Ketchup – one of the most popular sauces in Russia and in the world. There are many myths associated with this. There is a view that in the “right” ketchup there should be no vegetables other than tomatoes. Some believe that Russian ketchup is inferior in quality to imported ones. Many are convinced that ketchup contains many dyes, additives and preservatives. We know that in true myths about ketchup, which is an illusion. Let’s find out if there is any benefit from ketchup and how harmful it is. Determine how to choose the best Delicious and high quality ketchup.
Truths and misconceptions about ketchup myths
The “right” ketchup is made only from tomatoes, there are no other vegetables in it
In many countries ketchup a sauce is considered to consist only of tomato paste, spices, salt, sugar and water. Ketchup ketchup, which is popular in Russia with the addition of onions, garlic, red pepper and other vegetables, is referred to as “tomato sauces”. Russian GOST 32063-2013 allows you to add vegetables and fruits, mushrooms, nuts and vegetable oil to ketchup.
Russian ketchups are worse in quality than imported ones
Research conducted in 2018 ketchup One of the leading international manufacturers of sauces has shown that ketchup made in Russia and Great Britain under the same brand does not differ in its consumer properties. The British ketchup was slightly less salty and had a little more tomato paste, but did not affect the taste.
Ketchup contains many dyes, additives and preservatives.
GOST applies in Russia separates ketchup in four categories. Ketchup “extra” is made only from natural raw materials, manufacturers can add safe food colors, thickeners, flavor enhancers and preservatives to ketchup of the highest, first and second category. The packaging of the ketchup must contain information about all the additives used.
Quality ketchup can without preservativesif sterilized. This technology is more expensive, so benzoic and sorbic acids are added to the cheap ketchup brands.
Sometimes in the production of ketchup, sugar is replaced by cheap. sweetenerssuch as sucralose. If the manufacturer writes it on the packaging, then this is not considered a violation, but ketchup with real sugar is considered to be of better quality.
Some cheap ketchup brands add starch. Helps achieve the desired ketchup density. The starch must be additionally colored and flavors added. Thickeners, food colors and fragrances are allowed by Russian rules, but are not needed in good ketchup.
How useful is ketchup?
Ketchup difficult to attribute to healthy eating. This sauce is rich in salt and sugar. The nutritional value Ketchup can vary greatly depending on the recipe. A USDA 2017-2018 study found that 100 grams of regular ketchup contains about 101 kcal, 27.4 grams of carbohydrates, 0.3 grams of dietary fiber, 1.04 grams of protein and about 0.1 grams of fat. Which trace elements contain 100 g of ketchup:
- 15 mg of calcium?
- 0.35 mg of iron;
- 13 mg magnesium;
- 26 mg of phosphorus;
- 281 mg potassium;
- 907 mg sodium?
- 0.17 mg zinc;
- 0.085 mg of copper;
- 0.7 mcg selenium.
The ketchup has vitamins, which fall into the sauce from the raw material – tomatoes. With the exception of vitamin C, there are usually a few of these in ketchup. 100 g of ketchup contains on average:
- 26 micrograms of vitamin A in retinol equivalent.
- 0.011 mg vitamin B1;
- 0.166 mg vitamin B2;
- 1.43 mg vitamin B3 (PP);
- 0.158 mg vitamin B6;
- 9 micrograms of vitamin B9.
- 4.1 mg of vitamin C;
- 1.46 mg vitamin E?
- 3 micrograms of vitamin K.
Ketchup contains a lot lycopene – about 12.1 mg per 100 g. Gives the tomatoes and the ketchup from them a red color. It is an antioxidant that helps in prevention of cardiovascular diseases. In the recommendations for the level of consumption of biologically active substances signed by the chief health doctor of the Russian Federation, it is recommended to include in the diet from 5 to 10 mg of lycopene per day.
Some scientists believe that lycopene in ketchup may contribute to reducing the risk of cancer. A Korean study found that regular consumption of tomatoes and ketchup may be associated with a lower risk of stomach cancer.
A group of Brazilian scientists believe it is contained in ketchup and other tomato sauces, lycopene is more effective than a substance derived from raw tomatoes in suppressing the activity of cancer cells. They did not study the effect of ketchup consumption on cancer, but only studied the effectiveness of the substance taken from it.
Why is ketchup bad?
Ketchup contains too much sodium – 0.9 g per 100 g, and sometimes even more. This small element in moderation is essential for the body, but its excess contributes increase in blood pressure and raises risk of heart disease and stroke. The World Health Organization (WHO) recommends that adults eat no more than 2 grams of sodium a day, or about 5 grams of table salt. Most people on Earth now get too much sodium from food, say WHO experts.
Ketchup contains lot Sahara. Russian experts recommend consuming about 50 g of sugar with food and not more than 75 g per day. In 100 grams of ketchup there are about 20 grams of sugar and there may be more. WHO experts link excessive free sugars in food to risk overweight and obesityas dental diseases.
Ketchup can cause food allergy. It is not necessarily associated with a negative reaction of the body to tomatoes – ketchup can contain various allergic ingredients.
Ketchup, like other tomato products, contains malic and ascorbic acid. He can call Irritable Bowel Syndrome and sour belching with gastroesophageal reflux.
Ketchup and other tomato sauces prohibited in people with diseases of the gastrointestinal tract. Doctors advise them to completely abandon spicy and acidic foods and ketchup belongs to both categories at the same time.
Ketchup should not be consumed by people who are suffering US DISEASES. It is especially harmful for patients who have to follow a low sodium diet.
Russia has banned the use of ketchup since 2019 child nutrition. Other spicy sauces have also been banned.
How to choose high quality and delicious ketchup?
Ketchup is large but still limited lifetime. In Russia, sterile ketchup can be stored for up to two years in glass containers or up to one year if packaged in metal or polymer packaging. Ketchup with preservatives in polymer packaging is stored for six months and in glass or metal containers – up to one year.
When choosing a ketchup, experts advise you to pay attention to certain features.
- The best ketchup is made during the ripening period of the tomato – summer or early autumn.
- Ketchup must be stored air temperature not higher than 25 ° C. You can not freeze ketchup.
- In ketchup may be added preservatives, sugar substitutes, dyes and thickeners, but in high quality ketchup No need.
- Have good ketchup uniform coherence and red or slightly brown.
- Ketchup may contain tomato particles, other vegetables, herbs and spices. tomato seeds not allowed.
- Ketchup should not be air bubbles. Indicate fermentation due to violations of production technology.
Ketchup – a popular but not very healthy sauce. Contraindicated in people suffering from diseases of the gastrointestinal tract and liver, cardiovascular system, as well as in children. Eat wisely and be healthy!