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Haldiram's Nagpur

All In One

Name: All In One
Brand: Haldiram's Nagpur

Use in moderation SafeShelf · review pending

NOVA 4high fatno artificial coloursno artificial flavoursno preservativeshigh sodiumlactose-freeenjoy in moderation

Serving

50 g

Pack

350 g

Ingredients

Barcode

8904004402063

Buy on Amazon

01 — Ingredient mix

What’s in the box, ranked from most concerning.

Each ingredient gets a tier from our researched dossier. The list sorts worst-first; the donut summarises the distribution. Tap any ingredient for its full dossier.

Caution · 13 ingredients shown

Caution13 of 31 ingredients

Refined Palmolein OilCaution

Rice FlakesCaution

Groundnut (Peanuts)Caution

Cashew NutsCaution

Refined Wheat flour (Maida)Caution

Refined SugarCaution

Red chilliCaution

Black saltCaution

NutmegCaution

Sesame seedCaution

Ajowan powderCaution

CinnamonCaution

AsafoetidaCaution

Cleared 18▾

Bengal Gram Flour (Besan)Cleared

Tepary Beans (Moth Dal) FlourCleared

Split Pulse Moong (Moong Dal)Cleared

PotatoCleared

RaisinsCleared

Split Pulse Bengal Gram (Chana Dal)Cleared

Red Lentil Masoor wholeCleared

Corn flakes SagoCleared

SpinachCleared

Iodised SaltCleared

Dried mango powderCleared

Black pepperCleared

Clove powderCleared

Acidity Regulator (INS 330)Cleared

Bay LeavesCleared

CardamomCleared

TurmericE100Cleared

Curry LeavesCleared

02 — Claims audit

Every label claim, fact-checked.

We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.

2/7

claims fully supported

“Taste of Tradition”unverified

A subjective sensory and cultural claim with no objective or verifiable standard; cannot be confirmed or denied from nutritional or ingredient data.

“A Classic Mixture of All Time Favourite Indian Savouries”unverified

A subjective marketing description of the product's identity; ingredient list does confirm a traditional chivda-style composition of legume bites, nuts, and raisins, but 'all time favourite' is not objectively verifiable.

“Fresh & Crispy”unverified

Texture claims cannot be verified from ingredient or nutrition data alone; shelf life of 14 months suggests extended storage is expected, which may affect crispness over time.

“Finest Quality”unverified

A wholly subjective claim with no measurable standard; cannot be verified from available data.

“An Eco Friendly Organisation”unverified

No environmental certification (e.g., green energy, carbon-neutral, eco-label) is present in the extra information or certifications list; only ISO 22000 (food safety) and FSSAI are confirmed.

“Product of India”true

countryOfOrigin and countryOfManufacture are both confirmed as India in the extra information.

“An ISO 22000 Certified Company”true

ISO 22000 certification is explicitly listed under certifications in the extra information: 'ISO 22000 Certified Company'.

03 — The fuller picture

Read the whole thing if a one-line verdict isn’t enough.

What’s in favour, and what’s working against it

In favour

Diverse legume base (besan, moong dal, chana dal, masoor, moth dal) provides plant protein
No artificial colours — turmeric used as natural colourant
No artificial flavours — spicing achieved entirely with natural whole spices
No chemical preservatives in ingredient list
ISO 22000 food-safety certified manufacturer
FSSAI licensed and vegetarian certified

Working against

Very high total fat: 36.5 g per 100 g from deep frying in palmolein oil
High saturated fat: 8.51 g per 100 g
High sodium: 587 mg per 100 g (dual salt sources: iodised salt + black salt)
Refined palmolein oil may carry process contaminants GE and 3-MCPD (EFSA genotoxic/carcinogenic concern)
Contains refined wheat flour (maida) — high glycaemic index, contains gluten
Ultra-processed (NOVA 4) despite whole-food legume ingredients

Who should approach with care

Infants — Multiple ingredients pose specific infant risks: asafoetida has been associated with methemoglobinemia in infants; iodised salt and black salt are inappropriate due to immature renal function; nutmeg is toxic at low absolute doses relative to infant body weight; palmolein oil carries GE/3-MCPD contaminants at levels of highest concern for infants per EFSA.

Pregnancy — Asafoetida has documented abortifacient and uterine-stimulating activity and should be strictly avoided in pregnancy; ajwain powder also carries documented abortifacient pharmacology; additional concerns arise from palmolein (GE contaminants), high sodium, and refined wheat flour's contribution to suboptimal micronutrient intake.

Lactation — Asafoetida's sulfur-containing bioactive compounds transfer into breast milk with uncharacterised infant safety; nutmeg's myristicin may reduce lactation via anticholinergic effects; iodised salt alone may be insufficient for elevated lactation iodine requirements.

