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punjabi papad

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Health Benefits of Panjabi Papad

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Explore the amazing health benefits, nutritional facts and interesting insights about Panjabi Papad ! Our traditional Panjabi Papad has a lot of advantages and purposes in adding it to regular diet since ancient times, one will be surprised to know the health benefits of Panjabi Papad and here in this article we discuss all of it. If you are a Panjabi Papad lover do try it from Kandrafoods, organic and homemade Panjabi Papad maker.

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Health Benefits of Panjabi Papad

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Nutritional Value

  • Calories: Approximately 20-30 kcal
  • Carbohydrates: Around 3-5 grams
  • Protein: Roughly 1-2 grams
  • Fat: About 0.5-1 gram
  • Fiber: Less than 1 gram

 

Health Benefits


Papad, also known as "papadum" in some regions, is a thin, crispy Indian snack typically made from a variety of ingredients, including lentil flour, chickpea flour, rice flour, or potato. While papads are a popular and tasty addition to many Indian meals, they are primarily enjoyed for their flavor and texture rather than being a significant source of health benefits. However, here are some potential health considerations when consuming papads:

  • Source of Protein and Fiber: Depending on the type of flour used, papads can provide a small amount of protein and dietary fiber. Lentil or chickpea-based papads may offer slightly higher protein and fiber content compared to those made from rice or potato flour.
  • Low in Calories: Papads are typically low in calories, which can be beneficial for those looking to manage their calorie intake.
  • Gluten-Free Options: Lentil and chickpea-based papads are naturally gluten-free, making them suitable for individuals with gluten intolerance or celiac disease.
  • Flavorful Add-On: Papads can enhance the overall dining experience by adding a crispy texture and a burst of flavor to meals. They are often served as an accompaniment to main dishes, such as rice and curry.
  • However, it's important to be mindful of some potential drawbacks:
  • High in Sodium: Many commercially available papads are seasoned with salt and other spices, making them high in sodium. Excessive sodium intake can contribute to high blood pressure and other health issues.
  • Oil Content: Some papads are deep-fried or require the addition of oil during cooking, which can increase their calorie and fat content.
  • Processing Methods: The nutritional value of papads can vary widely based on the ingredients and preparation methods used. Some commercially produced papads may contain additives or preservatives.
  • Portion Control: Because papads are typically served in small portions, it's easy to consume them in excess without realizing it, which can contribute to excessive calorie intake.

To enjoy papads in a healthier way, consider the following tips:

  • Opt for lentil or chickpea-based papads for a slightly higher protein and fiber content.
  • Cook papads using minimal oil or choose air-fried or roasted varieties to reduce the fat content.
  • Be mindful of portion sizes and avoid overindulging in papads, especially if they are high in salt.
  • Consider making homemade papads with control over the ingredients and seasoning to make them healthier.
  • While papads can be enjoyed in moderation as part of a balanced diet, it's important to focus on a wide variety of nutrient-rich foods to meet your nutritional needs and promote overall health.

 

Interesting Facts

  • Papad, also known as "papadum" or "papar," is a thin, crispy Indian flatbread or cracker that is typically made from lentil, chickpea, or rice flour. While it's not specific to Punjab, here are some interesting facts about papad in the context of Indian cuisine:
  • Variety of Flavors: Papads come in a wide range of flavors, including plain, spiced, and seasoned with various spices and herbs like black pepper, cumin, and garlic.
  • Regional Variations: Different regions of India have their own variations of papads. For example, in North India, urad dal (black gram) papads are popular, while in South India, rice-based appalams are common.
  • Diverse Ingredients: Besides lentil and rice, papads can be made from other ingredients like potato, sabudana (tapioca pearls), and even certain vegetables like jackfruit.
  • Sun Drying: Traditionally, papads are sun-dried to remove moisture and make them crispy. This process can take several days and requires ample sunlight.
  • Quick Cooking: Papads are typically fried or roasted before serving. They puff up and become crispy when exposed to high heat, and the process takes just a few seconds.
  • Accompaniment: Papads are often served as an accompaniment or side dish in Indian meals. They provide a crunchy texture and are sometimes used as a palate cleanser between bites of other dishes.
  • Snack Food: In addition to being part of a meal, papads are also popular as a snack. They can be enjoyed with chutneys, pickles, or as a topping for chaats and salads.
  • Festival Foods: Papads are commonly prepared and served during festivals and special occasions in India. They are a part of celebratory meals and feasts.
  • Dietary Preferences: Papads are suitable for vegetarian and vegan diets since they are typically made from plant-based ingredients.
  • Commercial Production: While many people make papads at home, there is also a significant commercial production of papads in India, with numerous brands offering a variety of flavors and styles.
  • International Popularity: Papads have gained popularity beyond India and are enjoyed by people in various countries due to their unique flavors and crunchiness.
  • Papadum Diplomacy: In some cases, papads have played a role in diplomatic relations between countries. For instance, "papadum diplomacy" refers to instances where papads or food items were exchanged as a symbol of goodwill between nations.

Who, when & How To Eat

Suggested consumable by age groups

  • A significant quantity of one to two tablespoons or pieces of Chicken pickle can be consumed by all age groups.

Good times to eat:

  • It is perfect for lunchtime as a side dish with rice.

Eat along with:

  • It can be eaten alongside Indian lunch or tiffin varieties
  • can also be mixed with hot boiled rice.

When not to eat or eat more often:

  • It is advisable to eat in moderation.

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