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Haldiram's

Dal Biji

Name: Dal Biji
Brand: Haldiram's

Use in moderation SafeShelf · review pending

NOVA 3no artificial additivesno added sugarhigh sodiumno preservativesdeep friedgluten-freediabetic-safenut-freelactose-freeenjoy in moderation

Serving

20 g

Pack

400 g

Ingredients

Barcode

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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 · 2 ingredients shown

Caution2 of 6 ingredients

Edible Vegetable Oil (Cotton Seed, Corn & Palmolein Oil)Caution

Spices & Condiments (Red Chilli Powder, Aniseed Powder, Black Pepper Powder, Coriander Powder, Cardamom Powder, Mango Powder, Cumin Powder, Cinnamon Powder, Mace Powder, Nutmeg Powder, Clove Powder, Mint Leaves Powder, Asafetida Powder, Fenugreek Seed Powder and Ginger Powder)Caution

Cleared 4▾

Gram Pulse FlourCleared

LentilCleared

Muskmelon SeedsCleared

Iodised SaltCleared

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.

1/2

claims fully supported

“Relish the Goodness of Delightful Savoury Treats”unverified

A subjective marketing tagline; no nutritional, certification, or ingredient data in the available sources confirms any specific health or quality 'goodness' beyond the clean additive profile.

“Golden Savour Mix”true

The rawLabelData confirms seriesLabel: 'Golden Savour Mix', so this is accurately the product's series designation.

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, preservatives, or emulsifiers
No added sugar (0 g added sugar per label)
Contains whole lentils and muskmelon seeds for protein and micronutrients
All-natural spice blend; no artificial flavouring agents
Vegetarian product

Working against

Very high sodium: 935 mg per 100 g
High total fat: 39.7 g per 100 g from deep frying
Contains palmolein oil — high in saturated fat and refining process contaminants (GE, 3-MCPD)
Contains cottonseed oil — high omega-6, residual gossypol risk if poorly refined
Trans fat present (0.1 g/100 g), albeit near label limit of quantification
High saturated fat: 10.6 g per 100 g

Who should approach with care

Infants — Multiple ingredients are contra-indicated for infants: iodised salt (immature renal function), asafoetida (methemoglobinemia risk), mint (menthol breathing risk), mace and nutmeg (myristicin neurotoxicity), and chilli (capsaicin GI irritation).

Pregnancy — Asafoetida carries documented abortifacient and uterotonic risk; fenugreek has uterotonic properties at supra-culinary doses; cottonseed oil retains trace gossypol with embryotoxic animal-study signals; iodised salt iodine balance is critical during pregnancy and requires clinician guidance.

Lactation — Asafoetida sulfur compounds may transfer into breast milk with unknown infant safety; fenugreek at any dose during lactation warrants physician oversight; iodine adequacy from salt alone is insufficient and clinician assessment is advised.

Children — Cassia-type cinnamon powder, mace, nutmeg, and chilli in the spice blend can push children closer to their respective tolerable intake limits (coumarin TDI, myristicin threshold, capsaicin irritation) at even moderate snack portions given lower body weight.

Hypertension — Sodium at 935 mg/100 g means a modest 60 g portion delivers over 560 mg sodium; high dietary sodium is a primary driver of elevated blood pressure and cardiovascular risk in hypertensive individuals.

Kidney Disease — High sodium, protein (from gram flour and lentils), potassium (lentils), phosphorus (muskmelon seeds, gram flour), and organic acid load (amchur) all require restriction in CKD; cumulative burden warrants physician or dietitian review.

Liver Disease — Cottonseed oil carries residual gossypol hepatotoxicity risk; eugenol in clove powder and myristicin in nutmeg/mace impose additional hepatic metabolic stress in individuals with impaired liver function.

Heart Disease — Palmolein and cottonseed oils contribute high saturated and omega-6 fatty acids that may raise LDL and promote inflammation; the high sodium content compounds cardiovascular load in individuals with existing heart disease.

Thyroid Disease — Iodised salt contributes iodine that can precipitate iodine-induced thyrotoxicosis or worsen Hashimoto's or Graves' disease; individuals with thyroid disorders should seek medical guidance on total daily iodine intake including from namkeen snacks.

Epilepsy — Nutmeg powder (myristicin) and asafoetida (ferulic acid CNS activity) both carry preliminary evidence of neuroactive effects that may interact with seizure thresholds in susceptible individuals.

Ibs — Gram flour and lentils are high-FODMAP ingredients that ferment in the colon and trigger bloating and abdominal pain in IBS; capsaicin (chilli), piperine (black pepper), and concentrated organic acids (amchur) further irritate gut mucosa.

Ibd — The combination of high-fibre lentils and gram flour, spicy capsaicin-containing chilli, piperine from black pepper, and volatile oils from multiple spices can trigger or worsen flares in Crohn's disease or ulcerative colitis.

Gout — Lentils (22%) and muskmelon seeds (6%) both contain purines and protein that standard gout dietary guidance recommends limiting to manage uric acid levels.

Migraine — Capsaicin in chilli powder and phenylpropanoid compounds including myristicin in nutmeg are recognised dietary migraine triggers in susceptible individuals.

Gluten Intolerance — Gram flour is inherently gluten-free but is frequently processed in shared facilities handling wheat; no certified gluten-free declaration is present on this label, posing a cross-contamination risk for individuals with coeliac disease.

The full analysis

Dal Biji is a traditional Indian fried namkeen bought as an everyday snack or tea-time accompaniment. Its ingredient list is reassuringly clean — no artificial colours, preservatives, emulsifiers, or added sugars — and it derives modest protein from gram flour and lentils. The critical concern for most buyers is its very high sodium (935 mg/100 g) and high total fat (39.7 g/100 g, dominated by a blend of cottonseed, corn, and palmolein oils that are elevated in saturated and omega-6 fatty acids); at a realistic two-handful serving the sodium load climbs quickly. The single most useful thing a curious consumer should know: this is a minimally additive-laden fried snack, but its sodium and saturated-fat density mean it is best enjoyed in the small 20 g portion the label suggests, not straight from the bag.

Region

Source

MANUAL

Analysis

Independently researched