Ketchup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 60 g | (240 %) | ||
| Roughage | 17.4 g | (58 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.6 mg | (122 %) | ||
| Vitamin K | 63.9 μg | (107 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 366 μg | (122 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 52.2 μg | (116 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 225 mg | (237 %) | ||
| Potassium | 2,860 mg | (72 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 97 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams onions
- 1 Tbsp vegetable oil
- 1 kilogram Tomatoes
- salt
- 1 Tbsp Vinegar
- 4 Tbsps water
- 3 Tbsps brown sugar
- 1 chili pepper
- 1 Cinnamon stick
- white, freshly ground peppers
Preparation steps
1.
Peel and finely dice the onion. Heat the oil in a saucepan, and sauté the onions until translucent.
2.
Rinse and coarsely chop the tomatoes. Add the tomatoes and the remaining ingredients to the pot. Bring to a boil, stirring constantly. Reduce the heat to medium and simmer for 1 hour, stirring frequently. Pass the ketchup through a fine strainer and return to a boil. Cook another 10 minutes, then season the ketchup to taste. Fill the prepared, sterilized jars with the ketchup and seal tightly. Turn upside down for 10 minutes to cool slightly, then turn right side up and cool completely.
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