Akunka Foods Pvt Ltd
Akunka Crunchy Florets - Salt & Pepper
Akunka Crunchy Florets - Salt & Pepper
Fibre-rich vegetables, vacuum fried to preserve more of what matters.
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LILI Framework mapping
- Fibre feeds gut bacteria → SCFAs help maintain gut lining → supports repair
- Plant-based fuel processed more gradually → can reduce background metabolic stress
- Low-temperature cooking preserves heat-sensitive nutrients conventional frying destroys
Why these vegetables?
Cauliflower is rich in spermidine — supporting cellular cleanup. Broccoli provides sulforaphane precursors that activate antioxidant defence pathways. Low-temperature cooking preserves these compounds.
Research
- Spermidine and cellular maintenance — Eisenberg et al., 2009, Nature Cell Biology
- Sulforaphane and NRF2 pathway — Dinkova-Kostova et al., 2002, PNAS
- Acrylamide reduction — “Decoding Heat” whitepaper
Balanced seasoning for delicate vegetables.
This version lightly seasons broccoli and cauliflower with salt and pepper to enhance their natural profile without overpowering it. Low-temperature cooking ensures the florets remain crisp yet light, while the seasoning stays restrained. The result is a familiar, everyday savoury option that still respects the vegetable’s structure.
Why this works
- Mild, balanced flavour
- Designed for repeatability
- Keeps florets light, not heavy
Plant Density, Explained
Every pack of chips, you consume has:
- Low Temperature Cooked: We cook at less than 100°C to retain the goodness.
- 8X concentration : We begin with upto 800g of vegetables to produce 100g chips.
- High dietary fibre: More than half of your daily need.
- Packed Phytonutrients, Vitamins and Minerals.
Note: Typically, Men in age group 19-50 yrs, should have 38g fibre per day and Women in age group 19-50 yrs, should have 25g fibre per day - ICMR/WHO guidelines.
Akunka products are designed to add plant diversity and fibre density to everyday eating — not to replace whole vegetables.
Designed for balance. Built to last.
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