Children — Children face heightened risks from GE/3-MCPD in palmolein oil (EFSA), coumarin in cinnamon, excess curcumin from turmeric, capsaicin intolerance, and the overall high fat and sodium load relative to body weight.

Diabetes — Rice flakes, refined wheat flour (maida), potato, corn-sago, and refined sugar are all high-glycaemic ingredients that can rapidly elevate postprandial blood glucose; portion control is strongly advised.

Hypertension — Dual sodium sources — iodised salt and black salt — contribute to a high sodium level of 587 mg per 100 g; WHO recommends under 2,000 mg sodium per day, and a 50 g serving already delivers ~15% of that limit.

Kidney Disease — Multiple ingredients — iodised salt, black salt, chana dal, Bengal gram, moong dal, red lentil, cashew, and spinach — collectively deliver significant sodium, potassium, phosphorus, oxalate, and purine loads that require medical dietary management in chronic kidney disease.

Heart Disease — Refined palmolein oil (high palmitic acid saturated fat), high total fat (36.5 g/100 g), high sodium from dual salt sources, and refined wheat flour together present multiple cardiovascular risk factors for individuals with pre-existing heart disease.

Liver Disease — Peanuts can harbour aflatoxin B1 (IARC Group 1 hepatocarcinogen); capsaicin and nutmeg generate reactive intermediates metabolised by hepatic CYP enzymes; clove's eugenol can be hepatotoxic at elevated doses — collectively placing additional burden on a compromised liver.

Epilepsy — Asafoetida contains ferulic acid and related compounds that may lower seizure threshold, and nutmeg case reports associate high-dose ingestion with seizures; culinary quantities are much lower but concurrent high-dose use should be avoided.

Gluten Intolerance — Refined wheat flour (maida) contains gluten proteins (gliadin and glutenin) that trigger autoimmune intestinal damage in individuals with coeliac disease; complete avoidance is required.

Nut Allergy — Cashew nuts and peanuts are explicitly declared major allergens capable of causing life-threatening anaphylaxis in sensitised individuals; the product also notes facility-level processing of almonds.

Ibs — The product contains multiple high-FODMAP legumes (chana dal, moong dal, Bengal gram, red lentil), refined wheat flour (fermentable fructans), raisins, sesame, and capsaicin-containing red chilli — all recognised IBS symptom triggers.

Ibd — High fermentable fibre from multiple legumes, capsaicin-mediated mucosal irritation, sulfide compounds in black salt, and the pro-inflammatory potential of a high-refined-carbohydrate, high-fat snack may aggravate inflammatory bowel disease during active flares.

Gout — Multiple purine-containing legumes (moong dal, chana dal, Bengal gram, red lentil, tepary bean) combined with the fructose contribution from raisins and refined sugar can collectively elevate serum uric acid in individuals with gout or hyperuricaemia.

Migraine — Red chilli (capsaicin) is a well-recognised dietary migraine trigger via TRPV1-mediated neurogenic inflammation and sensory nerve sensitisation in susceptible individuals.

Sulfite Sensitivity — Raisins may be treated with sulfur dioxide (SO2) as a preservative, and the product is manufactured in a facility that also processes sulfites per the declared allergen text, posing a risk to sulfite-sensitive individuals.

G6pd Deficiency — Bengal gram flour (besan) may contain oxidative compounds; individuals with G6PD deficiency are advised to consult a physician before regular high-quantity legume consumption.

Phenylketonuria — Refined wheat flour contributes phenylalanine via its protein content (~10–12 g/100 g); individuals with phenylketonuria must account for total phenylalanine intake across all protein-containing foods including this product.

The full analysis

All In One is a popular Indian namkeen bought by snack lovers seeking the familiar mix of crunchy legume bites, nuts, raisins, and bold spice flavour. While the product draws on a legitimately diverse base of whole-food pulses and natural spices, it is deep-fried in refined palmolein oil and contains an industrial acidity regulator (INS 330), making it ultra-processed by NOVA standards. At 587 mg sodium and 36.5 g fat per 100 g — nearly all from high-temperature industrial frying — the biggest practical concern for a curious consumer is the very high combined fat and sodium load: a single 50 g serving delivers about 293 mg sodium (roughly 15% of the WHO daily limit) and 18 g fat, making this an occasional treat rather than a regular snack, especially for those managing blood pressure, heart disease, or weight.

FSSAI licence

10012022000388

Manufacturer

Haldiram Foods International Pvt. Ltd. (Unit-Kasamb)

Importer

Poonam Technology s.r.o.

Region

Source

MANUAL

Analysis

Independently researched