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Jabsons

Cocktail Nuts

Name: Cocktail Nuts
Brand: Jabsons

Use in moderation Not on SafeShelf

NOVA 4no artificial coloursno artificial flavourszero added sugarno trans fatplant proteinlactose-freegluten-freediabetic-safeenjoy in moderation

Serving

30 g

Pack

—

Ingredients

Barcode

8904067709482

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 · 8 ingredients shown

Caution8 of 17 ingredients

PeanutsCaution

CashewnutsCaution

Refined Palmolein OilCaution

SaltCaution

Red ChilliCaution

Black SaltCaution

Green Chilli FlakesCaution

AsafoetidaCaution

Cleared 9▾

ChickpeasCleared

Green PeasCleared

CuminCleared

Mango PowderCleared

CorianderCleared

Carom SeedCleared

CloveCleared

Acidity Regulator (Citric Acid)Cleared

Anticaking Agent (Silicon Dioxide)Cleared

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.

4/8

claims fully supported

“Crispy & Crunchy”unverified

Sensory texture claim; no objective texture or moisture data available in any of the four data sources to confirm or deny.

“Perfectly Spiced”unverified

Subjective sensory descriptor; no quantitative spice-level or organoleptic data available to evaluate.

“Rich Combination of Shallow Fried Cashew Nuts, Peanuts, Chick Peas and Green Peas”true

Ingredient list confirms all four components: peanuts 19%, chickpeas 17%, green peas 17%, cashew nuts 15%. Frying medium is refined palmolein oil, consistent with shallow-fried preparation.

“5 Grams of Protein Per Serving”true

The per-serving nutrition column reports 5g protein per 30g serving. The rawLabelData per-100g value of 17g protein at a 30g serving also yields ~5.1g, corroborating the claim.

“No Artificial Colour Flavour”true

All colour and flavour contributors in the ingredient list are natural spices (red chilli, green chilli flakes, cumin, coriander, clove, etc.); no synthetic colour or artificial flavouring compounds are declared.

“Medium Spicy”unverified

Subjective heat-level descriptor; no Scoville or capsaicin quantification is available to verify the 'medium' classification.

“Party Snacks”true

Product is categorised as 'Party Snacks' in rawLabelData categories field; this is a usage descriptor consistent with the product format.

“Rich in Traditions”unverified

Marketing heritage claim referencing 'centuries old methods'; no third-party certification, historical documentation, or verifiable data provided in any source.

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

No artificial colours or flavours declared
Good plant-protein base: peanuts, cashews, chickpeas, green peas
Zero trans fat
No added sugars; 0g added sugar confirmed on label
ISO 22000:2018 certified manufacturer
FSSAI licensed (manufacturer and marketer)

Working against

Ultra-processed: contains E330 and E551 food additives
Fried in refined palmolein oil — EFSA-flagged GE and 3-MCPD contaminants
Dual sodium sources (salt + black salt) raise total sodium load
Per-100g nutrition values on label appear to reflect per-30g serving — potential consumer misrepresentation
Contains a major allergen (peanuts) and a tree-nut allergen (cashews)
Capsaicin from red chilli and green chilli may irritate sensitive GI tracts

Who should approach with care

Nut Allergy — Product contains both peanuts and cashew nuts — two of the most potent IgE-mediated food allergens — either of which can trigger severe anaphylaxis in sensitised individuals; even trace exposure must be avoided per EFSA and FDA guidance.

Infants — Multiple ingredients are contraindicated for infants: refined palmolein oil (EFSA GE/3-MCPD concern), asafoetida (associated with methemoglobinemia in direct infant administration), black salt (immature kidneys cannot handle sodium loads), green chilli (capsaicin inappropriate for immature GI mucosa), and clove (eugenol toxicity risk).

Pregnancy — Asafoetida has documented abortifacient pharmacological activity and may stimulate uterine contractions, making this product inadvisable during pregnancy; compounded by sodium load from salt and black salt (gestational hypertension risk) and GE contaminants in refined palmolein oil.

