Kurkure
Kurkure Masala Munch
78 g
78 g
Platforms delivering in Govindpuri
Ingredients
Allergen Information
Nutritional Summary
The product scores poorly due to its high content of saturated fat (3.04g) and sodium (138.8mg) in a small 20g serving. While low in sugar, it is a highly processed, fried snack with high energy density and minimal dietary fiber or micronutrients. These characteristics make it an unhealthy choice for regular consumption as per FSSAI guidelines for discretionary foods.
Nutritional Facts per 100g
Protein
6.4 g
of RDA
Low in Protein. Seek other food sources.
Total Fat
33.7 g
of RDA
Contributes 52% of daily Total Fat needs.
Energy
556 kcal
of RDA
Contributes 28% of daily Energy needs.
Carbohydrates
56.8 g
of RDA
Contributes 19% of daily Carbohydrates needs.
Sugar
1.7 g
of RDA
Low in Sugar. Good choice for restricted diets.
Trans Fat
0.1 g
of RDA
Low in Trans Fat. Good choice for restricted diets.
Sodium
694 mg
of RDA
Acceptable levels of Sodium.
Saturated Fat
15.2 g
of RDA
⚠️ High in Saturated Fat. Monitor intake from other sources.
%RDA: Percentage of Recommended Dietary Allowance based on FSSAI/ICMR guidelines for a 2000 kcal diet.
Healthy Recipe Ideas
Kurkure Chaat Salad
1. Lightly crush one serving (20g) of Kurkure. 2. Mix with 1/2 cup of chopped onion, tomato, and cucumber. 3. Add a tablespoon of boiled chickpeas or sprouts. 4. Squeeze half a lemon, add fresh coriander, and toss well before serving.
Health Benefits
This recipe adds fiber, vitamins, and plant-based protein from fresh vegetables and legumes, balancing the snack's high-fat profile.
Kurkure Bhel Puri
1. Prepare a base of puffed rice (murmura) with chopped onions and boiled potatoes. 2. Crush a serving of Kurkure and add it to the mix for extra crunch and spice. 3. Drizzle with tamarind chutney and a squeeze of lime. 4. Garnish with sev and coriander.
Health Benefits
Incorporates the snack into a larger, more balanced bhel puri, reducing the overall proportion of fried content per bite.
Additive Analysis
The additives used, including acidity regulators (Citric Acid, Malic Acid, Tartaric Acid) and natural color (160c - Paprika Oleoresin), are approved by FSSAI and generally considered safe for consumption within prescribed limits. The use of nature-identical flavouring substances is also permitted. The health risk from the additives is low; the primary concern is the product's overall nutritional profile.
Preservatives
Artificial Colors
No artificial colors added
Artificial Flavors
Marketing Claims
The claim 'Made with Dal, Corn & Rice' is factually correct but potentially misleading. It creates a health halo by highlighting 'Dal' (gram meal), which only constitutes 3% of the product. This distracts from the fact that it is a fried snack high in fat, saturated fat, and sodium. The marketing emphasizes wholesome-sounding ingredients while the product's nutritional profile is poor.