Akunka Foods Pvt Ltd
Akunka Crispy Roots - Salt and Pepper
Akunka Crispy Roots - Salt and 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?
Root vegetables are nature’s prebiotics. The fiber in beetroot, sweet potato, and carrot feeds your gut bacteria, producing short-chain fatty acids that support gut barrier integrity and manage inflammation.
Research
- Dietary fiber and all-cause mortality: HR 0.77 — Reynolds et al., 2019, The Lancet
- Beetroot nitrate and vascular function — Webb et al., 2008, Hypertension
- Acrylamide reduction — “Decoding Heat” whitepaper
Experience the salt & pepper version of real vegetables in crunchy and crispy form that is low temperature cooked, retaining the taste and nutrients.
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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