Calories in Lychee Tomato: Nutritional facts for Lychee Tomato Types

One hundred grams (3.5 oz) of the edible portion of raw lychee tomatoes contains 50 calories.

One kilogram (1,000 g) of the edible portion of raw lychee tomatoes provides 500 calories.

One single large whole lychee tomato weighing 4 g (0.14 oz) contains 2 calories. One medium whole fruit weighing 3 g (0.1 oz) contains 1.5 calories. One small whole fruit weighing 2 g (0.07 oz) contains 1 calorie.

Lychee tomatoes provide some health benefits like reduced systemic inflammation and strong antioxidant protection due to their unique solanaceous phytochemicals and Vitamin C content. This fruit is a unique garden novelty prized by heirloom seed collectors. A list of the health benefits of lychee tomato are shown below.

• Neutralizes Free Radicals: The fruit contains phenolic compounds that protect cells from oxidative stress. A study by Chauhan et al. (2011), "Phytochemical and pharmacological profile of Solanum sisymbriifolium," demonstrated the robust free radical scavenging ability of the plant's extracts.
• Lowers Blood Pressure: Potassium within the fruit dilates blood vessels, easing cardiovascular strain. Research by Ibarrola et al. (2000), "Hypotensive effect of crude root extract of Solanum sisymbriifolium," highlights the cardiovascular benefits of the specific phytochemicals found across the plant's anatomy.
• Combats Bacterial Infections: Specific alkaloids in the plant possess antimicrobial traits. A study by Ferro et al. (2005), "In vitro antibacterial activity of Solanum sisymbriifolium," confirms the plant's efficacy against various bacterial strains.
• Supports Digestive Health: The dietary fiber found in the seeds and skin prevents constipation and feeds beneficial gut bacteria.
• Boosts Immune Function: High Vitamin C levels stimulate the production and efficacy of white blood cells.
• Enhances Skin Elasticity: Vitamin C is vital for collagen synthesis, preventing premature skin degradation.

Lychee tomato has been known to cause some unwanted effects like physical skin injuries and gastrointestinal toxicity due to its fiercely thorny husks and nightshade alkaloids. A list of the downsides of lychee tomato are shown below.

• Causes Severe Puncture Wounds: The entire plant, including the husk surrounding the berry, is covered in sharp, glass-like thorns that easily puncture the skin during harvest.
• Risk of Alkaloid Toxicity: Eating unripe green berries exposes the body to solanine and solasodine, causing stomach cramps, nausea, and vomiting.
• Promotes Oral Irritation: The tiny seeds inside the fruit can become lodged in dental crevices, causing gum irritation.

Yes, lychee tomatoes are good for you because they deliver 17% of the DV for Vitamin C and 9% of the DV for dietary fiber in a 100 g (3.5 oz) serving. Healthy individuals should consume 75 g (1/2 cup) of perfectly ripe, husked fresh berries daily to gain the best antioxidant and digestive benefits. A study by Chauhan et al. (2011), "Phytochemical and pharmacological profile of Solanum sisymbriifolium," confirms that the ripe fruit provides significant protective phytochemicals. They are a low-calorie, nutrient-dense snack when handled properly.

The calories in lychee tomatoes change exclusively based on moisture content, as there are no distinct commercial cultivars bred for higher sugar. The fresh garden-grown or wild-foraged berry contains 50 calories per 100 g (3.5 oz). If the fruit undergoes dehydration to become dried lychee tomatoes, the energy skyrockets to 226 calories per 100 g (3.5 oz) because the evaporation of water leaves behind heavily concentrated fructose and glucose.

There are no existing desserts with lychee tomato on the permanent or seasonal menus of restaurants.

There are no known main dishes with lychee tomato on the menus of mainstream or local restaurant chains. The fruit is exclusively grown by home gardeners or used as a trap crop for nematodes in potato fields, completely excluding it from commercial restaurant supply chains.

There are no traditional or modern restaurant cuisines that prefer lychee tomato. Historically, indigenous populations in South America consumed the wild berries, but today it is entirely absent from commercial gastronomy. 

The origin of the lychee tomato (Solanum sisymbriifolium) is South America, specifically the regions encompassing Brazil, Paraguay, Uruguay, Argentina, and Colombia. Indigenous tribes foraged the sweet-tart red berries long before European colonization. In the modern agricultural era, the plant was introduced to Europe and North America not as a food crop, but as an ornamental curiosity and a highly effective botanical "trap crop" used to eradicate the potato cyst nematode from infested agricultural soils.

There are no existing restaurant dishes featuring lychee tomatoes. Because the plant's extreme thorniness makes commercial harvest completely unviable and dangerous for kitchen staff to process, it is not used in commercial restaurant settings.