Nutrimillets Namkeen – Jowar Chivda Khatta Mitha Flavor (60gm)
₹25.0 / Grams
Packing – 60g
Price – Rs.25/-
Shelf life – 6 Months
| Nutritional Facts | Per 100g |
| Calories (Kcal) | 533.9 |
| Total Fats (%) | 31.1 |
| Total Carbohydrates (%) | 54.41 |
| Dietary Fiber (%) | 5.51 |
| Protein (%) | 9.11 |
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Nutri millets namkeen chivda:
In the realm of breakfast and snacks, a noteworthy shift towards healthier alternatives is embodied by the rise of millet-based food products. Transitioning from traditional grains, millets emerge as nutritional powerhouses, reshaping the food landscape.
To commence, millets, a diverse group of small-seeded grasses, serve as the foundation for a myriad of breakfast and snack options. From millet porridge to granola bars, these products offer a delectable fusion of taste and health benefits.
Transitioning from conventional cereal grains, millets boast a rich nutritional profile. Packed with essential nutrients like fiber, vitamins, and minerals, they contribute to overall well-being and aid in combating lifestyle-related diseases.
The versatility of millets in snack preparation is noteworthy. Millet-based snacks, such as baked millet chips or millet-based energy bars, cater to the growing demand for on-the-go, nutritious alternatives. These snacks are not only convenient but also satiate cravings without compromising health.
Moreover, millet products align with the trend of gluten-free and allergen-friendly options. They cater to individuals with dietary restrictions, offering a wholesome alternative that doesn’t compromise on taste or nutritional value.
The benefits extend beyond personal health; millet cultivation promotes sustainable agriculture. These hardy crops require less water and are well-adapted to diverse agroecological zones, contributing to water conservation and soil health.
Nutri millets namkeen chivda: As consumer awareness grows, the food industry responds with innovative millet-based products. Breakfast cereals, muffins, and even millet-based pasta are becoming staples, offering a delightful departure from traditional breakfast and snack choices.
In conclusion, the elevation of millet-based food products in the breakfast and snacks domain signifies a shift towards holistic well-being and sustainable food choices. The amalgamation of nutritional benefits, versatility, and environmental sustainability positions millets as a transformative force in shaping the future of breakfast and snack options.
| Weight | 0.06 kg |
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1. Ingredients and Sourcing
- Jowar (Sorghum): Jowar is a drought-resistant crop that requires less water compared to other grains like rice and wheat. It thrives in arid regions and has a lower environmental impact in terms of water usage and land degradation. Sorghum's resilience to harsh climates reduces the need for chemical inputs like fertilizers and pesticides, further reducing its carbon footprint.
- Other Ingredients: Depending on the other ingredients (e.g., spices, oil, sweeteners), the carbon footprint could vary. Locally sourced ingredients can significantly reduce transportation-related emissions.
2. Processing and Production
- Minimal Processing: Traditional snack foods like chivda often involve minimal processing, such as roasting or frying. Minimal processing generally leads to lower energy consumption compared to highly processed foods. This reduced energy usage directly contributes to a lower carbon footprint.
- Energy Efficiency: The production process of this snack, if optimized for energy efficiency (e.g., using renewable energy sources or energy-efficient machinery), can lower the carbon footprint further.
3. Packaging
- Sustainable Packaging: If the packaging for this product is made from recyclable or biodegradable materials, it contributes to a lower carbon footprint by reducing waste and the energy required for production and disposal of packaging materials.
4. Distribution and Transportation
- Local Distribution: If the product is distributed locally or regionally, transportation emissions are minimized, leading to a lower carbon footprint. Sourcing ingredients locally also minimizes the need for long-haul transportation.
5. Consumption and Waste
- Low Waste Production: If the production process is designed to minimize waste, both in terms of food waste and packaging waste, this contributes to sustainability.
- Shelf Life: A longer shelf life reduces the frequency of production and transportation, leading to lower emissions over time.
Scientific Analysis with References
- Water Efficiency: Sorghum is noted for its efficient water usage, with studies showing it requires 50-60% less water than crops like wheat and rice, making it an environmentally friendly choice .
- Carbon Sequestration: Sorghum has been shown to sequester carbon effectively, particularly when grown using conservation agriculture practices. This sequestration offsets some of the carbon emissions associated with its cultivation .
- Energy Use in Processing: Minimal processing of Jowar Chivda reduces the overall energy consumption during production. For example, frying or roasting processes typically consume less energy than baking or extrusion used in other snack foods .
- Packaging: Research indicates that the environmental impact of packaging can be significantly reduced by using biodegradable materials or by reducing the weight of packaging. A shift to such packaging methods can lower the product's overall carbon footprint .
- Local Sourcing: Studies have shown that reducing the distance food travels (food miles) by sourcing locally can cut down on transportation emissions by up to 50%, depending on the product and region .
Conclusion
The "Namkeen - Jowar Chivda Khatta Mitha Flavor" likely has a low carbon footprint due to the use of jowar, a crop with low water and chemical input needs, minimal processing, sustainable packaging, and potentially local sourcing. These factors collectively contribute to its sustainability and reduced environmental impact. Would you like more details on any specific aspect of this analysis?References:
- Reference on water efficiency in sorghum cultivation.
- Study on carbon sequestration in sorghum crops.
- Energy consumption in food processing.
- Research on sustainable packaging materials.
- Study on the impact of food miles on carbon emissions.
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