Table of Contents[Hide][Show]
The wide spread availability of tomatoes, their low cost, and sweet, yet tangy taste are all reasons why this fruit is so popular among children and adults alike. Yes – you read that correctly, I said fruit. Though it is considered a culinary vegetable (similar to avocados, cucumbers and zucchini), tomato is in fact the edible berry of the plant Solanum lycopersicum (which means ‘wolf peach’). Despite this botanical definition, the fruit versus veggie controversy surrounding tomatoes has even led to a legal dispute going all the way to the Supreme Court!
Members of the Solanaceae family are known as ‘nightshades,’ and there are more than 2,000 species in this family, the vast majority of which are inedible and many of which are highly poisonous (like deadly nightshade, aka belladonna, and jimsom weed). Other edible members include potatoes, peppers, eggplants, and tobacco. Members of this family don’t always get the best reputation because of their association with inflammatory compounds, but for those who can tolerate them, tomatoes make for a worthy dietary addition!
Other edible members of the nightshade family include potatoes (not sweet), peppers, eggplants, and tobacco.
Tomatoes are believed to have evolved from small green fruits, the size of peas, found in the foothills of the Andes in South America. Aztecs were the first to have domesticated the fruit circa 700 AD in what is now present-day Mexico (the Aztec word for tomato translated to “plump with navel.”) It wasn’t until the 1500s that tomatoes were brought to Europe by Spanish conquistadors, and the first varieties to arrive there were yellow. From there, tomatoes were introduced to other parts of Europe, but many people initially used the fruit only for ornamental purposes, believing that tomatoes were poisonous because botanists recognized it as a nightshade, closely related to belladonna. Once tomatoes were accepted, the fruit’s ability to mutate and create new and different varieties helped contribute to its success.
In the United States, tomatoes account for 18% of all vegetable consumption!
Today, tomatoes are one of the most widely consumed “veggies” world-wide, with the average yearly per person consumption reaching 37 pounds (17 kg). In the US, Americans consume 19.32 pounds (8.8 kg) per year and tomato reportedly accounts for 18% of all vegetable consumption! The crop is grown in every state in the Union and several states have even named the tomato their state fruit and/or vegetable! But, when it comes to love for this fruit, the town of Buñol in Spain wins hands-down. Every year, they celebrate ‘La Tomatina’, a festival where upwards of 40,000 people gather for an enormous tomato fight using as much as 254,000 pounds (115,000 kg) of tomatoes. I don’t know about you, but that would have me “seeing red!”
Green tomatoes can refer to tomatoes that have not fully ripened or heirloom varieties that retain their green color when ripe. In general, they have a tart and tangier, slightly sour, taste which makes them great in salsas and relishes, in addition to working well in sauces and for canning. They even work well in baked goods, and can substitute for Granny Smith apples in recipes, though it is important to keep in mind that green tomatoes (the unripe kind) contain higher levels of alkaloids which may cause digestive issues in some individuals.
Nutrivore Score for Green Tomato – 611
Green tomatoes have a Nutrivore Score of 611, making them a high nutrient-dense food! Plus, they are a low-carb and low-calorie-density food; the calorie count of green tomatoes is just 41 calories per cup!
Per serving, green tomato is an excellent source (20-50% daily value) of polyphenols, vitamin B7 (biotin), and vitamin C; and is a good source (10-20% daily value) of copper, vitamin B5 (pantothenic acid) and vitamin K.
Want to Know the Top 100 Nutrivore Score Foods?
Get it Directly in Your Inbox!
The Nutrivore Newsletter is a weekly email that delivers bite-size fun facts, practical tips, recipes and resources. Sign up now and get 5 free guides directly to your inbox:
- Easy Steps to Nutrivore 4-page guide
- Nutrivore Foundational Foods 6-page guide
- Nutrivore Score Guide to Food Groups 3-page guide
- Nutrivore Meal Map
- Top 100 Nutrivore Score Foods
Green Tomato Nutrition Facts
One serving of green tomato is standardized to 1 cup or about 180 grams (6.3 ounces), which is roughly equivalent to 1 large tomato (3″ diameter). For comparison, a medium tomato (2 3/5″ diameter) is 123 grams (~2/3 serving), and a small tomato (2 2/5″ diameter) is approximately 91 grams (~1/2 serving). When you cook green tomato, it reduces in volume: 1 cup raw green tomato is roughly equivalent to 3/4 cup cooked green tomato.
