Green, unripe tomatoes

[not2late]

I've checked the USDA website and they do have "green tomato" listed, but I'm not sure if they're talking about the unripe, green tomato or the heirloom variety of tomatoes that remain green in color when ripe.

I'm thinking the values are for an unripe tomato (for 1 cup, total carbs 9, fiber 2, for a net of 7). But I want a second opinion. What do you think?

http://www.nal.usda.gov/fnic/foodcomp/search/

(My tomato plants are exceeding all expectations this year)

[JoanOH]

I don't have an answer for you, Megs... but I am interested in how you plan on fixing your green tomatoes. Like you, I've got a bumper crop this year. I'd normally make some fried green tomatoes but can't imagine using pork rinds for the breading... Let me know how you fix them, please!

As for the carb count, I have to assume they would be lower than red tomatoes because the natural sugar hasn't developed yet -- that's why they're so much tangier than the red. Fitday shows green tomato at 7, red tomato at 6.... hmmm...that doesn't make sense to me, but... (shrug) To be honest, if I was counting them, I'd give them 5 carbs just for the lack of natural sugar difference.

Joan J

[not2late]

I might experiment with the fried green kind by coating them in whey protein or a combo of ground nuts and whey.

But a few years ago, I read a recipe in a newspaper for a savory green tomato cobbler: green tomatoes, onions, garlic, salt, pepper, thyme with a crust of pastry: throw it in the oven and bake until pastry is cooked and the filling is hot. I was planning to low carb it by making the crust a combo of whey protein, ground nuts and maybe some cheese to help it stick together.

Last year, I made a refrigerator pickle from thinly sliced green tomatoes, vinegar, salt, pepper, thinly sliced garlic. It wasn't bad.

I also found a trove of green tomato recipes here:

http://www.sweetbabymedia.com/recipes/special/greentomato.shtml

[2big4mysize]

just because it doesn't taste sweet doesn't mean it has less carbs. the natural complex carbohydrates in then are measured along with the natural sugar to get the total carbohydrates of a food so we can't just assume it is lower cause it tastes less sweet. For example when you toast bread some of the molecular bonds are broken and you get a sweeter taste but it still has all the carbs in it as when you but it in the toaster.

I love green tomatoe pie. I saw a tomato brown betty at church Wed and am trying to figure out how to low carb it. I love green tomato chilli too.
I fried them last yr in crushed pokrinds and in a grated parmesan cheese crust. I likes the cheese ones better.

[not2late]

So 2big, how should I count those greenies?

[jsbevans]

:icondance
As far as a good way to make fried green tomatoes, the best way I have found is to slice them as normal, dip them in egg, then use "MiniCarb" brand "Zero-Carb Baking Mix" instead of flour. Then salt & pepper to taste. They come out tasting pretty good. Of course they aren't like normal, but as close as I've found. And the good thing I've found about this baking mix is that there is no extra carbs to add with anything you use it on. I've made pretty good biscuits with it as well.

[jsbevans]

:icondance

I found that if it is a small to medium size green tomato it is 4 g. If its a large to exlarge tomato its aprox. 7 g. of carbs. Hope this helps anyone who need the info.

[2big4mysize]

How is this Megs from the UDSA they are for the same amount of tomoto
it is standard 100g large and medium surprise green tomatoes have more carbs for thre same weight of tomato must be more water in the red ones.


red 100 grams 182g 123g
Carbohydrate, by difference g 3.92 7.13 4.82
green
Carbohydrate, by difference g 5.10 9.28 6.27