Low-sugar and low-sodium ketchup

Low-sugar and low-sodium ketchup is a healthy variant of the classic tomato-based condiment, designed for those looking to reduce their sugar and salt intake without sacrificing flavor in their culinary preparations. This type of ketchup retains the characteristic texture and flavor of traditional ketchup, but with a formulation that contains less added sugar and a lower sodium content, making it ideal for balanced and controlled diets.

Ketchup has its origins in Asia, specifically in the southern China region and Southeast Asia, where fermented sauces based on fish and soy, known as "kê-tsiap," were initially prepared. Its modern tomato-based version became popular in the United States in the late 19th century, quickly becoming a classic complement in Western cuisine.

Regarding its properties, this ketchup is a good source of lycopene, an antioxidant present in tomatoes that contributes to cellular and cardiovascular health. By containing less sugar and sodium, it is a recommended option for people with hypertension, diabetes, or those who wish to control their caloric and salt intake.

In different Hispanic American countries, this ingredient may simply be known as reduced-sugar and sodium ketchup, although some also call it light tomato sauce or low-sugar and low-salt tomato sauce. However, the term "ketchup" is widely recognized and used in most of these regions.