If you unscrew the lid of a ketchup bottle, the tempting smell of tomatoes and vinegar quickly rises in your nose. But beware - in the red sauce are not only tomatoes, but also a lot of sugar, flavor enhancers and often also flavors, thickeners and preservatives. Therefore, the question is whether ketchup is unhealthy or healthy.
Is ketchup healthy?
Ketchup consists of only about 70 percent tomatoes, which means ketchup not only contains a lot of tomatoes and thus the healthy dye lycopene, but also a high amount of sugar. For this reason, a good ketchup should have a low sugar content as possible, as too much sugar damages and thickens the teeth.
Depending on the variety, up to 45 pieces of sugar can be hidden in a single bottle of ketchup. This puts about 110 calories in 100 grams of ketchup - a lot for a sauce. However, ketchup is not the only problem: the major concerns are foods that are eaten together with ketchup and taste better with the flavor enhancers: fries, currywurst, hamburgers and hot dogs.
Tomato as part of ketchup
In addition to sugar and flavorings, ketchup also contains healthy vegetables. According to regulations, it must contain at least 25 percent tomato paste. However, this only applies to tomato ketchup. For other variants such as curry or spiced ketchup, manufacturers have a free hand.
Fruity tomatoes are not only versatile - they also taste delicious. Tomatoes have a high water content, which means low calories and in addition many vitamins and minerals. Who eats daily tomato products, does his health something good.
Responsible is primarily the red dye lycopene, which, like the more famous beta carotene, belongs to the group of carotenoids; he also gives the tomatoes the intense red color. Lycopene develops pronounced antioxidant and cell-protecting properties in the human organism. Lycopene strengthens the immune system, serves to increase the body's defense and also prevents eg cardiovascular or cancerous diseases.
Tomato paste and canned tomatoes made from ripe tomatoes often contain significantly more lycopene than fresh tomatoes. The reason: The lycopene is released by the cooking and can be better absorbed by the body.
Origin and history of ketchup
According to the lexicon ketchup - which is called ketchup recently - is a spicy tomato sauce for seasoning, with Malaysian-English origin. In China, a dark, sweetened soy sauce called "ketsiap" was sold to fish and poultry around 1690. Traded by European and American traders in the 18th and 19th centuries, our ketchup is no match for it today,
Only when the tomato became native to North America, the ketchup that we all know today emerged: tomatoes, which are refined with spices. Ketchup spread from the United States to England throughout Europe and has been available in Germany since the 1950s. The composition of the red sauce, which all children and many adults love - after all, the Germans consume more than three bottles of spicy sauce per year - is subject to strict guidelines. Today, there are countless varieties of ketchup, from spicy to spicy to sweet varieties, everything is available.
Remove ketchup stains
Ketchup only makes itself unpopular when it graces clothes or tablecloths as an ugly red spot. Ketchup stains are best removed when they are still fresh. Then simply rinse under running water with a little gall soap, if necessary, rub in with vinegar.
Dried Ketchupflecken are a lot more stubborn and can usually only be treated with glycerine or special stain remover.
Make recipe for ketchup yourself
Ghosts are different on ketchup: ketchup is part of the fast-food kitchen that many people reject for health reasons. For example, some banish him from their kitchen while he is a "must" for the others. The truth is - as always - in the middle. Because the ripe, aromatic tomatoes can be made with refined spices to make a small delicacy. The basic recipe for today's ketchup is originally based on tomatoes, sugar, vinegar, salt, allspice and cloves. Frequently, onions, garlic, celery and other spices were also used. Here is a ketchup recipe:
- Wash one kilogram of ripe tomatoes and cut into pieces.
- Put in a saucepan together with 80 ml of white wine vinegar, a peeled onion, 2-3 cloves of garlic, 40 g of sugar, 2 cloves, nutmeg, pepper and salt and simmer for one hour.
- Then pass the mass through a sieve. Put it back in the pot and bring it to a boil again.
- Immediately pour into well-cooked glasses with screw cap or glass bottles and seal well. Homemade ketchup is not as durable as industrially produced, so it should be kept cool and consumed quickly.