Myths and truth about ketchup

A little history

According to some sources, ketchup dates back to 1830, when a New England farmer poured crushed tomatoes into a bottle and sold them that way.

Antioxidants from vegetables. The antioxidants found in tomatoes are destroyed when ketchup is made. Both folic acid, which is rich in leafy vegetables, and bioflavonoids are lost at high temperatures. Learn how to preserve antioxidants in vegetables.

This method of storing tomato sauce quickly gained popularity. By 1900, there were already about 100 different ketchup manufacturers in the United States alone.

Thanks to unusual, convenient packaging, ketchup began its journey around the planet. Nowadays it is impossible to imagine burgers, fries, or sausages in a bun without it.

Previously, ketchup was not tomato

They learned about ketchup in Europe in the 17th century, when a magnificent sauce with the sonorous name ke-tsiap, which translated as “eggplant juice”, was brought to England from China, and it was made from anchovies, mushrooms, walnuts, and kidney beans. There were no tomatoes in it. Europeans liked it and, changing as it became popular, began its victorious march around the world.

When purchasing food products, buyers first of all pay attention to their composition. It can tell about the product better than any advertisement. Are you planning to buy Heinz ketchup? The composition can be read on the label. Among the main ingredients there are water, salt, tomato paste, vinegar, sugar and seasonings. In the old days, bloodletting was not the only treatment used. In the 19th century, ketchup was considered a medicine and was sold as tomato tablets. The idea came from Dr. John Cook, chairman of the medical department at Willoughby University in Ohio. He believed that tomatoes could cure diseases such as diarrhea, jaundice, and dyspepsia.

We also have modern factories (for example), which operate according to European standards and monitor the quality of the product, starting from the field where the tomatoes are grown, ending with packaging and storage conditions. Therefore, among Ukrainian products there are many top-level ketchups... even by European standards.

From this material we can conclude that the greatest benefits of ketchup can only be obtained from its high-quality varieties, made only from natural ingredients.

The world's largest ketchup bottle is a rock star. She has her own website, fan club and annual festival.

Water also affects the quality and taste of the product; unfortunately, it is hardly possible to find out about its environmental friendliness; one can only rely on the conscience of the manufacturer.

Its use is very popular. Ketchup acts as a sauce and is ideal for almost any dish. Some gourmets use this product even when eating tomato dishes.

If ketchup is prepared according to all the rules, then it contains most of the red tomatoes and peppers, which contain the pigment lycopene, thanks to which these vegetables are colored red.

Contains lycopene. With the help of lycopene, which is a powerful antioxidant, ketchup prevents the manifestation of cardiovascular diseases, prevents the formation of malignant tumors and removes excess cholesterol from the body. In addition, unlike many vitamins, the amount of this pigment only increases when heated. So, by subjecting the tomatoes to heat treatment for 15 minutes, the amount of lycopene will become one and a half times greater.
Ketchup is a good antidepressant that will quickly cheer you up. Only natural ketchups contain serotonin, known as the hormone of happiness, as well as tyramine, which, when ingested by the body, is converted over time into the hormone of happiness. Therefore, if you are under stress, it will not be superfluous to add a little ketchup to your food to lift your mood.
Rich in vital vitamins and microelements, which are also not destroyed when exposed to heat. The basis of ketchup is B vitamins, vitamins K, P and PP, as well as ascorbic acid, which is no less than in citrus fruits. Natural ketchup also contains a lot of calcium, iron, potassium and phosphorus salts.

Many dishes without ketchup already seem bland and boring to us, and some are simply unthinkable without this rich tomato taste.

In fact, such a low flow rate from the bottle is a good quality. In 1979, the company launched a promotional video featuring two boys waiting for ketchup to drip onto their food. This video was recognized as the best advertisement of the 20th century.

This antioxidant reduces the risk of cancer, heart disease, osteoporosis and even improves sperm quality.

The first recipe for tomato ketchup appeared in 1801 in Sandy Edison's cookbook. Later, in 1812, James Meese published another recipe for tomato sauce, and in 1824, a third recipe was published in the cookbook of the cousin of the third US president, Mary Randolph. John Yarkes began producing ketchup industrially in 1837.

