Crispy Beetroot with Himalayan Rock Salt
TBH Crispy Beetroot represents a notable advancement in packaged vegetable snacking through its minimalist three-ingredient formulation comprising beetroot, rice bran oil, and Himalayan rock salt. [2] The product employs vacuum-cooking technology conducted at approximately 70°C under low pressure, a proprietary processing method documented to preserve approximately 90% of nutritional value in vegetables compared to conventional deep-frying techniques.
Why this verdict
Context-dependent. Not an automatic no, but the watch points matter if this is a frequent buy.
This is not an automatic no, but regular use can crowd the broader sugar, sodium, or processing budget.
This card is the decision shortcut. The detailed evidence and citations live in the six-axis cards below.
Raw 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.
Per 100 g
| Calories (per 100g) | Estimated 450-500 kcal ⚑ Raw beetroot baseline is 43 kcal/100g;[35] rice bran oil contribution (~900 kcal/100g) during vacuum-frying produces concentrated caloric density. Manufacturer does not disclose per-100g nutritional panel in available promotional materials. |
| Carbohydrates (per 100g) | Estimated 50-55g ⚑ Concentrated from raw beetroot baseline of 9.6g/100g;[35] vacuum-frying increases nutrient density. Natural carbohydrates from beetroot only; no added sugars in formulation. |
| Fiber (per 100g) | Estimated 4-6g ⚑ Raw beetroot contains 2.8g/100g fiber;[35] vacuum-frying concentrates this component. Manufacturer claims retention of 90% nutritional value including dietary fiber. |
| Protein (per 100g) | Estimated 1.6g ⚑ Raw beetroot baseline is 1.6g/100g protein;[35] minimal protein change through vacuum-frying process. |
| Fat (per 100g) | Estimated 15-20g ⚑ From rice bran oil absorption during vacuum-frying. Manufacturer claims 50% reduction versus conventional frying suggests absorption of ~15-20g/100g versus 30-40g for traditional chips.[3] |
| Sodium (per 100g) | Estimated 200-400mg ⚑ From added Himalayan rock salt; exact quantity not specified in available packaging or promotional materials. Represents 10-20% of WHO daily sodium threshold (2000mg) per 100g of product. |
| Iron (per 100g) | Estimated 1.2-1.8mg ⚑ Beetroot is documented source of iron; vacuum-frying at low temperature preserves mineral content relative to conventional thermal processing. |
| Potassium (per 100g) | Estimated 300-400mg ⚑ Preserved from raw beetroot through low-temperature vacuum-frying process at 70°C.[22] Supports manufacturer claim of nutrient retention. |
| Vitamin C (per 100g) | Estimated 5-8mg ⚑ Partially preserved through low-temperature processing. Raw beetroot contains ~4.9mg/100g;[35] vacuum-frying at 70°C results in less thermal degradation than conventional deep-frying or baking. |
As declared on pack
Beetroot, Rice Bran Oil, Himalayan Rock Salt
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- January 2017TBH (To Be Honest) brand founded by IIT and IIM graduates to create vegetable and fruit-based snacks [Source ↗]Ecargolog · [1]
- January 2023Ghodawat Consumer Limited (GCL) acquires To Be Honest as part of impulse division expansion strategyAsia Food Journal
Sources of truth
- [1]GCL acquires health snacks start-up TBH (To Be Honest)Ecargolog
- [2]Beetroot 101: Nutrition Facts and Health BenefitsHealthline
- [3]FAQTo Be Honest
- [4]Crispy BeetrootTo Be Honest