Due to the content of natural ingredients in its composition, ketchup is considered to be a healthy product. However, the question immediately arises: are all ketchups manufactured by modern manufacturers without preservatives and other harmful components in their composition?
Let's figure it out. What is a part of modern ketchup of industrial production?
The classic composition of ketchup includes:
- tomato;
- water;
- spice.
Tomato in ketchup is presented in the form of pasta or puree. Tomatoes, which will later be used for cooking ketchup, are carefully selected, washed and ground. After that, they are heated to 95 ° C, and to get rid of the peel and grains pass through a sieve. This is the essence of the preparatory phase. After this stage, the evaporation process takes place until a puree or paste is obtained. The more time this process takes, the more dense the product will be.
Tomato paste should ideally be prepared from fresh tomatoes. Depending on the type of ketchup, it is contained in a different percentage:
- ketchup "premium" and "extra" class - 40%;
- "Higher" category of ketchup - 30%;
- ketchup "economy class" - 15%.
Deficiency of tomato paste in ketchup is supplemented with apple, plum or beet pulp and is flavored with thickeners - flour, starch, gum. Unfortunately, non-natural thickeners obtained from acacia pods of Mediterranean, and synthesized by chemical means, are usually used. In addition, in the composition of cheap ketchups there is citric acid or vinegar.
Water, which is contained in modern ketchup, also affects the quality and flavor of the product. To learn about its origin and ecological compatibility is hardly possible, and therefore in this case it is necessary to trust only the conscientiousness of the manufacturer.
In the composition of modern ketchup, in addition to the listed substances, there are various seasonings and spices. What are these supplements? This: garlic, onions, Bulgarian and hot peppers, pickled cucumbers, carrots, mushrooms, all kinds of herbs. In ketchup "premium" class, the content of such substances is not less than 27%, but in the "economy class" - not less than 14%.
In addition, in almost all ketchups prepared in an industrial way, there are stabilizers, preservatives and flavors. However, their concentration according to the requirements of GOST should be minimized, in order to exclude the possibility of harm to health.
In addition, ketchup also has useful properties. If natural ketchup is prepared according to all the rules and contains the right amount of tomatoes and peppers, then such ketchup will contain pigment lycopene. This pigment gives the listed vegetables a red color. Lycopene contributes to antitumor effect and reduce the risk of heart and vascular disease.
It is noticed that when heated, the amount of this pigment does not decrease, which is usually characteristic of different vitamins, but, on the contrary, increases. If you treat tomatoes for 15 minutes, the concentration of lycopene increases by a factor of 1.5.
The tomatoes contained in the base of ketchup are rich in vitamins K, P, PP, group B, ascorbic acid. This acid is contained in tomatoes almost as much as in citrus fruits. In addition, microelements important for the human body such as iron, phosphorus, calcium, magnesium, and potassium are not destroyed during heat treatment.
As part of a quality ketchup, there is a hormone called serotonin, called the "hormone of happiness" and a hormone called tyramine, which, when ingested, turns into serotonin. Thus, it turns out that ketchup has an antidepressant effect, curing mental wounds.
But from ketchup is not only good, it has harmful properties. That ketchup, which contains artificial colors, can provoke the following diseases in an adult, as well as a child:
- inflammation of diseases of the stomach and intestines;
- development of allergies;
- pancreatitis.
It is not recommended to abuse ketchup for those people who have problems with metabolic disorders, as well as a tendency to overweight. Modified starch, dyes and flavors, which are contained in artificial ketchups, contribute to aggravation of the situation.
How can I determine if natural ketchup or not?
Usually in the food industry, the value of the product must be correlated with its quality, and therefore, buying ketchup of low cost, you can damage your health, as well as the health of relatives and friends. In the Russian market, a large number of ketchups can be attributed to a variety of "economy class", i.e., to ketchups in which the content of tomato paste is reduced to only 15%.
The naturalness of ketchup can also be judged by its appearance. It is convenient to evaluate ketchup, which is in a glass or transparent plastic container. Shades of unnatural red, dark colors, as well as too saturated, suggest that the basis of this ketchup apple / plum puree with the addition of a huge number of dyes. Tomatoes in such ketchup are insignificant.
Speaking about the packaging of ketchup, the most acceptable packaging is glass, not plastic or doy-pack. What are its advantages?
- The purchased product is visible
- Glass - eco-friendly material
After a short period of time, plastic substances are released from plastic, gradually passing into the product.
Judging the quality of ketchup is possible and the consistency of the product. It should not be too liquid and bubbling in the package. When squeezing ketchup out on a plate, it should keep its volume for some time, and also not spread very much.
When choosing a ketchup, it is recommended to take a product of the "premium" / "extra" class in order not to harm your health. In addition, always carefully study the label. If in the composition of ketchup there is no vegetable / fruit puree, vinegar, preservatives E, dyes, starch, this ketchup is a quality and natural product. Please note that ketchup must meet the requirements of GOST, and not technical specifications (TU). To ensure that the properties of ketchup only brought benefits, remember that a quality ketchup, which was prepared by all rules, will not cost less than 50 rubles for 500 g.