Indians liberally eat ketchup with samosas, burgers, grilled sandwiches and more.
There are many brands of tomato ketchup available in India and they are similar in taste and ingredients. As with most ketchups, Patanjali Ketchup also uses artificial preservatives. It is high in sugar and salt content, and its website has also mentioned that this product should not be consumed by Diabetics.
The foodnetindia rating for this product :-
foodnetindia safety rating: 3 – (On a scale of 1 to 10 from very unsafe to very safe)
Patanjali Tomato Ketchup has a high amount 26 gm of sugar in every 100 grams of the product. This is high and can lead to diabetes and obesity for many people if eaten in large amounts. It also contains a high salt content of 1.07 gm of salt per 100 gm sauce which is very high and can lead to hypertension and cardiac problems if consumed in large quantities frequently.
foodnetindia wholesomeness rating: 3 – (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Tomato ketchup is used as an accompaniment and is not used as a meal replacement. Tomatoes have significant health benefits due to their lycopene content and more.
However, we are unable to give this product a high wholesomeness rating because of sugar, salt and preservatives content.
Ingredients in Patanjali Ketchup which are a concern:
Preservative IN 211
This product contains 1.07 gm per 100 gm of the product. High sodium diets have been known to be the cause of high blood pressure, heart disease, etc. The recommended daily intake of salt is between 1-3 grams.
The product contains 26 gms sugar per 100 gm of the product. This food product does not specify which sugar has been used. This is important because different sugars have different metabolic effects. For example, Sucrose (Cane Sugar) is very different from Fructose (Fruit Sugar). Some foods use high fructose corn syrup which may be harmful in much lower quantities than sucrose. We believe that it is not responsible behaviour for a brand to not clearly state what ingredients have been used.
Preservatives Sodium Benzoate IN 211
Benzoic acid and benzoates are used as preservatives against both yeasts and bacteria in acidic products. They are not very effective against fungi, and ineffective in products with a pH above 5 (slightly acidic or neutral). High concentrations have an acid taste, which limits the application. Benzoates are often preferred, due to better solubility.
No side effects known in the concentrations used. In some people benzoic acid and benzoates may liberate histamine and thus cause pseudo-allergic reactions.
Ingredients which are not a concern:
Stabilizers 1422 and 415
Spices & Condiments
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