When combined with other sources of salt, ketchup consumption contributes to excess salt consumption.

In the USA in the 19th century, ketchup based on tomato paste enjoyed incredible success. The moisture from the tomato puree was evaporated by vacuum without heating, which allowed the thick tomato paste to be stored at room temperature for a long time. Since the beginning of the 20th century, the preservative benzoate began to be used in the production of ketchup, which made it possible to significantly reduce the cost of production and increase the shelf life.

Is ketchup healthy?

The main argument in favor of ketchup is still its key ingredient – tomatoes.

The healthy berries contain the carotenoid lycopene, which gives tomatoes their bright red hue. This antioxidant reduces the risk of cancer, heart disease, osteoporosis and even improves sperm quality.

Unfortunately, the amount of lycopene in tomatoes processed for ketchup is low. So this myth about the benefits of ketchup remains a myth.

Another argument in favor of ketchup is its low calorie content and the presence of healthy fiber.

Indeed, a tablespoon of ketchup (15 g) contains only about 15 kcal. But most of them come from sugar, of which there are about four grams in this spoon.

But there are almost no proteins, fats and fiber in ketchup prepared using standard technology. As well as vitamins. For comparison, a slice of tomato of the same weight has five times fewer calories.

The benefits and harms of ketchup for women

If salt is not prohibited in a weight loss diet, ketchup with its 20 kcal in 1 tablespoon will become a welcome guest on an often meager table.

Tomatoes are one of the best vegetables for weight loss, as they speed up metabolism, including activating the breakdown of fats in body tissues.

Read: Benefits of blackcurrant jam

But an abundance of ketchup in the diet can result in:

unhealthy increased thirst;
development of joint diseases.

Finishing with the negative and moving on to the benefits of ketchup, it is worth noting that the product:

contains easily digestible iron, which is useful for the production of red blood cells, that is, the restoration of blood reserves after menstruation;
rich in vitamin A, necessary to protect vision from age-related changes and prevent various breast diseases.

Video on the topic:

And other ingredients

We can talk about the relative “tomato value” of ketchup only if the manufacturer did not dilute the tomatoes that were used for its production with a concentrate from other vegetables.

In some cases, unscrupulous manufacturers completely replace vegetables with a cocktail of thickeners, dyes, flavorings and aromas.

Choosing a healthy sauce Despite the wild popularity of ketchup, Russian consumers often prefer mayonnaise. Unfortunately, neither ketchup nor mayonnaise are suitable for a healthy diet. You can read about alternatives - salad dressings and sauces - in the columns of our regular author Eva Punch.

Spices, which are often added to ketchup, are not harmful to health. Of course, if their taste is not enhanced by monosodium glutamate. This food additive is harmless in itself, but it causes addiction to those dishes that are seasoned with it.

Can a child have mayonnaise?

“Homemade” mayonnaise, which consists of egg yolks ground to a homogeneous mass, salt, sugar, lemon juice and olive oil, is not capable of causing much harm to a child’s health, except for the fact that this natural sauce still remains a high-fat product . And therefore, young children (under 3 years old) with an imperfect enzyme system of the gastrointestinal tract and overweight children are not recommended to use even “homemade” mayonnaise. But health problems can begin with regular use of store-bought mayonnaise, which, as a rule, contains many preservatives, flavors and “substitutes.”

Real mayonnaise (in the form in which its composition meets GOST standards) contains from 70 to 84% olive oil; 10-15% yolk; 2-3% sugar (or fructose); 1-1.5% salt; up to 5-6% freshly squeezed lemon juice or acetic acid; small additions of up to 0.5% of various dry ground spices are possible; up to 6% ready-made mustard for making Provencal mayonnaise. This product owes its consistency to precisely this high content of olive oil.

