⌕ ZoomPhoto from the brand's official website
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.
We treat each claim as a question — does what’s inside back it up? Tap a claim for the reasoning.
Chheda's Bhavnagri Gathiya is a popular shelf-stable Indian namkeen bought by snack lovers seeking a familiar, savoury, carom-seed-flavoured treat. While the product has a clean sugar profile (zero grams), decent dietary fibre (5 g/100 g), and carries FSSAI and ISO 22000 certifications, three issues stand out: palm oil constitutes 40% of the recipe and drives an exceptionally high saturated fat load (13 g/100 g, 65% daily value per serving); sodium benzoate (E211) classifies this as an ultra-processed food and raises concerns for infants, children, and people with liver or kidney conditions; and the ajwain content, while traditional, makes high-intake use inadvisable in pregnancy. The single most useful takeaway for a curious consumer is that despite a centuries-old recipe base, the industrialised palm-oil and preservative formulation pushes this snack firmly into the ultra-processed category with a saturated-fat burden that warrants genuine moderation.