Food Guts - Ingredient Information

Ingredient Lookup


Nutritional Information

1 cup, ketchup

  • Calories 233
  • Calories from Fat 8.19
  • Amount%DV
  • Total Fat 0.91g1%
  • Saturated Fat 0.125g1%
  • Monounsaturated Fat 0.137g
  • Polyunsaturated Fat 0.367g
  • Cholestreol 0mg0%
  • Sodium 2674mg111%
  • Potassium 917mg26%
  • Total Carbohydrate 60.19g20%
  • Dietary Fiber 0.7g3%
  • Sugars 54.65g
  • Protein 4.18g8%
  • Calcium 4mg0%
  • Iron 7mg39%
  • Vitamin A 45%
  • Vitamin C 60%

Ketchup Cooking Considerations:

No Cooking Considerations yet. Add some!

Ketchup Storage Considerations:

No Storage Considerations yet. Add some!

Ketchup Substitutions:

No Substitutions yet. Add some!

Ketchup on Wikipedia:

For other uses, see Ketchup (disambiguation). The largest distributor of ketchup in the world is the H. J. Heinz Company.

Ketchup (also spelled catsup), also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or dead horse,[1] is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder.[2] Allspice, cloves, cinnamon, onion, and other vegetables may be included.

Ketchup started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Some popular early main ingredients included blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape. Mushroom ketchup is still available in some countries, such as the UK, and banana ketchup is popular in the Philippines.

Ketchup is often used with french fries (chips), hot dogs, hamburgers, sandwiches and grilled or fried meat. Ketchup is also used as a base for various sauces.



A bottle of Geo. Watkins mushroom ketchup. A jar of Polish ketchup.

Tomato ketchup

Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.[3] James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).

Ketchup on a hot dog.

As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: ``Blessed relief for Mother and the other women in the household!``