Crispy Beetroot with Himalayan Rock Salt
Vacuum-cooked beetroot with three clean ingredients—nutritious but processed; moderate sodium warrant occasional consumption.
§01 — Six-Axis Assessment
Red = warningRaw beetroot contains 6. 8g naturally-occurring sugars per 100g, with approximately 70% comprising glucose and fructose. The final product's sugar content per 100g is undocumented; vacuum-frying does not eliminate natural sugars but increases their density in the final snack form.
Product is classified as NOVA 4 (ultra-processed food)—subjected to vacuum-frying, thermal treatment, mechanical processing, and ingredient recombination.
Product utilizes rice bran oil—a non-hydrogenated, non-palm oil source containing natural antioxidants.
Product contains added Himalayan rock salt as a deliberate flavoring agent; exact sodium quantity per serving is not disclosed in packaging or promotional materials available in search results. Himalayan salt composition is ~98% NaCl despite marketing of trace minerals.
Product claims: 100% vegetables (VERIFIED—only beetroot, rice bran oil, rock salt listed),[2] 50% less oil (PLAUSIBLE—vacuum-frying research confirms significant fat reduction),[55] retains 90% nutrients (PARTIALLY SUPPORTED—low-temperature processing preserves heat-sensitive nutrients, though processing itself causes some degradation),[22] gluten-free and vegan (VERIFIED).
Product maintains clean regulatory record with no FSSAI notices, recalls, food-safety complaints, or contamination reports identified in available sources.
§05 — Timeline
§04 — Evidence Trail
§06 — Ingredients
Beetroot, Rice Bran Oil, Himalayan Rock Salt