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Jabsons

Moong Jor Chatpata

Name: Moong Jor Chatpata
Brand: Jabsons

Use in moderation SafeShelf · review pending

NOVA 4high proteinhigh fiberno artificial coloursno artificial flavoursno added sugarlactose-freegluten-freediabetic-safenut-freeenjoy in moderation

Serving

50 g

Pack

—

Ingredients

Barcode

8904067700120

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 · 3 ingredients shown

Caution3 of 8 ingredients

Refined Cottonseed OilCaution

ChilliCaution

AsafoetidaCaution

Cleared 5▾

Green Gram (Moong)Cleared

Iodized SaltCleared

CuminCleared

CorianderCleared

Acidity Regulator (Citric Acid, Malic Acid)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.

7/10

claims fully supported

“12 Grams of Protein Per Serving”true

The structured nutrition data shows 12g protein per 50g serving, consistent with this claim. Note: the raw label per-100g value of 23g ÷ 2 gives ~11.5g per 50g serving, closely corroborating the figure; the small difference (~0.5g) is within rounding tolerance.

“7 Grams of Dietary Fiber Per Serving”true

Structured nutrition data lists 7g dietary fibre per 50g serving, directly supporting the claim.

“No Trans Fat”true

Both the structured nutrition panel and raw label data show 0g trans fat per serving and per 100g.

“Gluten Free”misleading

The label caveats explicitly state: 'Processed in a plant where gluten containing products are manufactured.' A product made in a shared gluten facility cannot credibly carry a Gluten Free claim under FSSAI or international standards without certified testing showing below-threshold contamination, which is not provided.

“No Artificial Flavour”true

All flavouring agents in the ingredient list — chilli, cumin, coriander, asafoetida — are natural spices. No artificial flavouring substances are present.

“No Artificial Colour”true

No artificial or synthetic colour (E1xx series) appears in the ingredient list. The product's colour derives from the spices used.

“Party Snacks”unverified

This is a product category descriptor rather than a factual or nutritional claim; it cannot be verified or falsified against objective data.

“Rich in Traditions”unverified

A subjective brand-story marketing claim with no objective measurement criteria; the brand narrative references 'centuries old methods' but no independent verification is available.

“Chatpata - With Mouthwatering Indian Spices”true

Ingredients confirm the presence of chilli, cumin, coriander, asafoetida, and acidity regulators — a credible chatpata spice profile. The subjective 'mouthwatering' qualifier is unverifiable.

“Flattened Green Grams”true

Green Gram (Moong) is listed as the primary ingredient at 70%; the product description in raw label data confirms 'Flattened Green Grams (Moong) with Mouthwatering Indian Spices'.

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

High dietary fibre (7g per 50g serving)
High protein from legume base (12g per 50g serving)
No artificial colours in ingredient list
No artificial flavours; only natural spices used
Zero added sugar and zero trans fat
FSSAI licensed and ISO 22000:2018 certified manufacturer

Working against

NOVA 4 ultra-processed due to added acidity regulators (E330, E296)
Refined cottonseed oil carries EFSA-flagged process contaminants (GE, 3-MCPD)
Asafoetida is unsafe for pregnancy and direct infant use
Cross-contamination risk: made in facility with gluten products
May contain soy allergen per label advisory
Possible per-100g nutrition labelling discrepancy — OCR data suggests values may be per-serving

Who should approach with care

Pregnancy — Asafoetida (hing) has documented ethnobotanical use as an abortifacient and preliminary evidence of uterine-stimulating activity, making it a compound to strictly avoid during pregnancy.

Infants — Asafoetida has been associated with methemoglobinemia in infants, and chilli is highly irritating to the immature GI tract; refined cottonseed oil also raises EFSA-flagged glycidyl ester concerns for infants.

Lactation — Bioactive sulfur compounds from asafoetida may transfer into breast milk, and capsaicin from chilli has been linked in case reports to skin rashes in nursing infants; medical guidance is advisable.

Children — High-capsaicin chilli content can cause significant GI and mucosal irritation in young children, and frequent exposure to acidity regulators (citric and malic acid) raises dental enamel erosion concerns.

Hypertension — Iodized salt contributes sodium (290mg per 100g per structured data; raw label suggests up to 580mg per 100g); excess sodium is a recognised risk factor for elevated blood pressure per WHO guidance.

Heart Disease — Refined cottonseed oil has a high omega-6 to omega-3 ratio unfavourable for cardiovascular health, iodized salt adds sodium load, and asafoetida may interact with anticoagulant medications.

Kidney Disease — Moong dal contributes purines and phosphorus, iodized salt adds sodium, and citric and malic acid organic acids can alter urinary mineral excretion — all requiring careful management in renal disease.

Liver Disease — Process contaminants 3-MCPD and 2-MCPD formed during high-temperature refining of cottonseed oil have shown potential hepatotoxic properties in animal studies reviewed by EFSA (2016).

Thyroid Disease — Iodized salt can disrupt iodine balance in individuals with hyperthyroidism or Hashimoto's thyroiditis; physician guidance on total dietary iodine intake is recommended.

Epilepsy — Ferulic acid and related compounds in asafoetida have been suggested in preliminary literature to have CNS-stimulatory effects that could theoretically lower seizure threshold in susceptible individuals.

Gout — Moong dal provides moderate purines that may contribute to elevated serum uric acid; portion control is advisable in accordance with standard gout dietary guidance.

Ibs — Multiple ingredients — moong dal (FODMAPs), capsaicin from chilli (TRPV1 activation), citric acid, malic acid, and high-dose asafoetida — can individually and collectively exacerbate IBS symptoms.

Ibd — The combination of high dietary fibre from legumes, capsaicin irritation, and potential pro-inflammatory effects of manufactured citric acid residues may aggravate symptoms during active IBD flares.

Other — Individuals with GERD, peptic ulcers, or Apiaceae-family allergies (coriander, cumin cross-reactivity) should limit or avoid this product due to chilli capsaicin's reflux-aggravating effects and spice cross-reactivity risks.

The full analysis

This product is a popular Indian namkeen-style snack targeting health-conscious snackers and party audiences who want a legume-based alternative to fried potato chips. Its 70% moong base delivers a meaningful protein and fibre payload per serving, and the ingredient list is notably short with recognisable spices and no artificial colours or flavours. However, two issues temper the picture: the presence of acidity regulators citric acid (E330) and malic acid (E296) technically push it into NOVA 4 ultra-processed territory, and a significant discrepancy exists between the structured per-100g nutrition figures (260 kcal, 12g protein) and the raw-label per-100g data (520 kcal, 23g protein) — the structured values appear to be per-serving (50g) figures mislabelled as per-100g, which is a potential OCR/intake error consumers should be aware of. Pregnant women and infants should avoid this product primarily because of the asafoetida content.

FSSAI licence

10012021000295

Manufacturer

Heritage Namkeens Pvt. Ltd.

Region

Source

MANUAL

Analysis

Independently researched