PepsiCo, Kurkure
C
ProfileModerate
Kurkure Green Chutney Style
SNACKS INVerified
Pack Size
72g
Serving Basis
20 g
Barcode
8901491103084
Kurkure Green Chutney Style is a crunchy extruded namkeen snack made from rice meal, corn meal and gram meal, fried in palmolein oil and coated with a tangy mint-chutney style seasoning. The finger-shaped puffs are typically eaten straight from the pack as a tea-time or between-meal snack. It is sold in a 72 g pack with a labelled serving size of 20 g.
Data last verified: 23 Jul 2026
Processing level
NOVA 4Ultra-processed
NOVA food-processing classification (Monteiro et al.), derived from the ingredient list. How this works
Nutritional Level Analysis (per 100g)
Fat
high
Sugars
low
Salt
high
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
Nutritional Transparency Profile
"Kurkure Green Chutney Style is an extruded, fried corn-rice-gram snack classified as ultra-processed (NOVA 4). Per 100g it is energy-dense (558 kcal) with high total fat (34.5 g), high saturated fat (15.5 g) and substantial sodium (680 mg), while added sugars are low (1.7 g). The formulation combines refined cereal starches, palmolein and a seasoning system containing flavour enhancers (INS 627, INS 631), an artificial spearmint flavouring component and maltodextrin. Gram meal (6%) contributes some legume protein, but overall protein density is modest relative to calories."
Nutritional Highlights
- • Low added sugar content (1.7 g per 100g)
- • Gram meal (6%) contributes legume-derived protein and flavour
- • Uses plant-derived colour (Paprika Extract, INS 160c) rather than synthetic dyes
- • Trans fat is very low (0.1 g per 100g)
- • Clear serving-size guidance (20 g) supports portion awareness
Points of Consideration
- • High saturated fat density (15.5 g per 100g), largely from palmolein frying
- • High sodium relative to WHO daily reference intakes
- • Ultra-processed formulation with flavour enhancers and artificial flavouring components
- • No declared fiber and a low protein-to-calorie ratio, suggesting lower satiety per calorie
- • High energy density (558 kcal per 100g) from refined starch and oil
Long-Term Pattern Considerations
Published research associates frequent long-term consumption patterns high in saturated fat, sodium and ultra-processed foods with increased cardiometabolic considerations, including less favourable blood lipid profiles and blood pressure outcomes. Occasional consumption within an otherwise balanced, fiber-adequate diet is a more supportable pattern.
Scientific Evidence Sources
WHO Guidelines
FSSAI Standards
NIH Clinical Research
*AI-synthesized from the product's declared ingredient list and public regulatory information. Confidence varies with how complete the label data is.
Ingredient Interaction Index
The combination of refined cereal starch, fried fat and salt is associated in food-science research with high palatability and lower satiety per calorie, which can make portion regulation harder. Flavour enhancers INS 627 and INS 631 act synergistically with the savoury seasoning to intensify umami perception, and the rapid-digesting refined starches paired with high fat raise the energy delivered per bite.
Legal Context: This analysis is generated by indexing publicly available nutritional data and published research. It does not constitute medical advice, diagnosis, or clinical recommendations. Always consult a qualified healthcare professional.
AI-Generated Research SynthesisThis analysis was synthesized by BetterBite AI using peer-reviewed literature.AI can make mistakes or misinterpret scientific context.This information is for transparency assistance only. Always cross-reference with primary sources and consult a healthcare professional for clinical decisions.
C
TRANSPARENCY PROFILE
Moderate
Some processing or additives present
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
CACTIVE
D
E
← Nutrient DenseMost Processed →
4.0/10
Health Score
Moderate
Concern Index
Calculation Pillars:
How we calculate this →Processing Level
Additive Density
Added Sugar
Sodium
Saturated Fat
Smart Suggestions to Eat
Personalized consumption insights
- 1Keep to the labelled 20 g serve (about 112 kcal) rather than eating from the full pack
- 2Pair with a protein or fiber source such as curd, sprouts or fruit to improve satiety
- 3Account for the sodium contribution (about 136 mg per serve) within the WHO-recommended daily limit
- 4Treat as an occasional snack rather than a daily routine item
Clinical Context: AI-synthesized research patterns based on ingredient synergy. Not a medical prescription. Consult a professional before significant dietary changes.
Smart Swap Ideas
AI-suggested snack types to explore — not specific products
Roasted chana (Bengal gram)
Plain or lightly seasoned roasted makhana (fox nuts)
Air-popped popcorn with minimal salt
Baked multigrain or ragi-based snack options
Unsalted mixed nuts in portioned amounts
Nutrition Facts (per 100g)
Carbohydrates56.2g
Sugar2g
Protein5.6g
Total Fat34.5g
Sodium680mg
Nutritional values sourced from Open Food Facts and product labels. Actual values may vary.
