Ketchup - red sauce, which is made from tomato paste and various spices. In many countries, it is the worlds  Ketchup - red sauce
   versatile sauce, and use it with a wide range of food - pasta, burgers, meat, pizza and other.

History ketchup

In the late 17th century, English ships docked at the Chinese port of Canton, waiting for loading goods visited the local tavern. Among other dishes served in their spicy fish sauce ketsap. We prepare it from anchovies and brine, chopped beans, mushrooms and nuts. Sailors returning home, tried in vain to find a similar delicacy in British schools. However, when there is demand, there will always be an offer, so the British began to prepare the sauce cooks, similar in taste to ketsap. Prepare it anchovies, beans, mushrooms and walnuts mixed with wine and garlic. Later, instead of anchovies in the sauce began to add tomatoes.

The first recipe for tomato ketchup appeared in 1801 in a cookbook Sandy Edison. Later, in 1812, James Mizom published another recipe tomato sauce, and in 1824 the third recipe cookbook printed in a third cousin of US President, Mary Randolph. Industrial way began to produce ketchup John Yarkes in 1837.

In the United States in the 19th century on the basis of ketchup tomato paste enjoyed incredible success. Moisture from tomato paste is vacuum evaporated without heating, allowing thick tomato paste stored for a long time at room temperature. Since the beginning of the 20th century in the production of ketchup started to use a preservative benzoate, which will significantly reduce the cost of production and increase the duration of the storage. In 1900 in America, this popular sauce is produced in more than 100 companies.

In addition to the commercial product, ketchup quite easy to make at home, using ripe fruit of tomatoes and various spices (nutmeg, mustard seed, cinnamon, allspice, cloves, ginger, etc.).

To date, in many classic eateries thanks to low calorie ketchup is very popular. Also, in most families, this product is an essential feature on the table, along with mustard.

Types of ketchup

In cooking, there are several types of ketchup:

  • Tomato;
  • Shashlyk;
  • Spicy;
  • Acute (Chile);
  • For the national cuisine.

All of these species can be assigned to one of four categories which are dependent on the technology and production process. So, ketchup category "Extra" are considered the highest quality and are made from only the freshest varieties of tomatoes or tomato paste with the use of natural supplements. It is followed by ketchup higher, first and second categories, the production of which may be a small proportion of the thickeners, stabilizers and dyes.

The composition and caloric content of ketchup

Currently,  Ketchup bottles
 day composition ketchup already for anybody not a secret - tomatoes combined with spices and vinegar - that should read the packaging quality of tomato sauce. It is also allowed to add sugar, salt, garlic and other natural products that can not harm health.

Approximately 70% ketchup consists of water, and 25% - from carbohydrates. Is present therein a minor amount of fats and proteins, vitamins PP, K, E, B9, C, B6, B1, B2, B5, A, beta-carotene; minerals, fluorine, selenium, manganese, copper, zinc, potassium, calcium, magnesium and sodium.

Caloric ketchup low and is about 100 kcal per 100g of product.

Benefits and harms of ketchup

Although the benefits of ketchup rarely says some scientists believe it is very useful product for some diseases. Use ketchup is to prevent some forms of cancer and reducing the risk of cardiovascular diseases. This is due to the high content of lycopene (in red contained vegetables, including tomatoes and).

In addition, it is believed that ketchup is useful for emotional balance due to the presence of man in it, "happiness hormone" - serotonin (also thanks to tomatoes).

Damage ketchup, is primarily in its excessive use, and in the acquisition of low-quality product. For example, harm ketchup can be detected in such unpleasant consequences, as the development of allergic reactions, exacerbation of diseases of the gastrointestinal tract, as well as inflammation of the pancreas.