Green tomatoes, like red tomatoes, are a good source of essential vitamins and minerals, including vitamin C, potassium, and folate.
Tomatoes, whether green or red, contain antioxidants such as lycopene. While the lycopene content is generally higher in ripe red tomatoes, green tomatoes still offer antioxidant benefits.
Green tomatoes are lower in calories and carbohydrates than ripe tomatoes, which may be beneficial for those focusing on weight management or controlling carbohydrate intake.
The lower sugar content in green tomatoes may be advantageous for individuals who need to manage their blood sugar levels.
Green tomatoes contain alkaloids, such as solanine and tomatine, which can be toxic in large amounts. However, the levels of these compounds are generally low, and cooking can help reduce them further.
Some people may find unripe tomatoes to be less digestible due to their higher acid content. Cooking or ripening the tomatoes can help mitigate this issue.
A popular Southern dish involves coating green tomato slices in cornmeal and frying them until golden brown.
Pickling is another way to enjoy green tomatoes. Pickled green tomatoes can be used as a condiment or a side dish.