Green Tomato Nutrition Facts Per Serving
| Tomatoes, green, raw | Nutrivore Score: 611 | Nutrient Density: High |
|---|---|---|
| Serving Size: 1 cup, or 1 large (180 grams) | Protein: 2.2 grams | Net Carbohydrates: 7.2 grams |
| Calories: 41 | Total Fat: 0.4 grams | Dietary Fiber: 2.0 grams |
| VITAMINS | ||
|---|---|---|
| Vitamin A | 57.6 μg RAE | 6% DV |
| Vitamin B1 (Thiamin) | 108.0 μg | 9% DV |
| Vitamin B2 (Riboflavin) | 72.0 μg | 6% DV |
| Vitamin B3 (Niacin) | 0.9 mg | 6% DV |
| Vitamin B5 (Pantothenic Acid) | 0.9 mg | 18% DV |
| Vitamin B6 (Pyridoxine) | 145.8 μg | 9% DV |
| Vitamin B7 (Biotin) | 7.2 μg | 24% DV |
| Vitamin B9 (Folate) | 16.2 μg | 4% DV |
| Vitamin B12 (Cobalamin) | 0.0 μg | 0% DV |
| Vitamin C | 42.1 mg | 47% DV |
| Vitamin D (D2 + D3) | 0.0 μg | 0% DV |
| Vitamin E | 0.7 mg | 5% DV |
| Vitamin K | 18.2 μg | 15% DV |
| Choline | 15.5 mg | 3% DV |
| Myo-Inositol | 97.2 mg | ~ |
| CoQ10 | 0.2 mg | ~ |
| FUNCTIONAL FATS | ||
|---|---|---|
| MUFA | 0.1 g | 0% DV |
| ALA | 5.4 mg | 0% DV |
| EPA + DHA | 0.0 mg | 0% DV |
| CLA | ~ | ~ |
| Linoleic Acid | 0.1 g | 1% DV |
| MCT’s | 0.0 g | ~ |
| MINERALS | ||
|---|---|---|
| Calcium | 23.4 mg | 2% DV |
| Copper | 162.0 μg | 18% DV |
| Iodine | ~ | ~ |
| Iron | 0.9 mg | 5% DV |
| Magnesium | 18.0 mg | 4% DV |
| Manganese | 180.0 μg | 8% DV |
| Phosphorus | 50.4 mg | 4% DV |
| Potassium | 367.2 mg | 8% DV |
| Selenium | 0.7 μg | 1% DV |
| Sodium | 23.4 mg | 1% DV |
| Zinc | 0.1 mg | 1% DV |
| PHYTONUTRIENTS | ||
|---|---|---|
| Carotenoids | 763.2 μg | ~ |
| Polyphenols | 179.6 mg | ~ |
| Phytosterols | 13.3 mg | ~ |
| Glucosinolates | ~ | ~ |
| Thiosulfinates | ~ | ~ |
| Betalains | ~ | ~ |
| AMINO ACIDS & PEPTIDES | ||
|---|---|---|
| Taurine | ~ | ~ |
| Ergothioneine | 0.0 mg | ~ |
Tomato Nutrition Varies With Variety
The Nutrivore Score of tomato varies depending on variety and the level of ripeness, as a result of variations in vitamin, mineral and phytonutrient levels. The main factor accounting for the large range of Nutrivore Scores across differently colored tomatoes is the carotenoid content, where levels range from 424 μg in 100 grams of green tomatoes to a whopping 14,016 μg in 100 grams of orange tomatoes!
| NUTRIVORE SCORE | |
|---|---|
| Tomatoes, green, raw | 611 |
| Tomatoes, orange, raw | 1780 |
| Tomatoes, red, ripe, raw | 983 |
| Tomatoes, yellow, raw | 1738 |
Ready to “ketchup” on all the nutrition in green tomatoes? Maybe your friends are interested too!
Health Benefits of Green Tomato Nutrients
Let’s take a closer look at all of the best and excellent source of nutrients found in a 1-cup serving of green tomatoes and see how they benefit our health.