It is not possible to buy mayonnaise that complies with GOST: it is a perishable product and its production is very expensive. To reduce the cost of sauce production, manufacturers are developing their own specifications (technical specifications) that allow using cheaper vegetable oils instead of olive oil and adding only olive oil flavors to the product, along with flavor enhancers. With a decrease in natural ingredients and the percentage of fat content in mayonnaise, the concentration of additives increases, giving mayonnaises a different taste and aroma, making it possible to create a large assortment. Thus, mayonnaise may include:

substances that improve appearance (dyes);
substances that regulate consistency (thickeners, emulsifiers, stabilizers);
substances that regulate taste and aroma (flavors, flavoring additives); substances that increase safety and shelf life (preservatives, antioxidants).

All these substances are allowed to be added to the product according to the specifications. In order to give homogeneity to a cheap mayonnaise emulsion, not fresh yolks are added to it, but egg powder or skim milk powder. Instead of the required freshly squeezed lemon juice, vinegar is added to the product, and not apple vinegar, but table vinegar. Table vinegar is produced artificially - by fermenting alcohols and carbohydrates with the help of acetic acid bacteria. Vinegar, in any form, has an irritating effect on the mucous membrane of the child’s gastrointestinal tract, therefore it is not used in baby food.

To impart long-term stability and protect against separation, stabilizers and thickeners are introduced into the recipes, and the lower the fat content of the mayonnaise (the lighter it is), the more of them are required. For this, gums are used - high-molecular carbohydrates, which are the main component of exudates (juices, effusions) secreted by plants during mechanical damage to the bark or diseases. Gums are thickeners, stabilizers, gelling agents, and encapsulating agents. They are widely used in the production of mayonnaise. The following gums are distinguished: gum arabic, agar-agar; dextrans; alginic acids; guarana; xanthan.

Mayonnaise owes its consistency to the high content of olive oil.

In addition to gelatin and gum, modified (that is, with qualities modified by genetic engineering) starches and flour are often used as thickeners, the effect of which on the human body has not yet been studied.

Gum, preservatives potassium sorbate, sodium benzoate, etc. - prevent the rapid deterioration of mayonnaise, suppressing the development of yeast and mold fungi. The use of these chemicals in food can lead to the development of allergic reactions, not to a certain type of product (immediate type reactions to a certain preservative), but in principle: all “chemical additives” have a negative effect on the child’s immunity, reducing it, and therefore increasing the likelihood of not only viral diseases, but also allergic reactions. The shelf life of mayonnaise directly depends on the concentration of preservatives: the more there are, the longer the product is stored. Consequently, almost all industrial mayonnaise with a shelf life of 90 days contains preservatives.

Myths and truth about ketchup

The editors, together with the Torchin brand, decided to figure out what ketchup is, where it came from, and also debunk the most popular myths about this sauce.

STORY

All the best that we have came to us from China. Chewing gum, markers, clothes and shoes, sunglasses, bags, jewelry, as well as noodles, rice, soy sauce and many other cool things. And ketchup in this case is no exception.

The most interesting thing is that ketchup was not originally made from tomatoes. A sauce called catchup or ketchup was brought to England from Asia in the 17th century. The most popular version says that the word “ketchup” comes from one of the Chinese dialects - koechiap or ke-tsiap. Roughly translated, this word means brine of salted fish or some shellfish.

Ketchup was then prepared from anchovies, walnuts, mushrooms and beans with the addition of spices, garlic, wine and the above-mentioned “brine of salted fish or shellfish.” It was this hellish, at first glance, mixture that became the progenitor of ketchup. Tomatoes, as you already understood, were not part of the ketchup of that time.

The modified ketchup recipe, now widespread, appeared only at the beginning of the 20th century. Industrialists, in particular Henry J. Heinz (the same one who founded the Heinz sauce company in 1869), produced ketchup based on thick tomato paste obtained by vacuum evaporation without heat. The main difference between this mixture and unevaporated tomato juice is that the paste can be stored for a long time at room temperature.

INTERESTING FACTS ABOUT KETCHUP

Fact one. Each person on average eats about three bottles of ketchup per year.

Fact two. The sauce has been used as a stand-alone condiment since the 1900s, when hot dogs, hamburgers and French fries appeared. Before this, ketchup was used in pies, complex sauces and dishes made from fish, meat, poultry and offal.

