Selected nutritional and quality analyses of tomatillos (Physalis ixocarpa)
Copyright policy )Selected nutritional and quality analyses of tomatillos (Physalis ixocarpa)
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.
- New Mexico State University United States
- The University of Texas at El Paso United States
- The University of Texas System United States
Dietary Fiber, Vegetables, Dietary Carbohydrates, Dietary Proteins, Hydrogen-Ion Concentration, Energy Intake, Dietary Fats, Nutritive Value
Dietary Fiber, Vegetables, Dietary Carbohydrates, Dietary Proteins, Hydrogen-Ion Concentration, Energy Intake, Dietary Fats, Nutritive Value
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