Ketchup is a table sauce. Traditionally, recipes featured ketchups made from egg whites, mushrooms, oysters, mussels, walnuts, or other foods, but in modern times the unmodified term usually refers to tomato ketchup. Tomato sauce is the more common term in the UK, Australia, New Zealand, and India, and is almost exclusively used in South Africa.
Ketchup is a sweet and tangy sauce, typically made from tomatoes, sweetener, vinegar, and assorted seasonings and spices. Seasonings vary by recipe, but commonly include onions, allspice, coriander, cloves, cumin, garlic, mustard and sometimes celery, cinnamon or ginger.
The market leader in United States (82% market share) and United Kingdom (60%) is Heinz.
Tomato ketchup is often used as a condiment to various dishes that are usually served hot: French fries, hamburgers, hot sandwiches, hot dogs, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or an ingredient in, other sauces and dressings, and it is also used as an additive flavoring for snacks like potato chips.
USDA Ketchup Grades
| Grade |
Specific Gravity |
Total Solids |
| Fancy |
1.15 |
33% |
| Extra Standard |
1.13 |
29% |
| Standard |
1.11 |
25% |
Nutrient
(per 100 g) |
Ketchup |
Low sodium
Ketchup |
Tomatoes,
year-round |
USDA commodity
salsa |
| Energy |
100 kcal
419 kJ |
104 kcal
435 kJ |
18 kcal
75 kJ |
36 kcal
150 kJ |
| Water |
68.33 g
|
66.58 g |
94.50 g |
89.70 g |
| Protein |
1.74 g |
1.52 g |
0.88 g |
1.50 g |
| Fats |
0.49 g |
0.36 g |
0.20 g |
0.20 g |
| Carbohydrates |
25.78 g |
27.28 g |
3.92 g |
7.00 g |
| Sodium |
1110 mg
|
20Â mg |
5Â mg |
430Â mg |
| Vitamin C |
15.1Â mg |
15.1Â mg |
12.7Â mg |
4Â mg |
| Lycopene |
17.0Â mg |
19.0Â mg |
2.6Â mg |
n/a |
...
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