Super source
Carbohydrate
24.5 g · 9% DV target
A ubiquitous, glossy condiment characterized by its sweet-and-tangy profile, tomato ketchup serves as a concentrated source of heat-stable antioxidants within a smooth, shelf-stable emulsion.
Tomato ketchup is a primary dietary source of lycopene (a carotenoid antioxidant), which is more bioavailable in processed tomato products than in raw tomatoes .710
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 .10
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) .79
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 .11
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
24.5 g · 9% DV target
22.8 g · 46% DV target
0.11 g · Top 24% of vegetables
1.08 g · Top 15% of vegetables
1.29 mg · 9% DV target
6.26 mg · 7% DV target
Seasonality has not been estimated for this ingredient yet.
Maintains flavor and color better when chilled
Safe due to high acidity and sugar, but quality may degrade
Tomato production has relatively low emissions, though processing and packaging add to the footprint.
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.