ITC, Bingo!
E
ProfileHigh Concern
Bingo! Tedhe Medhe Masala Tadka
SNACKS INVerified
Pack Size (scanned)
38 g
Label Serving
20 g
Barcode
8909081009488
Bingo! Tedhe Medhe Masala Tadka is a crunchy extruded namkeen snack of spindle-shaped rice sticks fried in palmolein and coated with a tangy-spicy masala seasoning. Corn and Bengal gram grits are used as flavouring agents. It is eaten straight from the pack as a snack; this is a 38 g pouch.
Data last verified: 25 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 100 g)
Fat
high
Saturated 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
"Bingo! Tedhe Medhe Masala Tadka is a fried, extruded rice-based namkeen classified as ultra-processed (NOVA 4). Per 100 g it is energy-dense (541 kcal) and high in total fat (32.8 g, 7.7 g saturated) with substantial sodium (732.6 mg), while sugar is very low (1.8 g total, 0.15 g added). The formulation is built on refined rice grits fried in palmolein with a savoury masala seasoning that includes a flavour enhancer (INS 508) and hydrolysed vegetable protein. It provides modest protein and little fiber relative to its calories."
Nutritional Highlights
- • Very low in sugar (1.8 g total, 0.15 g added per 100 g)
- • Corn and Bengal gram grits contribute some flavour and plant protein
- • Trans fat is low as declared (0.1 g per 100 g)
- • Clear serving-size guidance (20 g) supports portion awareness
Points of Consideration
- • High total fat density (32.8 g per 100 g), largely from palmolein frying
- • High sodium (732.6 mg per 100 g) relative to WHO daily reference intakes
- • Ultra-processed formulation with a flavour enhancer and hydrolysed vegetable protein
- • Refined rice base with little fiber and a low protein-to-calorie ratio
- • Contains soy; may contain milk and wheat
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 pressure and lipid 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 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. The flavour enhancer (INS 508, potassium chloride) works with the salt and spices to intensify savoury perception, and the fried refined-rice base delivers energy quickly with limited fiber to slow it.
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.
E
TRANSPARENCY PROFILE
High Concern
Highly processed with significant additives
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
B
C
D
EACTIVE
← Nutrient DenseMost Processed →
1.2/10
Health Score
Elevated
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 rather than eating from the full pouch
- 2Pair with a protein or fiber source such as curd, sprouts or fruit to improve satiety
- 3Account for the sodium contribution 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
Roasted mixed millets or nuts in portioned amounts
Nutrition Facts (per 100 g)
Energy541kcal
Carbohydrates55.9g
Sugar1.8g
Added Sugar0.15g
Protein6.9g
Total Fat32.8g
Saturated Fat7.7g
Trans Fat0.1g
Sodium732.6mg
Nutritional values transcribed from the product label. Actual values may vary.
Ingredient Transparency
Tap any row · FSSAI, FDA, EFSA
15 ingredientsContains allergens: Hydrolyzed Vegetable Protein
1
Sugar
Low
Sweetener / flavour balancing
2
Iodised Salt
Moderate
Seasoning / sodium source
3
Maltodextrin
Synthetic
ModerateCarrier / bulking agent
4
Hydrolyzed Vegetable Protein
ModerateAllergen
Flavour enhancer
5
Flavouring Substances
Low
Flavouring
6
Potassium Chloride
INS 508
No NotablesFlavour enhancer / mineral salt
7
Spices And Condiments
No Notables
Seasoning / flavour
8
Rice Meal
No Notables
Base cereal / structural starch
9
Palmolein
Moderate
Frying oil / fat phase
10
Onion
No Notables
Seasoning flavour
11
Black Salt
Moderate
Seasoning
12
Tomato Powder
No Notables
Flavour / colour
13
Garlic
0.1%No Notables
Seasoning flavour
14
Degermed Corn Grits
No Notables
Flavouring agent
15
Bengal Gram Grits
3.1%No Notables
Flavouring agent / legume
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ✓Low Concern | Sweetener / flavour balancing | Used at very low levels here; overall free-sugar intake is a general dietary consideration. |
2 Iodised Salt | ⚠Moderate Concern | Seasoning / sodium source | This product's sodium content is high, and sodium intake beyond recommended levels is associated in published research with raised blood pressure. |
3 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. |
4 Hydrolyzed Vegetable Protein Allergen | ⚠Moderate Concern | Flavour enhancer | A flavour ingredient that may be soy-derived; the product declares soy as an allergen relevant to sensitive individuals. |
5 Flavouring Substances | ✓Low Concern | Flavouring | Flavouring substances are used at very low levels under permitted-list regulation, with identities not individually disclosed on the label. |
6 Potassium Chloride INS 508 | ✓No Notable Concerns | Flavour enhancer / mineral salt | A permitted mineral salt regarded as safe at food-use levels; relevant to potassium-restricted diets in large amounts. |
7 Spices And Condiments | ✓No Notable Concerns | Seasoning / flavour | Conventional culinary seasoning ingredients with no specific concern at typical snack inclusion levels. |
8 Rice Meal | ✓No Notable Concerns | Base cereal / structural starch | A conventional refined cereal ingredient with low fiber and rapidly digestible starch. |
9 Palmolein | ⚠Moderate Concern | Frying oil / fat phase | A permitted edible oil whose saturated fat content warrants moderation within overall dietary fat intake. |
10 Onion | ✓No Notable Concerns | Seasoning flavour | A conventional dried culinary vegetable with no specific concern at seasoning-level use. |
11 Black Salt | ⚠Moderate Concern | Seasoning | A salt that contributes to sodium intake; overall sodium is a general dietary consideration. |
12 Tomato Powder | ✓No Notable Concerns | Flavour / colour | A conventional dried vegetable ingredient with no specific concern at seasoning-level use. |
13 Garlic0.1% | ✓No Notable Concerns | Seasoning flavour | A conventional dried culinary ingredient with no specific concern at seasoning-level use. |
14 Degermed Corn Grits | ✓No Notable Concerns | Flavouring agent | A conventional refined cereal ingredient used at low levels as a flavouring agent. |
15 Bengal Gram Grits3.1% | ✓No Notable Concerns | Flavouring agent / legume | A traditional legume ingredient generally regarded as a positive formulation component. |
Research sourced from FSSAI · FDA · EFSA · WHO · Peer-reviewed literature. Informational only — not medical advice.
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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: Product labels • WHO • FSSAI • FDA • EFSA • Published Literature