Fact three. One ketchup fan broke the world record by drinking the contents of an entire bottle of ketchup (120 milliliters, just a second!) in 32.37 seconds.

Fact four. In the cuisines of the world's peoples, instead of traditional tomatoes, carrots, cranberries, mangoes, apples and other vegetables and fruits are used. Filipinos, for example, love ketchup made from bananas.

Fact five. In the 19th century, people believed that using ketchup could get rid of liver and gall bladder diseases. Therefore, in 1835, tomato tablets were sold in pharmacies to treat diarrhea, jaundice and indigestion. This idea came to the mind of the American doctor John Cook Bennett from Ohio. His success inspired others to create “tomato pills” for rheumatism, flu and migraines. However, many of these pills used a regular laxative instead of a tomato base, which in turn caused a huge scandal in late 1840.

Fact six. Most people in the world are familiar with four basic tastes: sweet, sour, bitter and salty. However, do not forget that there is also a fifth taste, traditional for oriental cuisine. The taste called “umami” in ripe tomatoes, fish and canned meat was discovered by the Japanese chemist Ikeda Kikunae. Nowadays, umami is added to foods using soy sauce and monosodium glutamate. The earliest versions of ketchup had only two main flavors - salty and bitter. But modern sauce makers use all five.

Fact seven. Thanks to tomatoes and vinegar, which give it a sour taste, ketchup can be used to clean and polish metal items. For example, with the help of sauce you can restore the former shine to copper utensils, eliminating plaque. To do this, rub the pots or bowls with ketchup and leave them for 10 minutes, and then rinse thoroughly with water.

Fact eight. In 1949, the WE Caldwell Company of Collinsville, Illinois, produced the world's largest ketchup bottle, measuring 58 meters high and 21.4 meters long. The bottle was built from an old water tower: the company, which manufactures equipment for water supply systems and energy systems, was inspired by the proximity of a ketchup bottling factory. This miracle bottle, by the way, has its own fan club and website. And in her honor, local residents hold an annual festival, walking and cycling parades, which play a big role in promoting a healthy lifestyle in the area.

MYTHS ABOUT KETCHUP

Myth No. 1. Ketchup contains harmful ingredients

No. Good, high-quality ketchup consists of fresh tomatoes without skin and seeds, clean water and natural spices - salt, pepper and sugar. In addition, mushrooms, olives, carrots, bell peppers, garlic and aromatic herbs can be added there.

Myth No. 2. Ketchup has a lot of calories

No. 100 grams of ketchup contain only 112 kcal. And if you consider that 20-30 grams of ketchup are usually enough for one dish, then it is hardly possible to find a product with less calories.

Myth No. 3. Ketchup should not be eaten by children or pregnant women.

Not true. There is not a single official document that would confirm this information. Eating natural ketchup (all good in moderation, of course) does not harm pregnant women, provided that they are not allergic to tomatoes. Ketchup itself, if it is made from natural products and according to all legal standards, is not considered harmful either to expectant mothers or their children. The only thing is that doctors do not recommend including ketchup in the diet of children under five years old, since the sauce contains salt, spices and sugar (this is not advisable for young children).

There is not a single official document that would confirm the information that ketchup is not allowed for children and pregnant women.

Myth No. 4. Ketchup is harmful because it contains starch

Not true. Firstly, not all ketchups contain starch (the Torchin brand, for example, changed the ketchup recipe, abandoning starch). Secondly, starch is found in almost all products that are in our daily diet: potatoes, rice, nuts, corn, millet and wheat, peas, beans and others.

Myth No. 5. Ketchup contains E-additives

And this is no longer a myth, but the real truth. But! E-additives, in fact, are the usual labeling of food ingredients: the same turmeric or salt, gelatin or starch that are included in a particular product.

COMPOSITION OF KETCHUP

The original ketchup recipe includes tomatoes, vinegar, sugar and spices - salt, red and black pepper, paprika, garlic and others.

