How the diets react
Diet Ratings
Standard ketchup contains 3-4g net carbs per tablespoon due to added sugars and tomato concentrate. Incompatible with strict keto macros.
Standard ketchup is plant-based, made from tomatoes, vinegar, and spices. Most major brands contain no animal products or derivatives.
Commercial ketchup contains refined sugar, high-fructose corn syrup, and often seed oils. Even 'natural' versions contain added sugars incompatible with paleo principles. Tomatoes are paleo, but ketchup processing and sweetening violate core rules.
Commercial ketchup is high in added sugars (typically 4g per tablespoon) and refined ingredients, directly contradicting Mediterranean diet principles that minimize processed foods and added sugars.
Plant-derived condiment made from tomatoes (fruit). Contains added sugar and plant compounds. Violates carnivore exclusion of all plant foods, fruits, and added sugars.
Standard ketchup contains added sugar, which is explicitly excluded from Whole30. Even 'no sugar added' versions often contain sugar alcohols or artificial sweeteners.
Ketchup contains added sugars and tomato concentrate. While tomato is low-FODMAP, the high sugar content and potential for excess fructose makes portion control important. Monash suggests limiting to 1-2 tablespoons per serving.
Monash University rates ketchup as low-FODMAP at 1 tablespoon (17g), but clinical practitioners often recommend caution due to sugar load and individual fructose sensitivity.
Contains added sugars (4g per tablespoon) and moderate sodium (160-190mg per tablespoon). Tomato base provides lycopene, but sugar content limits approval. Use in moderation.
High-glycemic condiment with added sugars (4g per tablespoon). Violates low-glycemic carb principle. Minimal nutritional value. Dr. Sears explicitly discourages high-glycemic processed foods.
High in added sugars and high-fructose corn syrup in most commercial brands. Added sugars are pro-inflammatory and explicitly avoided in anti-inflammatory diet guidelines.
Moderate sugar content (4g per tbsp) but acceptable in small condiment amounts. No fat or protein. Easy to digest. Does not typically trigger GI distress. Main concern is added sugar in context of reduced calorie intake — every calorie should count. Use sparingly as flavoring, not as a sauce base.
Controversy Index
Score range: 2–8/10. Higher controversy = more disagreement between diets.