– 5 tablespoons ketchup
Ketchup is primarily a source of lycopene from processed tomatoes and added sugars; it contains minimal protein or fiber but provides small amounts of vitamins A and C depending on formulation.
About
Ketchup (or catsup) is a thick, tangy condiment made from tomato concentrate, vinegar, sugar, and spices, originating from Chinese ketchup (ke-tsiap) and later popularized in America during the 19th century. The ingredient typically features a deep red color and smooth consistency, with a balanced sweet-sour profile derived from tomato solids, distilled vinegar, and added sugar or corn syrup. Most commercial ketchups are shelf-stable emulsions that may contain thickening agents, salt, and seasoning blends (garlic, onion, clove, allspice). Variations exist across brands and regions, ranging from thick, paste-like formulations to thinner, more pourable versions.
Culinary Uses
Ketchup functions as a versatile condiment and flavor-building ingredient in global cuisines. It is commonly served alongside sandwiches, grilled meats, fried foods, and French fries; used as a base in sauces for burgers and hot dogs; and incorporated into marinades, glazes, and slow-cooked dishes such as meatloaf, baked beans, and barbecue. In Asian fusion cooking, ketchup appears in stir-fries and as a dipping sauce. Beyond its primary role as a table condiment, ketchup adds umami depth and sweetness to soups, stews, and homemade sauces, making it a functional ingredient rather than merely a garnish.