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Haldiram's Nagpur

Ratlami Sev

Name: Ratlami Sev
Brand: Haldiram's Nagpur

Use in moderation SafeShelf · review pending

NOVA 3no added sugarno artificial coloursno preservativesno artificial flavourshigh fatgluten-freediabetic-safenut-freelactose-freeenjoy in moderation

Serving

50 g

Pack

150 g

Ingredients

Barcode

8904004400427

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 · 4 ingredients shown

Caution4 of 13 ingredients

Edible Vegetable OilCaution

SaltCaution

Red ChilliCaution

NutmegCaution

Cleared 9▾

Chick Peas FlourCleared

AjwainCleared

CuminCleared

Black PepperCleared

CloveCleared

TurmericE100Cleared

CardamomCleared

Dry Ginger PowderCleared

Bay 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.

2/3

claims fully supported

“Taste of Tradition”unverified

A subjective marketing claim; no verifiable nutritional or ingredient criterion exists to evaluate it.

“Extruded Snack of Bengal Gram Flour with Pinch of Clove”true

Chickpea flour (besan / Bengal gram flour) is the first-listed ingredient, confirming it as the primary base; clove appears in the ingredient list, consistent with its use as a seasoning. The extruded format aligns with the sev category.

“Suitable for Vegetarians”true

The product is confirmed vegetarian (vegetarianStatus: veg) with no animal-derived ingredients in the ingredient list.

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 added sugar — 0 g sugar per 100 g
No artificial colours, flavours, or preservatives
No trans fat declared
Whole spice blend with functional ingredients (ajwain, turmeric, clove)
Good source of plant protein (~10.9 g per 100 g) from chickpea flour
Vegetarian certified

Working against

Very high total fat — 38.9 g per 100 g
High saturated fat — 14.37 g per 100 g (7.18 g per 50 g serving)
Calorie-dense at 561 kcal per 100 g
Unspecified vegetable oil — source and refining method not declared
Low dietary fibre at 1.01 g per 100 g despite chickpea base
May contain peanuts, tree nuts, gluten, and sesame (cross-contact risk)

Who should approach with care

Infants — Nutmeg is explicitly flagged as avoid for infants due to a very low toxicity threshold relative to body weight; clove poses eugenol toxicity and choking risk; whole bay leaf fragments and high spice concentrations are inappropriate for infants.

Children — Multiple ingredients — nutmeg, clove, red chilli, salt, and turmeric — carry caution flags for children due to lower tolerance thresholds for capsaicin mucosal irritation, anticholinergic spice effects, and WHO guidance that children's sodium limits are lower than adults'.

Pregnancy — Ajwain has documented abortifacient pharmacological activity at higher doses; nutmeg exhibits antiprogesterone effects; red chilli, clove, cumin, bay leaves, ginger, and black pepper each carry pregnancy cautions, making the cumulative spice load a reason for moderation.

Lactation — Nutmeg's anticholinergic myristicin may reduce prolactin-driven lactation; cardamom and dry ginger powder also carry precautionary cautions for lactating women at above-culinary amounts.

Hypertension — Salt (sodium chloride) directly and continuously raises blood pressure; WHO and EFSA identify hypertension as the highest-risk group for excess sodium intake, and 63 mg sodium per serving contributes to daily load.

Heart Disease — High sodium intake from salt promotes fluid retention and raises cardiac workload; the high saturated fat content (7.18 g per serving) additionally burdens cardiovascular health per established dietary guidelines.

Kidney Disease — Salt worsens sodium retention and accelerates renal decline in impaired kidneys; chickpea flour contributes significant potassium and phosphorus; and red chilli may accumulate in renal tissue at high intake — multiple ingredients signal risk.

Liver Disease — Clove (eugenol hepatotoxicity), turmeric at elevated intake, nutmeg (myristicin via CYP3A4/CYP1A2), red chilli (capsaicin reactive metabolites), and high dietary fat from unspecified vegetable oil collectively place additional metabolic burden on a compromised liver.

Ibs — Chickpea flour is a high-FODMAP ingredient that ferments in the colon; capsaicin from red chilli stimulates TRPV1 GI receptors; black pepper, ajwain, ginger, and cumin may also exacerbate bloating, urgency, and abdominal pain in IBS-sensitive individuals.

Ibd — Chickpea flour's insoluble fibre and FODMAP content, combined with capsaicin-induced mucosal irritation from red chilli and piperine-mediated GI motility effects from black pepper, may worsen symptoms during active IBD flares.

Epilepsy — Case reports associate high-dose nutmeg ingestion with seizures in individuals with prior seizure history due to myristicin's anticholinergic and psychoactive activity, even though this product uses culinary quantities.

Elderly — Renal sodium excretion capacity declines with age, making the elderly disproportionately susceptible to hypertension and cardiovascular harm from dietary sodium per FDA guidance; the high fat content also warrants portion control.

Gout — Chickpea flour contains moderate purines (~57 mg/100 g); when consumed in quantity as a snack base, it may contribute to elevated serum uric acid in hyperuricaemia-prone individuals.

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

The full analysis

Ratlami Sev is a classic Indian namkeen bought for its bold, spiced flavour rooted in regional culinary tradition. The ingredient list is impressively clean — chickpea flour, refined vegetable oil, salt, and a generous whole-spice masala — with zero added sugar, no E-number additives, no artificial colours or flavours, and no preservatives. The main concern is its energy density and fat load: nearly 39 g of fat per 100 g, with over 14 g of that being saturated fat, meaning a single 50 g serving already delivers more than 7 g of saturated fat. The most useful thing a curious consumer should know is that this snack is about as 'clean-label' as fried savory snacks get, but its saturated fat per serving is high enough to warrant portion discipline, especially for those managing heart disease or weight.

Manufacturer

Haldiram's Nagpur

Region

Source

MANUAL

Analysis

Independently researched