The main indicator of the quality of this sauce is its thickness. Real ketchup should not pour, but “lazyly flow” down the walls of the bottle. To achieve a thick sauce consistency, some manufacturers add starch to it. However, the Torchin brand has updated the recipe and produces ketchup without the use of starch.

“Torchin” was able to apply the new technology thanks to special high-quality and expensive European equipment, which allows the product to undergo special processing and produce ketchup without the use of starch.

The basis for creating the new ketchup was a mixture of three varieties of tomatoes, which were selected in such a way that the result was the perfect balance of taste, texture and aroma. So, one variety helps improve the consistency, the second - color, and the third enhances the necessary sweetish taste.

This tomato trio is complemented by a special mix of spices from different parts of the world. Additives like cloves, nutmeg, curry and bay leaves give the sauce a spicy kick that perfectly complements the sweet and sour flavor of the tomatoes.

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Harm

Low-quality ketchup containing flavorings and dyes can be harmful to health. The use of such a product can lead to negative consequences:

cause the development of an allergic reaction of varying severity;
provoke an exacerbation of diseases of the digestive tract;
cause the development of an inflammatory process in the pancreas, that is, pancreatitis;
Some stabilizers and preservatives contribute to the development of malignant tumors.

The quality and environmental purity of the water used is also important. We have to hope for the honesty of the manufacturers in this matter.

Excessive consumption of ketchup by children with metabolic disorders and overweight can further aggravate the problem.

What is the composition?

This sauce is unique in its simplicity. Ketchup has only three required components: tomato puree, spices (onion, cloves, red and black pepper, cinnamon, mustard, paprika, etc.) and acetic acid or vinegar. And, of course, salt. These components allow ketchup to retain its taste and beneficial properties for a long time. Some manufacturers use whole spices rather than ground ones, others use prepared and artificially processed spices. Ketchup is used not only in cooking, but also as a seasoning for dishes.

Granulated sugar is usually used as a sweetener for ketchup, and sometimes liquid sugar syrup or dextrose is used.

Artificial flavors, stabilizers and preservatives are often used as ingredients, but in ketchups they are present in minute proportions.

There are a great many varieties of ketchup, as well as variations on the theme of seasonings and food additives.

Ketchups with apples, garlic, mushrooms, olives, hot and bell peppers, pickled cucumbers...

The main leader in food additives is hot and red peppers, since there are plenty of fans of spicy things among ketchup lovers. In addition, adding pepper puree to the tomato mass supplements the composition with vitamins A, C, P, K and enriches its color and taste.

At what age can sour cream be given to children?

Sour cream is produced by fermenting normalized pasteurized cream with pure cultures of lactic acid streptococci. Among other lactic acid products, sour cream has a high calorie content - its fat content can be from 10 to 40%. According to the standard, the fat content, acidity, and the mass fraction of dry substances in sour cream with protein fillers are normalized. To reduce the cost of production of the product, its protein composition is restored by introducing whey protein concentrate and buttermilk. This information must be provided on the label.

In baby food, it is better to use sour cream, the fat content of which is no more than 10%.

In baby food, it is better to use sour cream with a natural protein component, 10% fat. The biological value of sour cream is determined by the presence of complete milk protein, containing essential amino acids, easily digestible fats and milk sugars, as well as by the fact that in the process of ripening and ripening, substances are formed that are much better absorbed by the human body, compared to dairy products. Sour cream contains valuable vitamins: A, E, B2, B12, C, PP, as well as calcium, phosphorus and iron, necessary for a growing body. Thanks to lactic acid fermentation, sour cream turns into a probiotic product: the microorganisms it contains help fight putrefactive intestinal flora and help beneficial bacteria grow and multiply. But sour cream, designed for a long shelf life - more than 10 days, loses all its beneficial properties. In addition to pasteurization, preservatives are added to extend shelf life. It is better not to use sour cream with a long shelf life in baby food. Low-fat sour cream (preferably 10%) can be offered to children starting from 1.5 years old as a dressing for soup, salads and sauces.

