bring. For bigger vitamin C sources, see our guide to vitamin C in foods, and for fiber, our guide to fiber-rich foods.
Tomatillo vs green tomato
The two are easy to confuse, partly because of names. In Mexico the tomatillo is widely called tomate verde, which translates as green tomato; a 2022 study even refers to Physalis philadelphica as green tomato. In US recipes, though, a green tomato usually means an unripe tomato, Solanum lycopersicum, the kind used for fried green tomatoes. They belong to different genera within the same nightshade family.
- Look: tomatillos come wrapped in a papery husk and have a slightly sticky skin; green tomatoes have no husk and look like a firm, pale tomato.
- Taste and texture: tomatillos are tart and bright, dense and seedy; green tomatoes are firm, sour and less juicy than ripe tomatoes.
- Ripeness: a tomatillo is usually eaten green and firm; a green tomato would normally turn red or another ripe color if left to ripen.
- Plant compounds: immature tomatoes contain a glycoalkaloid called tomatine, which a 2022 study describes being converted to a compound called esculeoside A as the fruit matures. Our nightshade guide covers glycoalkaloids and the evidence around them.
In USDA data, per 100 grams of the raw food, the two compare like this, with ripe red tomato added for reference.
| Per 100 g, raw (USDA FDC ID) | Calories | Fiber (% DV) | Vitamin C (% DV) | Niacin (% DV) | Potassium (% DV) |
|---|---|---|---|---|---|
| Tomatillo (168566) | 32 | 1.9 g (7%) | 11.7 mg (13%) | 1.85 mg (12%) | 268 mg (6%) |
| Green tomato (170456) | 23 | 1.1 g (4%) | 23.4 mg (26%) | 0.5 mg (3%) | 204 mg (4%) |
| Ripe red tomato (170457) | 18 | 1.2 g (4%) | 13.7 mg (15%) | 0.59 mg (4%) | 237 mg (5%) |
In USDA data, tomatillos have more fiber, niacin and potassium per 100 grams, while green tomatoes carry about twice the vitamin C. In recipes, tomatillos can stand in for green tomatoes and vice versa, but the flavor and texture will shift. Our bell peppers guide covers another nightshade that changes nutrients as it ripens, and our sibling guide to chayote covers another vegetable from Mexican cooking.
Tomatillo research: what exists
There are no meaningful human trials of eating tomatillos. The research that exists is lab and animal work, mostly on the husk, which people do not usually eat.
- Husk extracts in rats (2025 and 2026): two studies from one Mexican group gave obese rats husk extracts or a husk infusion for 16 weeks, with eight rats per group in the 2026 study, and reported changes in blood glucose, liver fat and oxidative stress markers. Animal results like these do not show effects in people.
- Plant compounds: tomatillos contain withanolides, plant steroids that chemists have isolated and tested in cell experiments. Cell studies help choose what to test next; they say nothing about eating the fruit.
The honest summary is that tomatillos are a low-calorie, flavorful way to add vegetables and a little fiber to meals, and claims about specific health effects have not been tested in people.
How to use tomatillos
- Choosing: pick firm fruit that fills its husk; a dry, papery husk is normal, while shriveled or soft fruit is past its peak.
- Prepping: peel off the husk and rinse the fruit to remove the sticky film. A 2026 study of 28 Physalis species found that some coat their fruit surfaces with sticky defensive compounds called acylsugars, a trait shared across the nightshade family.
- Raw: chopped raw tomatillos give salsa a sharp, fresh taste.
- Roasted or boiled: charring or simmering softens the tartness and makes a mellower salsa verde or sauce for enchiladas and stews.
- Pairings: classic partners are onions, cilantro, garlic, lime and chilies such as jalapeno.
Tomatillo allergy and plant family notes
Tomatillos are not one of the nine major food allergens that US labels must declare, but any food can cause a reaction, and people avoiding nightshades for any reason should count tomatillos as part of that family. Hives, swelling or breathing trouble after eating needs urgent care; for unclear symptoms see an allergist, and our elimination diet guide explains why food testing should be supervised. Our nightshade guide explains what is known about nightshade sensitivity.
Frequently Asked Questions
Is a tomatillo the same as a green tomato?
No. A tomatillo is Physalis philadelphica, a husk tomato. A green tomato is usually an unripe tomato, Solanum lycopersicum, a different species in the same family.
Are tomatillos healthy?
In USDA data they are low in calories and supply some fiber, niacin, vitamin C and vitamin K. Human studies on specific health effects have not been done.
How many calories are in a tomatillo?
About 11 calories in one medium raw tomatillo and about 21 in half a cup chopped, according to USDA SR Legacy data.
Can you eat tomatillos raw?
Yes. Raw chopped tomatillos are common in fresh salsa. Roasting or boiling makes them softer and milder.
Why are tomatillos sticky?
Some Physalis species coat their fruit with sticky defensive compounds called acylsugars. Peeling off the husk and rinsing removes the film.
Are tomatillos nightshades?
Yes. They belong to the nightshade family, Solanaceae, along with tomatoes, peppers, eggplants and potatoes.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Chayote: Nutrition, Benefits and How to Cook Chayote Squash, Tomatoes: Nutrition Facts, Lycopene and Are Tomatoes Healthy?, Nightshade Vegetables: List, Nutrition and Are Nightshades Bad for You?.