Green Tomatoes Provide 47% DV Vitamin C
Green tomatoes are an excellent source of vitamin C, providing 47% of the daily value per 1-cup serving!
Vitamin C is a water-soluble vitamin that has powerful antioxidant properties (meaning it can help combat oxidative damage from free radicals and reactive oxygen species) and that serves as an enzyme cofactor (meaning it’s needed for enzymes to do their job, for example vitamin C is necessary for collagen synthesis, which is essential for bones, joints, teeth, blood vessels, skin and eyes) and playing important roles in immune system and skin health. Higher intakes of vitamin C are linked to reduced risk of heart disease, some forms of cancer, type 2 diabetes, cataracts, age-related macular degeneration, and gout. Vitamin C can also help regulate the stress response and reduce anxiety, and there’s preliminary evidence that it may also help prevent Alzheimer’s disease. Learn more about vitamin C here.
Green Tomatoes Provide 24% DV Vitamin B7 (Biotin)
Green tomatoes are also an excellent source of vitamin B7 (biotin), providing 24% of the daily value per 1-cup serving!
Biotin is a water-soluble B vitamin, also known as vitamin B7. Like other B vitamins, it plays an important role in energy metabolism (serving as a coenzyme for five carboxylase enzymes), neurotransmitter production, cellular function, and the function of various organs. Getting enough biotin can help support healthy nail and hair growth. It’s also particularly important during pregnancy, with low intakes increasing the risk of premature delivery and birth defects. There’s even some evidence biotin can benefit diabetics and reduce functional disabilities in people with multiple sclerosis. Learn more about biotin here.
Green Tomatoes Provide 179.6 mg of Polyphenols
In addition, green tomatoes are an excellent source of polyphenols, containing 179.6 mg of polyphenols per 1-cup serving. These include flavonoids such as kaempferol, naringenin and quercetin.
Polyphenols play a huge role in protecting against cancer, heart disease, diabetes, asthma, osteoporosis, neurodegenerative diseases, and other conditions associated with oxidative stress. In fact, a major reason foods like red wine and olive oil (as well as diets rich in both, such as the Mediterranean diet) show up as so beneficial may be due to their high polyphenol content! Along with chronic diseases, supplementing with polyphenols has been shown to protect against infections and reduce the signs of aging. Polyphenols exert their most potent effects by acting as antioxidants—preventing cellular damage by neutralizing hazardous oxygen radicals and improving cellular health as a result (which, in turn, benefits virtually every system in the body). As a result of their antioxidant properties, polyphenols also boost the immune system and protect against both chronic and acute diseases. In addition, polyphenols can help regulate enzyme function, stimulate cell receptors, modulate the functions of inflammatory cells (including T and B lymphocytes, macrophages, platelets, and natural killer cells), alter adhesion molecule expression, affect nerve cells and cardiac muscle cells, and exert antiviral effects. Learn more about polyphenols here.
Want to know the top 500 most nutrient-dense foods?
Top 500 Nutrivore Foods
The Top 500 Nutrivore Foods e-book is an amazing reference deck of the top 500 most nutrient-dense foods according to their Nutrivore Score. Think of it as the go-to resource for a super-nerd, to learn more and better understand which foods stand out, and why!
If you are looking for a quick-reference guide to help enhance your diet with nutrients, and dive into the details of your favorite foods, this book is your one-stop-shop!
Buy now for instant digital access.
How Much Green Tomato Should We Eat Per Day?
To-ma-to, tom-ah-to, however you say it, this fruit (yes, it’s a fruit!) is one of, if not the, most popular “veggie” consumed world-wide! A member of the nightshade family (along with eggplant, peppers, and potatoes), though technically a fruit, tomatoes are considered a culinary vegetable.
Every serving of fresh, whole vegetables or fruit we eat daily reduces the risk of all-cause mortality by 5% to 8%, with the greatest risk reduction seen when we consume five or more servings per day. In fact, consuming 800 grams of vegetables and fruits daily reduces all-cause mortality by 31% compared to eating less than 40 grams daily. A 2017 meta-analysis showed that 2.24 million deaths from cardiovascular disease, 660,000 deaths from cancer, and 7.8 million deaths from all causes could be avoided globally each year if everyone consumed 800 grams of veggies and fruits every day.
