Best known as a tomato sauce from the United States, ketchup is actually derived from the Asian word for a group of salty and spicy liquid condiments made from fish and fermented soya beans. English and Dutch traders loved these seasonings and tried to replicate them in Europe in the 18th century. However, they used native ingredients and the results were very different from the Asian condiment.
Although the legendary tomato sauce known as ketchup comes from the United States, the word ketchup comes from Asia. It originally referred to a group of salty, spicy liquid condiments. Kêtsiap means a fish-based fermented sauce in Chinese (Amoy dialect), a word derived from the Malay kechap, now kecap, which refers to a soya sauce resulting from fermentation. These original ketchups are reminiscent of the Ancient Roman garum, a sauce made from salted, fermented and dried fish entrails.
Europeans loved these Asian sauces and tried to produce similar ones in the 18th century. However, they used native ingredients and the results were very different from the Asian condiment. The first version produced in England was called 'British Ketchop' and was a far cry from the Asian condiment. The sauce contained anchovies, shallots, white wine vinegar and a blend of spices (pepper, horseradish, ginger, cloves, nutmeg and lemon peel). There were different types of ketchup too, such as seafood, mushroom and even nut ketchup.
Inspired by the English, the Americans in turn developed their own different types of ketchup, using the tomato, a native fruit. As tomatoes were cheap and easy to grow, industrial production was encouraged to stimulate the economy and consumption after the Civil War. Ketchup became the condiment of the nation and started to be imported into Europe in the late 19th century. The Heinz Company was founded in the United States in 1869 and became the largest producer of tomato ketchup in the world. There are many branches worldwide, with the one in Elst in the Netherlands one of the largest factories in Europe. To achieve the desired quality of tomato, Heinz has been creating its own tomato seeds since 1930 and distributes them to its farming partners.
The experience we have gained over the years has given us a lot. Our products are distinguished by the delicious and special taste that cannot be imitated. We use the best types of tomatoes from the best fields in the world.
Years of
experience
G rown from seed in greenhouses, tomato plants are then transplanted outdoors, where their fruit becomes fully ripe and ready for harvest between July and mid-September. They are sorted according to size and ripeness. They are sorted once again in the factory, as only tomatoes which are the right colour and have the proper acidity and water values are used. The tomatoes are then thinly sliced and pre-cooked. A machine separates the tomato seeds, skins and pulp, retaining only their pulp. The pulp is then poured into a vat together with a variety of ingredients (sugar, salt, vinegar and spices) and cooked for 30 to 45 minutes. Once cooked, the mixture is passed through a machine to give it a smooth texture and then bottled.
The legendary Tallas ketchup is a sweet and sour sauce made from tomatoes, vinegar, salt and sugar. It is available at most fast-food outlets as an accompaniment for chips, hamburgers and hotdogs. Ketchup manufacturers like Tallas have developed several versions of spicy ketchups (for example, with chilli, cumin, ginger and cloves, or with curry, pepper and lemon, or even with garlic, thyme and honey).
Tomatoes 101: Nutrition Facts and Health Benefits
T
he tomato (Solanum lycopersicum) is a fruit from the nightshade family native to South America.
Despite botanically being a fruit, it’s generally eaten and prepared like a vegetable.
Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer.
They are also a great source of vitamin C, potassium, folate, and vitamin K.
Usually red when mature, tomatoes can also come in a variety of colors, including yellow, orange, green, and purple. What’s more, many subspecies of tomatoes exist with different shapes and flavor.
This article tells you everything you need to know about tomatoes.
Nutrition facts
The water content of tomatoes is around 95%. The other 5% consists mainly of carbohydrates and fiber.
Here are the nutrients in a small (100-gram) raw tomato (1Trusted Source):
- Calories: 18
- Water: 95%
- Protein: 0.9 grams
- Carbs: 3.9 grams
- Sugar: 2.6 grams
- Fiber: 1.2 grams
- Fat: 0.2 grams
Carbs
Carbs comprise 4% of raw tomatoes, which amounts to fewer than 5 grams of carbs for a medium specimen (123 grams).
Simple sugars, such as glucose and fructose, make up almost 70% of the carb content.
Fiber
Tomatoes are a good source of fiber, providing about 1.5 grams per average-sized tomato.
Most of the fibers (87%) in tomatoes are insoluble, in the form of hemicellulose, cellulose, and lignin (2).
Vitamins and minerals
Tomatoes are a good source of several vitamins and minerals:
- Vitamin C. This vitamin is an essential nutrient and antioxidant. One medium-sized tomato can provide about 28% of the Reference Daily Intake (RDI).
- Potassium. An essential mineral, potassium is beneficial for blood pressure control and heart disease prevention (3Trusted Source).
- Vitamin K1. Also known as phylloquinone, vitamin K is important for blood clotting and bone health (4Trusted Source, 5Trusted Source).
- Folate (vitamin B9). One of the B vitamins, folate is important for normal tissue growth and cell function. It’s particularly important for pregnant women (6Trusted Source, 7Trusted Source).
Health benefits of tomatoes
Consumption of tomatoes and tomato-based products has been linked to improved skin health and a lower risk of heart disease and cancer.
Studies show that tomatoes and tomato products may reduce your risk of heart disease and several cancers. This fruit is also beneficial for skin health, as it may protect against sunburns.