Hypertension — Both salt and black salt contribute to a combined sodium load (rawLabelData: 400 mg/100g); WHO identifies excess sodium as directly and continuously raising blood pressure, worsening hypertension and increasing stroke risk.

Kidney Disease — Salt and black salt together impose a significant sodium burden that impaired kidneys cannot efficiently excrete; chickpeas and green peas also contribute potassium and phosphorus, and capsaicin from chillies may accumulate in renal tissue — collectively a high-risk combination per WHO, EFSA, and FDA guidance.

Heart Disease — High sodium from dual salt sources promotes fluid retention and raises cardiac workload; refined palmolein oil's palmitic acid may adversely affect LDL and lipoprotein profiles; asafoetida has anticoagulant properties that may interact with cardiac medications.

Children — Capsaicin from red and green chilli can cause significant GI mucosal irritation in young children; cashews pose a choking hazard; peanuts carry a high allergen risk (~75% of childhood food allergic reactions involve peanut per EFSA); refined palmolein raises GE/3-MCPD exposure concerns relative to children's lower body weight.

Lactation — Bioactive sulfur-containing compounds from asafoetida may transfer into breast milk, and formal safety data for nursing infants at dietary exposure levels are lacking.

Ibs — Chickpeas and green peas are high-FODMAP legumes that can worsen bloating and abdominal cramping in IBS; capsaicin from red and green chilli activates gut TRPV1 receptors exacerbating pain and urgency; asafoetida at higher doses may also irritate GI mucosa.

Ibd — Capsaicin from both red chilli and green chilli flakes can trigger or worsen IBD flares via mucosal irritation; black salt's sulfide compounds and manufactured citric acid may further aggravate intestinal inflammation in susceptible individuals.

Liver Disease — Peanuts are susceptible to aflatoxin B1 (IARC Group 1 hepatocarcinogen) contamination if improperly stored, posing elevated risk to individuals with pre-existing liver conditions; capsaicin metabolism generates reactive hepatic intermediates via CYP2E1, and eugenol from clove is dose-dependently hepatotoxic.

Gout — Chickpeas and green peas contain moderate purines; while lower-risk than organ meats or shellfish, regular consumption of both in combination may contribute to elevated serum uric acid and precipitate gout flares in susceptible individuals.

Migraine — Capsaicin from red chilli and green chilli flakes is a well-recognised dietary migraine trigger in susceptible individuals via TRPV1-mediated neurogenic inflammation and sensory nerve sensitisation.

Epilepsy — Preliminary pharmacological literature suggests ferulic acid and related compounds in asafoetida may have CNS-stimulatory effects that could theoretically lower seizure threshold in individuals with epilepsy.

Elderly — Blood pressure typically rises with age and renal sodium-excretion capacity declines; the combined sodium load from salt and black salt makes this product a caution item for older adults per FDA guidance.

The full analysis

This product appeals to consumers seeking a crunchy, flavourful party snack or everyday namkeen. The base ingredients — peanuts, chickpeas, green peas, and cashews — are nutritious whole-food legumes and tree nuts, but the product is fried in refined palmolein oil (which carries EFSA-flagged process contaminants GE and 3-MCPD), and contains two food additives (citric acid E330 and silicon dioxide E551), placing it firmly in the NOVA 4 ultra-processed category. A significant data-quality flag: the main nutrition panel entries (170 kcal, 5g protein, 11g carbs, 12g fat per '100g') closely match the per-serving (30g) values reported in rawLabelData, while that same source declares 570 kcal, 17g protein, 37g carbs, and 39g fat per 100g — figures that are nutritionally plausible for a fried nut-and-legume snack; consumers and regulators relying on the label's per-100g column may be significantly underestimating energy and macronutrient intake.

FSSAI licence

10714007000081

Manufacturer

Heritage Namkeens Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched