Tomato Ketchup Nutrition Benefits and Facts

Nutritional summary

Tomato ketchup is a primary dietary source of lycopene (a carotenoid antioxidant), which is more bioavailable in processed tomato products than in raw tomatoes .
Intense heat and the addition of fats during the processing of tomato sauces and ketchups restructure lycopene molecules, which appears to ease their transport into the bloodstream and body tissues .
Regular consumption of tomato products, including ketchup, is associated with a reduced risk of cardiovascular disease, potentially by regulating lipid profiles and inflammatory biomarkers related to atherosclerosis (the buildup of fats in artery walls) .
While ketchup contributes beneficial antioxidants, it also adds to total sodium intake; for example, increasing tomato product consumption in a diet can significantly raise daily sodium levels depending on the preparation .

Interesting fact

Early versions of ketchup in the 17th century were fermented fish sauces from Southeast Asia, and it wasn't until the early 19th century that tomatoes became the primary ingredient in the West.

Standout nutrients

EPIC

SOURCE

Lycopene

SUPER

SOURCE

Sodium

SUPER

SOURCE

Chloride

ACE

SOURCE

Thiamin (Vitamin B1)

113

kcal per 100g

Protein1.79g

Fat0.81g

Carbs2.36g

Fiber1.35g

Sugar22.8g

Fat breakdown

Polyunsat0.48g

Monounsat0.14g

Saturated0.19g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy Free

Sustainability

Lighter footprint

Tomato production has relatively low emissions, though processing and packaging add to the footprint.

Confidencemedium

Storage

Refrigerate After Opening

6–12 months

Maintains flavor and color better when chilled

Room Temperature

1–3 months

Safe due to high acidity and sugar, but quality may degrade

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

1 contributing source food

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Tomato-Based Food Products Are Related to Clinically Modest ...

[7]pmc.ncbi.nlm.nih.gov

Tomato Sauce Enriched with Olive Oil Exerts Greater Effects on Cardiovascular Disease Risk Factors than Raw Tomato and Tomato Sauce: A Randomized Trial - PMC

[9]pmc.ncbi.nlm.nih.gov

You Are What You Eat: Functional Foods’ Role in Improving Health | USDA

[10]www.usda.govusda.gov

Impact on energy, sodium and dietary fibre intakes of vegetables ...

[11]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

26.9

Version

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