title: Selected nutritional and quality analyses of tomatillos (Physalis ixocarpa).
abstract: 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.
authors.affiliation: Department of Home Economics, New Mexico State University, Las Cruces 88003, USA.
authors.forename: M A
authors.initials: MA
authors.lastname: Bock
authors.forename: J
authors.initials: J
authors.lastname: Sanchez-Pilcher
authors.forename: L J
authors.initials: LJ
authors.lastname: McKee
authors.forename: M
authors.initials: M
authors.lastname: Ortiz
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002149:Energy Intake; D006863:Hydrogen-Ion Concentration; D009753:Nutritive Value; D014675:Vegetables / Q000737:chemistry
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins