> When I've eaten raw tomatoes, I've sometimes noticed a taste similar or
> equal to the taste of sodium chloride. A couple of days ago I bought a bag
> of sun-dried greek tomates from a local health food store because I was
> curious of how they taste. I ate some of them and each of them tasted as
if
> it had been heavily saltet, but according to the information on the
package
> that was not the case. According to the USDA Database there's 5 mg sodium
> per 100 g fresh tomatoes and about 2 g per 100 g in sun-dried. Looks like
> the salty taste has come from sodium chloride or some other sodium salt,
or
> a combination. But I'm not sure. Maybe some of you can confirm this.

i can confirm the experience of salty taste in tomatoes especially the ones
grown in rock powder.
jean-claude