United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  11954, Tomatillos, raw
heading Nutrient Unit
Value per 100 g

medium 34 g

cup, chopped or diced 66 g
Proximates Water g 91.63 31.15 60.48
Proximates Energy kcal 32 11 21
Proximates Protein g 0.96 0.33 0.63
Proximates Total lipid (fat) g 1.02 0.35 0.67
Proximates Carbohydrate, by difference g 5.84 1.99 3.85
Proximates Fiber, total dietary g 1.9 0.6 1.3
Proximates Sugars, total g 3.93 1.34 2.59
Minerals Calcium, Ca mg 7 2 5
Minerals Iron, Fe mg 0.62 0.21 0.41
Minerals Magnesium, Mg mg 20 7 13
Minerals Phosphorus, P mg 39 13 26
Minerals Potassium, K mg 268 91 177
Minerals Sodium, Na mg 1 0 1
Minerals Zinc, Zn mg 0.22 0.07 0.15
Vitamins Vitamin C, total ascorbic acid mg 11.7 4.0 7.7
Vitamins Thiamin mg 0.044 0.015 0.029
Vitamins Riboflavin mg 0.035 0.012 0.023
Vitamins Niacin mg 1.850 0.629 1.221
Vitamins Vitamin B-6 mg 0.056 0.019 0.037
Vitamins Folate, DFE µg 7 2 5
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 6 2 4
Vitamins Vitamin A, IU IU 114 39 75
Vitamins Vitamin E (alpha-tocopherol) mg 0.38 0.13 0.25
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 10.1 3.4 6.7
Lipids Fatty acids, total saturated g 0.139 0.047 0.092
Lipids Fatty acids, total monounsaturated g 0.155 0.053 0.102
Lipids Fatty acids, total polyunsaturated g 0.417 0.142 0.275
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0