When you remove the lid of a Ketchup bottle, rises to one of the seductive smell of tomatoes and vinegar quickly in the nose. But be careful – in the red sauce, not just tomatoes, but also a lot of sugar, flavor enhancers, and often flavoring agents, thickening agents and preservatives are stuck. Therefore, the question of whether Ketchup is unhealthy or healthy.
Ketchup is healthy?
Ketchup is only about 70 percent of tomatoes, not Ketchup contains only a lot of tomatoes, and the healthy colour lycopene, but also a high percentage of sugar. For this reason, a good Ketchup should have a that is low in Sugar because too much sugar damages the teeth and fattening.
In a single bottle of Ketchup can be – depending on the variety – up to 45 cubes of sugar hide. This is about 110 calories for a sauce to put a lot of in 100 grams of Ketchup quite a bit. The enjoyment of Ketchup, however, is not the sole Problem: The larger concerns are the foods that are eaten together with Ketchup and the taste through the taste of the amplifier, the better: French fries, curry sausage, hamburgers and Hot Dogs.
Tomato as an ingredient of Ketchup
Apart from sugar and aromatic substances, and is also healthy vegetable is in tomato Ketchup, however: According to regulations it must contain at least 25 percent of tomato paste. However, this only applies for tomato ketchup. In other variants, such as Curry or spicy ketchup, the manufacturers have a free Hand.
Fruity tomatoes are not only versatile – they taste delicious, too. Tomatoes have a high water content, is low in calories and many vitamins and minerals. He who eats daily tomato products, is doing something Good for his health.
Responsible of the red dye lycopene, one similar to the better-known beta carotene to the group of carotenoids is in the first line; he gives the tomatoes and the intense red color. Lycopene unfolds in the human organism strong antioxidant and cell-protective properties. Lycopene strengthens the immune system, serves to increase the body’s own defense and, for example, cardiovascular or cancer also helps to prevent diseases.
Tomato paste and canned tomatoes are made from ripe tomatoes, often contain much more lycopene than fresh tomatoes. The reason is that The lycopene is digested by cooking and can be better absorbed by the body.
The origin and history of Ketchup
According to the dictionary, Ketchup is the most recently ketchup a spicy tomato sauce for Seasoning, with a Malay-English origin. In China was already around 1690, a dark, sweetened soy sauce called “ketsiap” to fish and poultry. In the Luggage, the commercial driver of the 18. and 19. Century found the Sauce to Europe and America. Our today used Ketchup has, however, no Similarity.
It was only when the tomato in North America was, was the Ketchup we know today all: tomatoes, flavoured with spices. From the USA, England Ketchup spread throughout Europe, and since the fifties in Germany. The composition of the red sauce, the all children and even many adults will love – after all, the Germans consume per year, more than three bottles of the spicy sauce – is subject to strict guidelines. Today there are countless varieties of Ketchup, spicy, spicy to sweet variants, everything is available.
Ketchup stains remove
Disliked Ketchup only, when he adorns as an ugly red stain clothing or tablecloth. Ketchup stains are best removed when they are still fresh. Then simply rinse under running water with a little gall soap washing, if necessary with vinegar and RUB in.
Dried-in ketchup stains are a lot more persistent and can usually be with glycerin or a special stain remover to treat.
Recipe for Ketchup-make it yourself
On Ketchup the ghosts: Ketchup is part of the Fast-food kitchen, the reject many people for health reasons. The one to banish him completely from her kitchen, while he is a Must for the other. The truth is – as always – in the middle. Because from the ripe, aromatic tomatoes with refined spices a little delicacy provided produce to eat. The basic recipe for today’s Ketchup is originally based on tomatoes, sugar, vinegar, salt, allspice and cloves. Often, onions were used, garlic, celery and other spices. Here’s a Ketchup recipe:
- A kilogram of ripe tomatoes, wash and cut into pieces.
- Together with 80 ml of white wine vinegar, a peeled onion, 2-3 cloves of garlic, 40 g sugar, 2 cloves, nutmeg, pepper and salt in a pot and a hour long “simmer”.
- Then the mass can pass through a sieve. Back in the saucepan and bring to the boil again.
- Immediately in boiled jars with a screw cap or in glass bottles filling and seal it well. Homemade Ketchup is not as long lasting as industrial machinery and, therefore, he should be kept cool and quickly consumed.