Главная » Cooking » How to choose a real ketchup

How to choose a real ketchup

Have you noticed that with ketchup food seems tastier?

But how to choose a good sauce in the store so that it is also useful?

Experts told what to look for when buying.


By the amount of concentration of tomato paste GOST divides ketchup into four types: extra, highest, first and second category. Least of all tomato paste in products of economy class, the first and second categories.

Here the content of the main ingredient should be 15%. In the highest category — 30%.

In the composition of ketchup marked «extra» tomato paste at least 40%.


Most often, ketchup is sold in plastic bottles and bags with a lid-dispenser, as well as in glass packaging.

In the glass sauce is stored better, plus, it shows the consistency of the contents.


The composition of high-quality ketchup is simple: fresh tomatoes or pasta, water, some salt and spices. The shorter the list of ingredients on the package, the better.

Look for ketchup according to GOST: water in it is from 60 to 85%.

Caloric content of this sauce is approximately 100 kcal.

The carbohydrate content of 25%, proteins and fats — minimal, in the region of 1%.

Date of manufacture

See when the ketchup was produced. It is best if the date on the package coincides with the summer or autumn months. At this time, officially ends the season of cooking tomato paste.

And your ketchup will be immediately «from the bed».

Shelf life

For the shelf life of the ketchup, it is important how it was produced. Sterilized sauce is stored longer, usually two years in the glass. A product that has undergone a heat sterilization method should be consumed within a year.

To increase the shelf life, preservatives are added to unsterilized ketchup.

Due to the presence of sorbates and benzoates, tomato ketchup is stored in glass for a year, in a plastic doy-pack half as much: half a year.


Color matters: deep pink will tell you that dyes and stabilizers have been applied. Slightly brown means that the manufacturer has added vegetable or fruit puree.

But the correct ketchup has a bright red hue.


Uniformity is a sign of quality.

Although allowed a small presence of greens and spices, particles of tomatoes and some vegetables.

If ketchup fermented due to a violation of manufacturing technology, then it will be visible air bubbles.


Ripe tomatoes are the basis of ketchup.

They are rich in vitamins and organic acids. It is a pity, but not all nutrients reach our table in a bottle of ketchup — during pasteurisation, a part of it is destroyed. However, the natural antioxidant lycopene, which helps to prevent diseases of the heart and blood vessels, remains in the sauce after all stages of preparation.

Like salicylates — substances that reduce blood density.


Ketchup gives the food a rich tomato flavor.

At the same time, the appetite is played out, you eat a little more, then more … As a result, the calorie and nutritional value of the food consumed increases. If you have problems with the stomach and intestines, you should forget about buying hot sauces.

Vinegar and salicylates contained in them irritate the mucous membrane and intensify inflammatory processes.

It is also recommended to reduce the use of acute ketchup for young children, pregnant and nursing mothers.

All these items will help you choose high-quality ketchup, which will add to your dishes a bright taste without harm to health!

Rating tested in the laboratory of ketchup, see the portal Roskontrol.

О admin


Check Also

Physalis — product description on

Physalis is a relative of the tomato. It is eaten fresh, marinated, used in fillings and sauces, marinades and pickles ...

Fennel — product description on

Fennel More recently, we have been completely unknown, and now sold in most supermarkets. It has a distinct smell of ...

Feijoa — product description at

Fruit feijoa, although they appear on the shelves every fall, they have not yet become popular with the Russians to ...

Beans — product description on

Beans are a typical representative of a wide and diverse family of legumes. In the culinary sense, it can be ...