Eating vegetables and fruit in abundance lowers risk of cancer, cardiovascular disease, type 2 diabetes, obesity, chronic kidney disease, osteoporosis and bone fragility fractures (including hip fracture), cognitive impairment and dementia (including Alzheimer’s disease), neurodegenerative diseases, asthma, allergies, chronic obstructive pulmonary disease, age-related macular degeneration, cataracts, glaucoma, depression, ulcerative colitis and Crohn’s disease, rheumatoid arthritis, inflammatory polyarthritis, non-alcoholic fatty liver disease, acne, seborrheic dermatitis, and lowers markers of inflammation. Learn more in Importance of Vegetables and Fruit.
Covering half of your plate with a variety of vegetables (and three quarters of your plate if your starchy food is a root vegetable or winter squash) at each meal is a simple way to easily achieve the goal of 5 or more servings of vegetables daily.
A 2020 study concluded that eating tomatoes was associated with a 14% reduced risk of total mortality, a 24% reduced risk of coronary heart disease mortality, and a 30% reduced risk of cerebrovascular mortality, while a 2021 review showed that tomato intake was also inversely associated with stomach and prostate cancer! Just remember, it’s always best to mix up the foods you eat day to day (aiming for a wide variety of different vegetables and fruits throughout the week), and tomatoes definitely have a place at the table.
Easily track your servings of Nutrivore Foundational Foods!
The Nutrivore Weekly Serving Matrix
The Nutrivore Weekly Serving Matrix digital resource is an easy-to-use and flexible weekly checklist designed to help you maximize nutrient-density and meet serving suggestions of Nutrivore foundational foods, all without having to weigh or measure your foods!
Includes a 22-page instructional guide and downloadable interactive guides.
Buy now for instant digital access.
Citations
Expand to see all scientific references for this article.
Clements RS Jr, Darnell B. Myo-inositol content of common foods: development of a high-myo-inositol diet. Am J Clin Nutr. 1980 Sep;33(9):1954-67. doi: 10.1093/ajcn/33.9.1954. PMID: 7416064.
Gouboulias N, Papachatzis A, Kalorizou H, Vagelas I, Liviu G, Chouliaras N. Total phenolics, lycopene and antioxidant activity of hydroponically cultured tomato sandin F1. Carpathian Journal of Food Science and Technology. 2012 Dec 4(2):46-51.
Halliwell B, Cheah IK, Tang RMY. Ergothioneine – a diet-derived antioxidant with therapeutic potential. FEBS Lett. 2018 Oct;592(20):3357-3366. doi: 10.1002/1873-3468.13123. Epub 2018 Jun 15. PMID: 29851075.
Li N, Wu X, Zhuang W, Xia L, Chen Y, Wu C, Rao Z, Du L, Zhao R, Yi M, Wan Q, Zhou Y. Tomato and lycopene and multiple health outcomes: Umbrella review. Food Chem. 2021 May 1;343:128396. doi: 10.1016/j.foodchem.2020.128396. Epub 2020 Oct 15. PMID: 33131949.
Mattila P, Kumpulainen J. Coenzymes Q9 and Q10: Contents in Foods and Dietary Intake. Journal of Food Composition and Analysis. 2001. Vol 14(4):409-417. https://doi.org/10.1006/jfca.2000.0983
Mazidi M, Katsiki N, George ES, Banach M. Tomato and lycopene consumption is inversely associated with total and cause-specific mortality: a population-based cohort study, on behalf of the International Lipid Expert Panel (ILEP). Br J Nutr. 2020 Dec 28;124(12):1303-1310. doi: 10.1017/S0007114519002150. Epub 2019 Aug 22. PMID: 31434581.
Piironen V, Toivo J, Puupponen-Pimia R, Lamp AM. Plant sterols in vegetables, fruits and berries. Journal of the Science of Food and Agriculture. 2003. Vol 83(4):330-337. doi:10.1002/jsfa.1316
USDA Food Central Database: Tomatoes, green, raw
Watanabe T, Kioka M, Fukushima A, Morimoto M, Sawamura H. Biotin content table of select foods and biotin intake in Japanese. Int J Anal Bio-Sci. 2014. Vol 2(4):109-125.