Useful properties of ketchup

Regardless of where and how the product was made (except for low-grade cheap options), the property of blocking the production of atypical cells, preventing the malignancy of existing tumors or slowing down the development of malignant tumors remains.

Benefits of ketchup for the body:

Reduces the accumulation of “bad” cholesterol and increases the tone of vascular walls, normalizing the functioning of the cardiovascular system.
Replenishes vitamin and mineral reserves.
Helps cope with increased stress, mental and physical.
Improves mood, stops the development of depression.
Stimulates the production of digestive enzymes, accelerates food digestion.
Increases saliva production. The acid-base balance of the oral cavity shifts to the acidic side, the activity of pathogenic fungi and bacteria is inhibited. Caries occurs less frequently.

High-quality ketchup without excessive spice content can be introduced into the diet of children from 1 year of age, pregnant women and women during lactation. The ability to stimulate appetite will help cope with toxicosis in the 1st trimester and gain weight after debilitating illnesses.

Natural ketchup, prepared according to all the rules, and containing the required amount of red tomatoes and red peppers, contains a substance such as the pigment lycopene, which gives these vegetables a red color. This pigment has a clear antitumor effect, and, in addition, reduces the risk of cardiovascular diseases.

An interesting fact is that when heated, the amount of lycopene in tomatoes does not decrease, as usually happens with various vitamins, but increases. And after fifteen minutes of treating tomatoes at high temperature, the concentration of this pigment increases by one and a half times.

The basis of ketchup is tomatoes, which are rich in vitamins P, PP, K, all B vitamins and ascorbic acid, which they contain almost as much as citrus fruits. Salts of potassium, magnesium, calcium, phosphorus and iron, no less important for the human body, are also contained in tomatoes and are not destroyed during primary heat treatment.

In addition, natural high-quality ketchup contains the “hormone of happiness” - serotonin in a ready-made form and tyramine, which, when entering the body, turns into serotonin. So ketchup is also an antidepressant that can heal mental wounds.

In addition, natural high-quality ketchup contains the “hormone of happiness” - serotonin in a ready-made form and tyramine, which, when entering the body, turns into serotonin. So ketchup is also an antidepressant that can heal mental wounds.

Recipes for simple sauces for baby food

Sour cream sauce

1 cup 10% sour cream;
0.5 tbsp. spoons of wheat flour;
10 g butter; salt to taste.

Bring sour cream to a boil. Then, heated sour cream is gradually poured into the white sauté (flour fried in butter) prepared in butter, stirring continuously, avoiding the formation of lumps. After this, add spices (salt); if there are lumps, filter and bring to a boil.

Tomato sauce

Melt half the butter in a frying pan, saute chopped onion and crushed garlic in it. Then add tomato paste, salt, sugar diluted in water (broth). Simmer for 10 minutes, stirring constantly. Grind the flour with the remaining butter, mix with the sauce and simmer for another 2-3 minutes.

Fresh tomato sauce

1 tbsp. spoon of vegetable oil;
2 large onions;
2 cloves of garlic (do not add for children under 3 years old);
fresh tomatoes - 5-6 pcs.;
bay leaf - 1 pc.;
salt, sugar to taste.

Heat vegetable oil in a saucepan. Over medium heat, fry finely chopped onion until golden brown. Add chopped garlic, diced tomatoes, bay leaf, salt and sugar to taste. Bring the mixture to a boil, reduce the temperature, cover with a lid and simmer over low heat for 40 minutes. The finished sauce is filtered, rubbed through a fine sieve and allowed to boil again.

Safety regulations

1. Try to buy ketchup whose shelf life is not calculated in years. This product uses fairly harmless citric or acetic acid as a preservative.

2. The shorter the list of ingredients in ketchup, the more likely you are to purchase “real tomatoes.”

3. Ketchup produced during the summer and fall months is more likely to be made from fresh tomato paste.

4. The further down the list of ingredients sugar is, the less of it is in the finished product.

5. Try making homemade ketchup from tomato paste or tomatoes in your own juice. You will spend time, but you will not pay for extra sugar, vinegar and other additives.

