Are pickles and papads high in hidden salt or preservatives?

Question

How healthy are pickles and papads? We look at their labels to reveal hidden salt and preservatives and help you make more informed dietary choices.

Answer 1

Yes, both pickles and papads are generally high in sodium due to the salt used in their preservation and preparation. They may also contain preservatives like vinegar or citric acid.

Detailed Explanation:

Pickles rely on salt and acidity to prevent spoilage. The high salt concentration draws moisture out of the vegetables, creating an environment where harmful bacteria cannot thrive. This process, known as osmosis, is crucial for preserving the pickle. Vinegar, another common ingredient, further inhibits bacterial growth due to its acidic nature. Some commercial pickles may also include preservatives like sodium benzoate or potassium sorbate to extend shelf life.

Papads, on the other hand, are thin, crispy wafers typically made from lentil, chickpea, or rice flour. Salt is a key ingredient in the dough, contributing to the papad's texture and preventing microbial growth during the drying process. The papads are then sun-dried or roasted, further reducing moisture content and enhancing their preservation. While traditional papads rely primarily on salt for preservation, some commercially produced varieties may contain additional preservatives to maintain their crispness and prevent spoilage during storage and transportation.

Pro Tip:

If you're watching your sodium intake, check the nutrition labels of pickles and papads carefully. Look for low-sodium varieties or consider making your own at home, where you can control the amount of salt used.