Mccain
Mccain Cheese Pizza Mini Samosa
240 g
240 g
Platforms delivering in Govindpuri
Ingredients
Allergen Information
Nutritional Summary
The product scores poorly due to its high content of saturated fat (2.92g per 40g serving, which is 13.3% of the daily recommended intake) and sodium. The primary ingredient is refined wheat flour (Maida), which lacks fiber and essential nutrients. The recommended cooking method (deep frying) further degrades its nutritional quality by adding significant fat and calories.
Nutritional Facts per 100g
Protein
7 g
of RDA
Low in Protein. Seek other food sources.
Total Fat
14.8 g
of RDA
Contributes 23% of daily Total Fat needs.
Energy
294 kcal
of RDA
Contributes 15% of daily Energy needs.
Carbohydrates
33.2 g
of RDA
Contributes 11% of daily Carbohydrates needs.
Trans Fat
0.07 g
of RDA
Low in Trans Fat. Good choice for restricted diets.
Cholesterol
26.54 mg
of RDA
Low in Cholesterol. Good choice for restricted diets.
Sugar
5.13 g
of RDA
Low in Sugar. Good choice for restricted diets.
Sodium
358 mg
of RDA
Low in Sodium. Good choice for restricted diets.
Saturated Fat
7.3 g
of RDA
Acceptable levels of Saturated Fat.
%RDA: Percentage of Recommended Dietary Allowance based on FSSAI/ICMR guidelines for a 2000 kcal diet.
Healthy Recipe Ideas
Healthier Baked Samosa Chaat
Bake or air-fry the mini samosas for 10-12 minutes at 180°C until golden and crisp. Arrange on a platter, lightly crush them, and top with whisked low-fat yogurt, tamarind chutney, and mint-coriander chutney. Garnish with chopped onions, fresh coriander, and pomegranate seeds.
Health Benefits
This chaat recipe avoids deep-frying to cut down on fat and adds protein from yogurt and vitamins from fresh toppings.
Crispy Samosa Salad Bowl
Bake or air-fry the samosas until crispy. In a bowl, toss together mixed greens, cherry tomatoes, cucumber, and bell peppers with a light lemon vinaigrette. Top the salad with the warm, crispy samosas just before serving.
Health Benefits
Balances the processed snack with a serving of fresh, fiber-rich vegetables to create a more complete meal.
Additive Analysis
The additives used, such as emulsifiers (INS 331, INS 452), thickeners (INS 1422, INS 415), and acidity regulators (INS 260), are generally permitted by FSSAI and considered safe in moderation. However, the presence of multiple additives is characteristic of a highly processed food.
Preservatives
Artificial Colors
No artificial colors added
Artificial Flavors
Marketing Claims
The claim 'No Added Preservatives' can be misleading. While it may not contain common artificial preservatives like benzoates or sorbates, it includes ingredients like salt, sugar, and acidity regulators which have preservative properties. This could mislead consumers into perceiving the product as more natural or healthier than it is.