Saffola Masala Oats-Classic Masala is a Marico product.
The product contains vegetables, along with oats and wheat powder. Saffola Masala Oats contains 3 gm of dietary fibre per 40 gm of the product and, due to this, most people consume this product as a superior health option.
However, at foodnetindia we caution diabetics and people with lifestyle diseases from using this as a meal replacement because most of the carbohydrate calories from this product are from simple starches in the oats and wheat. Such people would be better off replacing starchy grains by pulses, beans or other low starch products.
The foodnetindia rating for this product :-
foodnetindia safety rating: 4 – (On a scale of 1 to 10 from very unsafe to very safe)
Saffola Masala Oats is made from oats. Eating grain like oats in large quantities in a meal results in a starch heavy, high glycemic load meal, which could be a trigger for obesity and resultant lifestyle diseases. A single serving of 40 gm has 152 Kcal, much of it from starch.
foodnetindia wholesomeness rating: 5 – (On a scale of 1 to 10 from very unbalanced nutrition profile to excellent nutrition profile)
Eating oats in small quantities as a part of an otherwise wholesome and nutritious diet is good for health, but like most grain and starchy foods, if eaten in large quantities it can become a worrisome cause of obesity and lifestyle disease. This product has vegetables but not enough protein to constitute a balanced and complete meal. As most people consume this product as a meal replacement, we will not give this a high wholesomeness rating.
Ingredients of Concern in Saffola Masala Oats:
- Edible Vegetable Oil
- Antioxidant (IN 320)
- Flavour Enhancer (IN 627, IN 631)
- Added Natural and Nature Identical Flavouring Substances
High sodium diets have been known to be the cause of high blood pressure, heart disease, etc. The recommended daily intake of salt is between 1-3 grams.
This food product does not specify which sugar has been used. This is important because different sugars have different metabolic effects. For example, Sucrose (Cane Sugar) is very different from Fructose (Fruit Sugar). Some foods use high fructose corn syrup which may be harmful in much lower quantities than sucrose. We believe that it is not responsible behaviour for a brand to not clearly state what ingredients have been used.
Edible Vegetable Oil
This food product does not specify which edible vegetable oil has been used. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
Certain vegetable oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which could be harmful in excess. Excess polyunsaturated fats may react with oxygen and oxidised Omega-6 fats can damage body functions and perhaps even vital structures like DNA. In addition, consumers need clear information about the type of vegetable oil used, so that they can take action to maintain a healthy balance between Omega-3 and Omega-6 fatty acid consumption.
In addition, some people may be allergic to specific oils. Food allergies can sometimes be life threatening.
Antioxidant IN 320
No side effects known in the concentrations used, although some pseudo-allergic reactions have been reported. BHA in combination with high concentrations of vitamin C can produce free radicals, which can cause damage to the components of cells, including DNA. This has prompted the EU to restrict the use of BHA in the near future.
Flavour Enhancer IN 627, IN 631
Sodium salt of guanylic acid, a natural acid, which is part of RNA, one of the genetic carrier molecules in the cell. It is thus part of all cells in all living organisms. Commercially prepared from yeast extract or sardines.
Flavour enhancer. Guanylic acid and guanylates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt needed in a product.
No side effect determined. Guanylates may not be used in products intended for children under 12 weeks. Asthmatic people should avoid guanylic acid and guanylates. As guanylates are metabolised to purines, they should be avoided by people suffering from gout. However, the concentrations used are generally so low that no effects are to be expected.
Sodium salt of inosinic acid , a natural acid, that is mainly present in animals. Commercially prepared from meat or fish (sardines). May also be produced by bacterial fermentation of sugars.
Flavour enhancer. Inosinic acid and inosinates do not have the specific umami taste but strongly enhance many other flavours, thereby reducing the amounts of salt or other flavour enhancers needed in a product.
Asthmatic people should avoid inosinates. As inosinates are metabolised to purines, they should be avoided by people suffering from gout. However, the concentrations used are generally so low that no effects are to be expected.
Added Natural and Nature Identical Flavouring Substances
This food product does not specify which flavours or flavouring substances have been used. The flavours should be specified as some of them have serious side effects and may not be suitable for infants, pregnant women or people who are allergic. We believe that it is not responsible behaviour for a brand to avoid clearly stating what ingredients have been used.
By not specifying what these flavours and substances are, we are forced to consider what they are hiding and why would they be so reluctant to mention what they have used in the food product!
Ingredients of no concern present in Saffola Masala Oats
• Spices & Condiments: Onion, Turmeric, Pepper, Cumin, Garlic, Fenugreek, Clove, Nutmeg, Red Chilli
• Dried Vegetables: Carrots, Onion Flakes, Green Peas
• Wheat Powder
• Hydrolysed Vegetable Protein
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Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. foodnetindia encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.
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