Once, every Indian house had a charpoy full of Papads drying in the sun. However, with the changing lifestyle, the art of making Papad at home disappears, and the store-bred versions have been handled. Despite this, Papads remain a beloved crispy compatible that can elevate a simple food or serve as a quick snack. Each region of India has its own diversity – South Indian rice Papads, Village flour (gram flour) of Rajasthan, Papads, or Punjabi Urad Dal Papad. Today, innovative tastes like yam, tapioca and jackfruit are also emerging. Tomato, onion and chaat masala are a popular cocktail snack at the top of the top, and Papaads have also found their way into cooked dishes like Papad’s vegetables.
But while Papads can look like a low calorie, crime-free enjoyment, their actual health profile tells a different story.
Nutrition profile:
- A single papad (about 13 grams) is included:
- Calorie: 35-40 kcal
- Protein: 3.3 grams
- Fat: 0.42 grams
- Carbohydrate: 7.8 grams
- Sodium: 226 mg
Consuming one to two pieces in moderation is acceptable, Papads should not replace whole grains in daily food. Two papads provide almost the same calories in the form of a chapati, making them a bad option.
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Here are 3 hidden health risk of eating papad:
1. High sodium material
Factory-made Papads often contain high amounts of salt and sodium-based preservatives, such as sodium carbonate and sodium bicarbonate (usually referred to as Papad Khar). Excess sodium intake is associated with high blood pressure, kidney disorder and heart disease. Studies confirm that processed foods with high sodium levels can cause long -term health risk, especially for people with high blood pressure or heart conditions.
2. Acrelamide: A hidden danger in fried and roasted Papads
A major anxiety with Papads is the formation of acrylamide, which occurs when foods and sugars with asparagus (an amino acid) are heated above 120 ° C. Research suggests that frying and roasting carbohydrate -rich foods such as Papads can give rise to the generation of acrylamide – a known neurotoxin and carcinogen. Evidence suggests that acrylamide exposure may increase the risk of cancer and heart disease. Additionally, the breakdown of fat in fried Papads can cause inflammatory, which is associated with symptoms such as anxiety and ups and downs in mood.
Interestingly, microwave roasting flame produces low acrylamide levels than roasting or deep frying, making it a comparatively healthy method of cooking.
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3. Preservative and artificial additive
Many commercially packed Papads have artificial tastes and preservatives that can disrupt digestion and contribute to acidity. Sodium salts such as “adorned” (sodium carbonate) are often used to enhance taste, but sodium intake can increase significantly.
Conclusion: Moderation is the key
While Papad adds a satisfactory crunch for diversity and food, they should be consumed in moderation. Handmade Papad, designed in small batches with minimal additives, is a healthy option. Choosing a roasted or microwave-cake version instead of fried people can help reduce acrylamide intake. However, Papads should never change the staple of the entire grain, balanced in the diet regularly.
It is possible to continue enjoying this cute Indian snack, reducing potential health risks, making a mindful option.
All pictures: istock
