A comparative study was carried out to investigate the changes of nutritional value, sugar content and antioxidant marker of unripe and ripe tomato in Bangladesh. The study was showed that moister content and protein content of ripe tomato significantly (p<0.05). higher compare to unripe tomato. On other hand, fat content and ash content of unripe tomato significantly (p<0.05). higher compare to ripe tomato. The highest amount (46.62mg/100g) of calcium was found in ripe tomato. Unripe tomato was contained the highest values (36.74mg/100g) and (1.86 mg/100g) of phosphorus and iron respectively. The highest amount (3.4 ±0.07%), (1.72 ± 0.02%) and (1.59 ±0.08%) of total sugar, reducing sugar and non-reducing sugar were found in unripe tomato compare to ripe tomato. The study was observed that ripe tomato contained highest values (27.5± 0.01 mg GAE/100g), (26.51 ±0.03 mg/ml) and (4.83 ±0.01 mg QUER/g) of total phenol. DPPH scavenging activity and total flavonoid respectively compare to unripe tomato. The study revealed that unripe tomato is not health beneficial to diabetic subject’s due to high amount of sugar level compare to ripe tomato. On the other hand, ripe tomato is an excellent source of antioxidant that improve immune system of the human. The study was found that ripe tomato is the best for human consumption compare to unripe tomato.