Tomatoes: varieties

The most popular varieties of red tomatoes in Ukraine are Casta (Supernova), Bagheera, Pietra Rossa, Rufus, and Upgrade F1. They are quite juicy and meaty. One of the most popular tomatoes in Ukraine are pink tomatoes from Kalinovka. They have a delicate but distinctive taste and are available all year round. The popular Black Prince variety is distinguished by its dark color and bright, rich taste. At the end of summer, cream tomatoes dominate the markets. Externally, Italian varieties are similar to them: San Marzano, with which Italian pizza is prepared, and Roma. Cherry tomatoes, which have a bright, sweet flavor, are used in confit-style salads and stews. Connoisseurs hunt for Ox's Heart tomatoes during the season, and summer residents respect the De Barao tomato, which comes in red, black, pink and yellow.

Photo: https://www.instagram.com/newcrossgardener

Tomatoes: benefits

Tomatoes are rich in vitamin C, potassium, folate and vitamin K. However, what makes tomatoes most valuable is that they are a major source of the powerful antioxidant lycopene, which reduces the risk of heart disease and cancer.

Nutrients in tomatoes

Vitamin C. An essential nutrient and antioxidant. One medium-sized tomato can provide about 28% of the Daily Dietary Intake (RDI).

Potassium. An essential mineral that is beneficial for controlling blood pressure and preventing heart disease.

Vitamin K1, also known as phylloquinone. Vitamin K is important for blood clotting and bone health.

Vitamin B9 (folate). Important for normal tissue growth and cell functioning, which is especially important for pregnant women.

Lycopene. The red pigment and antioxidant lycopene is the most abundant carotenoid in ripened tomatoes. Its highest concentration is in the skin. Its impact is discussed in more detail below.

Beta carotene. The antioxidant that often gives foods their yellow or orange tint is converted into vitamin A in your body.

Naringenin. This flavonoid, found in the skin of tomatoes, has been found to reduce inflammation and protect against various diseases in a mouse study.

Chlorogenic acid. A powerful antioxidant compound that lowers blood pressure in hypertensive patients.

Lycopene

As a general rule, the redder the tomato, the more lycopene it contains. At the same time, it remains in cooked tomatoes, and due to the evaporation of moisture, the concentration of lycopene in them increases. Therefore, products such as tomato sauce, ketchup, tomato juice, and tomato paste are rich sources of lycopene. For example, 100 g of ketchup contains 10-14 mg of lycopene, while the same weight of fresh tomato (100 g) contains only 1-8 mg. However, do not forget that the calorie content of ketchup is much higher. Our digestive tract can only process small amounts of lycopene—experts recommend 22 mg per day. To do this, it is enough to eat no more than two tablespoons of tomato puree.

Certain foods in your diet can have a profound effect on lycopene absorption. Thus, its absorption, together with a source of fat, increases four times.

A study of middle-aged men linked low blood levels of lycopene and beta-carotene to an increased risk of heart attacks and strokes. Thus, the benefit of lycopene is that it helps prevent heart disease. Eating tomatoes also reduces bad cholesterol, increases the elasticity of artery walls, and has also been shown to be effective in preventing prostate, lung, stomach and breast cancer.

Tomato and skin health

Tomato-based foods rich in lycopene and other plant compounds may protect against sunburn. According to the study, people who took 40g of tomato paste (equivalent to 16mg of lycopene) with olive oil every day for 10 weeks experienced 40% fewer sunburns.

The benefits of ketchup

People rarely talk about the benefits of ketchup. And, despite this, natural ketchup contains some enzymes that have a positive effect on human health. Here are some beneficial properties of this sauce:

the presence of serotonin - the “happiness hormone”. We can say that ketchup is a natural antidepressant.
the presence of lycopene - this enzyme reduces the risk of tumors and heart disease
a large amount of vitamins (ascorbic acid, B vitamins and some others)
the presence of iron, potassium, and phosphorus salts in ketchup

Thus, to say that ketchup is absolutely harmful to humans is baseless. Although, it should be borne in mind that only natural ketchup contains the above elements.