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Tomato Ketchup – Quality and Ingredients
Lena Bauer
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Diets Premium Expert • 25.09.2026
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Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| Diets Premium Expert Lena Bauer | min read 3 min | Scientifically reviewed by a clinical dietitian 25.09.2026 |
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Key Takeaways
Its origin traces back to China, where it was employed as a sauce for fish in the past. By the end of the 17th century, the recipe had arrived in England, and in 1867 it was reprocessed in the United States in line with the taste preferences of Henry John Heinz, the founder of one of the popular ketchup companies.
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Ketchup: Nutritional Profile and Health-Related Attributes of a Tomato-Based Condiment
Ketchup serves as a widely utilized condiment accompanying dishes such as pizza, baked casseroles, French fries, and as a flavorful enhancement for multicolored, vegetable-based sandwiches. Given that premium-quality versions of this product are primarily composed of tomatoes or their concentrated extract, it is categorized among low-calorie food items. The energy content of 100 grams of this seasoning ranges from approximately 90 to 120 kilocalories, with the predominant source of energy derived from readily digestible simple carbohydrates, typically amounting to between 20 and 25 grams. A key advantage of high-quality ketchup lies in its substantial lycopene content—a bioactive compound renowned for its antioxidant properties, which plays a protective role in safeguarding cellular structures and reducing the risk of carcinogenic developments. It is noteworthy that processed tomato-based products, including ketchup, pastes, juices, and sauces, exhibit higher lycopene concentrations compared to fresh tomatoes. Explore further details regarding the characteristics and applications of this popular culinary accompaniment!
Ketchup is the composition
The classical version of ketchup should not contain preservatives (sodium benzoate) and colours which were incompatible with the Regulation of the Ministry of Agriculture on the prohibition of the use of colours in the production of foodstuffs, forcing the pasteurisation process to maintain the product and prolong its shelf life. Additionally, the composition should be characterised by the minimum and preferably the absence of colouring substances (e.g. modified colouring matter, xanthane rubber) in its composition, which was contrary to the regulation of the Food Regulatory Authority, but which also requires the preservation of the product.
Lena Bauer
✓Diets Premium Expert
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