Ketchup

Sep 18, 2012 @ 2:29 PM
Posted by HellaWella, Special Contributor

Nutrition

Cal/Serving: 21
Daily Value: 1%
Servings: 12

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs

Fat	0g	0%
Saturated	0g	0%
Carbs	5g	2%
Fiber	1g	3%
Sugars	4g	0%
Protein	1g	1%
Sodium	57mg	2%
Calcium	7mg	1%
Magnesium	6mg	2%
Potassium	149mg	4%
Iron	0mg	2%
Zinc	0mg	1%
Vitamin A	216IU	4%
Vitamin C	3mg	6%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	1%
Niacin (B3)	0mg	2%
Vitamin B6	0mg	2%
Folic Acid (B9)	2µg	1%
Vitamin E	1mg	3%
Vitamin K	2µg	2%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

See Detailed Nutritional Info

Have a question about the nutrition data? Let us know.

Pairs Well With

Exclusive from The Daily Meal

The Perfect Cheeseburger

There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...

Best-Ever Barbecued Ribs

This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...

Simple Gazpacho

A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...

Popular Recipes

More Recipes By HellaWella

HellaWella

You don't have to cook fresh tomatoes to make fresh ketchup; just use a can of tomato paste to cut your cooking time down.

INGREDIENTS

One 6-ounce can tomato paste
1/2 cup water
1/4 cup vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground onion
1 3/4 tablespoons raw sugar

DIRECTIONS

Empty the tomato paste into a pan and stir until smooth. Slowly add the water while stirring. Slowly add the vinegar while stirring. Combine the rest of the ingredients and stir into the tomato paste over low heat. Once simmering, remove from the heat, and place into containers. Refrigerate until cool.