Tag: Pappadam

According to nutrition experts, the way pappadam is prepared is the single biggest factor determining its impact on cholesterol and overall heart health. While the base ingredients are nutritious, deep-frying can introduce unhealthy fats and significantly increase calories.

According to nutrition experts, the healthiness of pappadam largely depends on its preparation method, with roasted versions being a much healthier option than fried ones. This article explores whether pappadam is healthy to eat by delving into its nutritional profile, preparation methods, and potential health impacts.

According to nutritional data, 100 grams of plain, un-fried papad can contain approximately 25-26 grams of protein, making it a surprisingly good source of plant-based protein, especially for vegetarians and vegans. This crispy Indian accompaniment's health profile, however, is heavily influenced by its ingredients and cooking method.

Despite a common misconception, authentic and traditional pappadam is not primarily made from maida, a refined wheat flour. Instead, this famously crisp Indian cracker relies on a base of legume flours, like urad dal, to achieve its unique texture and flavor.

According to one study on packaged Indian foods, some papads contain an excessively high salt content, with a mean sodium content of 1219mg/100g, significantly exceeding health guidelines. This illustrates that despite their popularity, understanding the disadvantages of pappadam is crucial for conscious consumers.