Ketchup
Condiments & seasonings
- 117kcal
- 1.1 gprotein
- 0.3 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 1.1 g
- Fat 0.55 g
- Carbohydrate 26.8 g
- Water and other 71.5 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium949 mg · 41% · #13 of 258
- Potassium249 mg · 5% · #136 of 256
- Calcium14 mg · 1% · #182 of 258
- Iron0.43 mg · 2% · #164 of 259
- Magnesium13.5 mg · 3% · #180 of 256
- Zinc0.16 mg · 1% · #203 of 256
- Vitamin C4.1 mg · 5% · #103 of 239
- Folate9 µg · 2% · #157 of 237
- Vitamin A26 µg · 3% · #83 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1800sCooks in the United States started adding sweetness to ketchup.United States of America
- 1812James Mease published the earliest known recipe for tomato ketchup.
- 1817A tomato ketchup recipe included anchovies and cochineal.
Used in GlobeCooks dishes from: Europe (2), Africa (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More condiments & seasonings
Nutrients: USDA FoodData Central (food 168556, 747693), public domain. Identity: Wikidata Q178143. Compiled by GlobeCooks.