We were brought up as Heinz Ketchup kids. I love the ketchup and use it daily — here’s my write-up on the history, etc of ketchup.
In the spring of 2013, I switched to Heinz’s low-sodium version of their ketchup, which I think was still kinda new at the time.
Pictured above is the Canadian version of it, which has 60 mg of sodium per tablespoon (15 ml).
I can’t taste any difference that bothers me so it has now become the new household standard ketchup. I know there are people to whom their ketchup defines their whole life and being and don’t like it changed, but I’ve always liked different brands and types of ketchup anyway. I know that the Canadian version of Heinz ketchup has traditionally been made sweeter than the American version, because of the Canadian habit of sloshing vinegar on their fries as well as ketchup.
In any event, I’m not sure why Heinz had to call it “ketchup style sauce”, presumably something obscure in Canadian labelling laws.
Here’s the nutrition on it:
That works out to 2 Weight Watchers Points Plus per 1/4 cup (60 ml); 5 points per 1/2 cup (125 ml.)
Heinz Low-Sodium / Low-Sugar Ketchup in the States
In the States, Heinz has done it differently. There they took out the salt completely by using a salt-substitute product called “AlsoSalt”, and call the product “No Salt” ketchup. (Here’s my review of Alsosalt.)
Heinz No Salt Ketchup, per tablespoon (15 ml):
- 5 mg sodium, 6 g carb and 25 calories overall;
- Weight Watchers Points Plus: 3 per 1/4 cup (60 ml); 5 per 1/2 cup (125 ml.)
Heinz in the States also created a separate (you see where this is going, right?) “Reduced Sugar” version.
Heinz Reduced Sugar Ketchup, per tablespoon (15 ml):
- 170 mg sodium, 1 g carb, and 5 calories overall;
- Weight Watchers Points Plus: 0 per 1/4 cup (60 ml); 1 per 1/2 cup (125 ml.)
So you see what’s happened — yes, they lowered the sugar as seen by the lower carbs and the lower Weight Watcher points, BUT they cranked the sodium back up. You get to pick one healthy option OR the other, but you can’t have both, even though what you really want is them both combined, I’m sure.
Heinz Low-Sodium / Low-Sugar Ketchup in the United Kingdom
Well, in the UK, they did create a combined low-salt, low-sugar version, which is what you’d think they should do.
But, wait for it, you guessed it, what it feels like they did was combine the worst aspects of both the American versions. The carbs are back, and so is the sodium.
Per tablespoon (15 ml) :
- 200 mg sodium, 2.3 g carb, and 11 calories overall;
- Weight Watchers Points Plus: 1 per 1/4 cup (60 ml); 2 per 1/2 cup (125 ml.)
It’s like — really guys? Really? Can’t we have both the truly low sodium and the truly low sugar?
My Conclusion
Heinz needs to combine the two American versions for a true winner that H.J. Heinz , who treasured the wholesomeness of his products, could be proud of again. They could use Stevia as the sweetener.
In the meantime, I’d say Heinz’s real winner in the ketchup category is in fact, their Heinz Tangy Tomato Pickle. If you can get it where you’re at, check it out.
Also check out some of the other brands of tomato ketchup, including supermarket brands, which are now coming out with healthier versions of ketchups. They may beat Heinz to it in the end.
Note that my research is current as of April 2014. With any luck it will become outdated quickly because all kinds of manufacturers including Heinz will have sorted this all out.
In the meantime, you might wish to read my piece on sugar levels in ketchup.
Click here to see all the topics in my ketchup series.
(And English Brown Sauce fans, don’t be smug: wait till you hear what I’ve found out about that.)
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* PointsPlus™ calculated by PracticallyEdible.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
Diane Langlois says
Great article Randal! I am so much a ketchup Lover…..”I put fries on my ketchup” not the other way around.
I’ve noticed that in the States, there is a lot of corn syrup in their processed foods such as ketchup. Found it very interesting to look at the food labels over there. Lots of sodium also. Just wanted to share, that I have read somewhere that ketchup was first invented for medicinal purposes. Something to look into.
Randal Oulton says
Thanks Diane, count me as a fellow ketchup lover, lol! I also love good tangy chow chows, but have no idea where to get them anymore. I will definitely do more digging into the ketchup history, I remember it first started off as a mushroom sauce and that the tomatoes were introduced later! http://www.cooksinfo.com/ketchup.
Sonya says
Thanks for this article… I too love fries with my ketchup my mom used to tell them “a gallon of ketchup and a side of fries” whenever we went out for fast food as kids. However I have a son that loves ketchup on practically everything. He has extremely high blood pressure and needs to lay off the salt (which we actually do not even use in the house). After picking up the ketchup bottle and seeing the higher sodium amount I wondered who may make low sodium ketchup and spent a few minutes googling – since I’ve never noticed a label saying such in the grocery stores. Anyway only finding several “make your own recipes and a few Heinz links – one of which brought me here.
Randal Oulton says
I hope you find that your local stores will stock the low-sodium ones for you. My local stores were erratic at it, so I confess I switched to making my own! And so of course I started a home canning site dedicated to low-sugar and salt-home canning : http://www.healthycanning.com/
Every little bit helps with high BP, for sure, but make sure he takes his meds religiously as well!
Gloria Mcmillian says
I want old fashioned ketchup! Why do nut jobs want to make health nuts of evdryone? I want my salt and preservatives. I tried hunts no salt or low salt and gagged. I threw it away!
Randal Oulton says
Gloria, old-fashioned ketchup didn’t have all the salt and sugar that today’s ketchup has in it. It had some, for sure, but our grandmothers and great grandmothers mostly made their own, and they wouldn’t recognize the taste of what we call ketchup today I bet. Salt and sugar were expensive and required cash money to buy, so you used them sparingly, if for no other reason. There are some wonderful old recipes for ketchup, and the incredible thing is, so few of them were actually tomato-based even!
Steve says
Try Morton Salt Subtitute 3.1 oz about $ 3.00 690 mg per 1/4 teaspoon. I use it on popcorn, french fries, vegetables. Tastes like salt to me. I am in the States, don’t know about Canada. I get it at Ralphs grocery store in LA area.