Tomatillo is a distinctive vegetable crop that is uncommon in some regions. It belongs to the Solanaceae family, the same family as tomatoes, potatoes, and peppers. Botanical Description Tomatillo is an annual herbaceous plant, similar in general growth to the tomato plant, although its fruits are smaller. Its spherical fruits can be green or purple and are surrounded by a thin, papery husk resembling a lantern, formed by the enlargement of the calyx. When ripe, the fruit fills the husk, which may partially tear. Nutritional Value Tomatillo contains important nutrients, including: Vitamins: C, A, K Minerals: Potassium, magnesium, phosphorus Dietary fiber Antioxidants It is also characterized by low calorie content compared to tomatoes. Health Benefits Enhances the immune system Supports digestion Helps regulate blood pressure Promotes heart health Protects cells from oxidative stress Cultivation and Environmental Conditions Tomatillo thrives in temperate and warm regions and requires: Fertile, well-drained soil Full sun exposure Regular watering Cross-pollination, so it is recommended to plant more than one plant to ensure fruit set Fruits mature approximately 70–90 days after planting. Uses Tomatillo is widely used in cooking, especially in Mexican cuisine, where it is used for: Preparing green sauces (Salsa Verde) Cooking with meats and poultry Soups and stews It has a mildly tangy flavor that is distinct from regular tomatoes. Conclusion Tomatillo is an important nutritional plant, combining good nutritional value, distinctive taste, and versatile uses, making it a valuable and diverse addition to both agricultural crops and the diet.
  الهدف الرابع : التعليم الجيد