Nutritional value of tomato sauce

Ketchup is one of the essential ingredients in Western food. Let’s learn about its nutritional value.

Ketchup Introduction

Tomato sauce is made by grinding fresh ripe tomatoes with peeled seeds. It can be divided into two types, one is bright red and common, and the other is tomato sauce, which is further processed from tomato sauce and has a sweet and sour taste and dark red color. The former can be used as a condiment for cooking, and the latter can be used as a dip.

Most tomato sauces are dark red or red in color, with a uniform and delicate texture, moderate viscosity, a sweet and sour taste, and no impurities or peculiar smell.

Nutritional value of tomato sauce

1. In addition to lycopene, tomato sauce also contains B vitamins, dietary fiber, minerals, protein and natural pectin. Compared with fresh tomatoes, the nutrients in tomato sauce are more easily absorbed by the human body;

2. Lycopene in tomatoes has diuretic and antibacterial effects. It is an excellent antioxidant that can remove free radicals in the human body. Its anti-cancer effect is twice that of carotene.

3. Medical research has found that lycopene has a preventive effect on some types of cancer, and has an inhibitory effect on breast cancer, lung cancer, and endometrial cancer. It can also fight against lung cancer and colon cancer.

4. Ketchup tastes sweet and sour and can increase appetite. Lycopene is more easily absorbed by the human body in the presence of fat.

Target Group

It is edible for the general public

1. It is especially suitable for patients with arteriosclerosis, hypertension, coronary heart disease, nephritis, cold constitution, low blood pressure, and cold hands and feet in winter. Eating tomato sauce is better than fresh tomatoes.

2. Patients with acute enteritis, bacterial dysentery and ulcers should avoid eating it.

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