Side Effects of Papad

Papads often contain artificial colors, flavors, and preservatives like sodium benzoate for extended shelf life and enhanced taste. 

Excessive sodium benzoate content

Papad khar or salt are used as preservatives in papads to prevent mold growth, but prolonged use can pose health risks due to their harmful properties. 

High salt content 

Sodium benzoate increases salt in papads. Excess salt leads to edema, heart disease, and hypertension. 

High oil absorption

Fried papads are crisp but raise cholesterol due to oil, increasing risks of heart diseases like atherosclerosis. 

Unclean Production Risk 

Papads, dried outdoors, may pick up air contaminants. Storage surfaces may harbor microorganisms, posing contamination risks. 

Increase Weight

Roasted papad, in moderation, can be part of a balanced diet. Monitor portion sizes and overall calorie intake for health.