Nutrition
The following table compares the nutritional value of ketchup with raw ripe tomatoes and salsa, based on information from the USDA Food Nutrient Database.
| 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 | 20 mg | 5 mg | 430 mg |
| Vitamin C | 15.1 mg | 15.1 mg | 12.7 mg | 4 mg |
| Lycopene | 17.0 mg | 19.0 mg | 2.6 mg | n/a |
Ketchup has health benefits which are offset by the salt and sugar content. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup, which have three times as much lycopene. Ketchup, much like marinara sauce and other cooked tomato foods, yields higher levels of lycopene per serving because cooking makes lycopene in tomatoes more bio-available.
In May 2010, Hunt's stopped using high fructose corn syrup in its ketchup products in direct response to consumer demand.
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