Ingredient Transparency
Tap any row · FSSAI, FDA, EFSA
17 ingredients1
Rice Meal
38%No Notables
Base cereal / structural starch
2
Corn Meal
19%No Notables
Base cereal / structural starch
3
Palmolein
Moderate
Frying oil / fat phase
4
Spices And Condiments
No Notables
Seasoning / flavour
5
Iodised Salt
Moderate
Seasoning / sodium source
6
Sugar
Moderate
Sweetener / flavour balancing
7
Tamarind Powder
No Notables
Natural acidulant / flavour
8
Flavouring Substances
Synthetic
LowFlavouring
9
Maltodextrin
Synthetic
ModerateCarrier / bulking agent
10
Citric Acid
INS 330
No NotablesAcidity regulator
11
Gum Arabic
INS 414
No NotablesEmulsifier / stabilizer
12
Paprika Extract
INS 160C
No NotablesColour
13
Disodium Guanylate
INS 627
LowFlavour enhancer
14
Disodium Inosinate
INS 631
LowFlavour enhancer
15
Gram Meal
6%No Notables
Legume flour / protein and flavour contributor
16
Onion
No Notables
Seasoning component
17
Garlic
No Notables
Seasoning component
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Rice Meal38% | ✓No Notable Concerns | Base cereal / structural starch | A conventional refined cereal ingredient with low fiber and rapidly digestible starch. |
2 Corn Meal19% | ✓No Notable Concerns | Base cereal / structural starch | A conventional cereal ingredient; in refined form it offers limited fiber and micronutrients. |
3 Palmolein | ⚠Moderate Concern | Frying oil / fat phase | A permitted edible oil whose saturated fat content warrants moderation within overall dietary fat intake. |
4 Spices And Condiments | ✓No Notable Concerns | Seasoning / flavour | Conventional culinary seasoning ingredients with no specific concern at typical snack inclusion levels. |
5 Iodised Salt | ⚠Moderate Concern | Seasoning / sodium source | Sodium intake beyond recommended levels is associated in published research with raised blood pressure, so salty snacks merit portion awareness. |
6 Sugar | ⚠Moderate Concern | Sweetener / flavour balancing | Free sugars are recommended by WHO to stay below 10% of daily energy, though this product's contribution is small. |
7 Tamarind Powder | ✓No Notable Concerns | Natural acidulant / flavour | A traditional fruit-derived ingredient with no specific concern at seasoning-level use. |
8 Flavouring Substances Synthetic | ✓Low Concern | Flavouring | Flavouring substances are used at very low levels under permitted-list regulation, with identities not individually disclosed on the label. |
9 Maltodextrin Synthetic | ⚠Moderate Concern | Carrier / bulking agent | A high-glycaemic refined carbohydrate used at low levels in seasoning, of note mainly as an ultra-processing marker. |
10 Citric Acid INS 330 | ✓No Notable Concerns | Acidity regulator | A well-characterized food acid with a long history of use and no numerical intake limit assigned by JECFA. |
11 Gum Arabic INS 414 | ✓No Notable Concerns | Emulsifier / stabilizer | A plant-derived hydrocolloid regarded as well tolerated, with no numerical intake limit assigned. |
12 Paprika Extract INS 160C | ✓No Notable Concerns | Colour | A plant-derived colour with an established acceptable daily intake from EFSA. |
13 Disodium Guanylate INS 627 | ✓Low Concern | Flavour enhancer | Assessed as acceptable at typical use levels, with individuals managing purine-restricted diets sometimes choosing to limit nucleotide additives. |
14 Disodium Inosinate INS 631 | ✓Low Concern | Flavour enhancer | Assessed as acceptable at typical use levels, with individuals managing purine-restricted diets sometimes choosing to limit nucleotide additives. |
15 Gram Meal6% | ✓No Notable Concerns | Legume flour / protein and flavour contributor | A traditional legume flour generally regarded as a positive formulation component. |
16 Onion | ✓No Notable Concerns | Seasoning component | A conventional culinary ingredient with no specific concern at seasoning-level use. |
17 Garlic | ✓No Notable Concerns | Seasoning component | A conventional culinary ingredient with no specific concern at seasoning-level use. |
Research sourced from FSSAI · FDA · EFSA · WHO · Peer-reviewed literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FSSAI, FDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
How We Score Products••Data Sources: Open Food Facts • WHO • FSSAI • FDA • EFSA • Published Literature