Papad
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Papad
Legumes and Legume Products
A 100g serving covers 111% of the daily recommended Copper, making Papad one of the more concentrated dietary sources of this nutrient. Papad stands out for its lean protein profile — 25.6g of protein with only 3.3g of fat per 100g. Papad packs 371 calories per 100g, placing it on the energy-dense side — a small serving goes a long way. Sodium is notably high at 1745mg per 100g (76% DV), relevant for anyone on a low-sodium or DASH diet. Papad provides 18.6g of dietary fiber per 100g (66% DV), contributing meaningfully toward the recommended 28g daily target. Nutritionally broad, Papad delivers meaningful amounts of 18 different vitamins and minerals above 10% of daily value.
Calorie Distribution
- Protein28%25.6 g
- Fat8%3.3 g
- Carbs64%59.9 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 3.5 | G |
| Energy | 371 | KCAL |
| Protein | 25.6 | G |
| Total lipid (fat) | 3.3 | G |
| Carbohydrate, by difference | 59.9 | G |
| Fiber, total dietary | 18.6 | G |
| Total Sugars | 0 | G |
| Cholesterol | 4.0 | MG |
| Vitamin C, total ascorbic acid | 0 | MG |
| Thiamin | 0.28 | MG |
| Riboflavin | 0.26 | MG |
| Niacin | 1.5 | MG |
| Vitamin B-6 | 0.28 | MG |
| Folate, total | 219 | UG |
| Vitamin B-12 | 0 | UG |
| Vitamin A, RAE | 13.0 | UG |
| Vitamin E (alpha-tocopherol) | 0.05 | MG |
| Vitamin D (D2 + D3) | 0 | UG |
| Vitamin K (phylloquinone) | 0.40 | UG |
| Calcium, Ca | 143 | MG |
| Iron, Fe | 7.8 | MG |
| Magnesium, Mg | 271 | MG |
| Phosphorus, P | 385 | MG |
| Potassium, K | 1000 | MG |
| Sodium, Na | 1745 | MG |
| Zinc, Zn | 3.4 | MG |
| Copper, Cu | 1.00 | MG |
| Manganese, Mn | 1.6 | MG |
| Selenium, Se | 8.3 | UG |
| Energy | 1552 | kJ |
| Ash | 7.8 | G |
| Fluoride, F | 11.9 | UG |
| Pantothenic acid | 0.92 | MG |
| Folic acid | 0 | UG |
| Folate, food | 219 | UG |
| Folate, DFE | 219 | UG |
| Choline, total | 0.40 | MG |
| Betaine | 0 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 13.0 | UG |
| Carotene, beta | 4.0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 50.0 | IU |
| Lycopene | 0 | UG |
| Lutein + zeaxanthin | 1.0 | UG |
| Vitamin E, added | 0 | MG |
| Tocopherol, beta | 0 | MG |
| Tocopherol, gamma | 0.01 | MG |
| Tocopherol, delta | 0 | MG |
| Tocotrienol, alpha | 0 | MG |
| Tocotrienol, beta | 0 | MG |
| Tocotrienol, gamma | 0 | MG |
| Tocotrienol, delta | 0 | MG |
| Vitamin D (D2 + D3), International Units | 0 | IU |
| Vitamin K (Dihydrophylloquinone) | 0 | UG |
| Fatty acids, total saturated | 1.1 | G |
| SFA 4:0 | 0.05 | G |
| SFA 6:0 | 0.03 | G |
| SFA 8:0 | 0.02 | G |
| SFA 10:0 | 0.04 | G |
| SFA 12:0 | 0.04 | G |
| SFA 14:0 | 0.16 | G |
| SFA 16:0 | 0.56 | G |
| SFA 18:0 | 0.19 | G |
| Fatty acids, total monounsaturated | 0.53 | G |
| MUFA 16:1 | 0.04 | G |
| MUFA 18:1 | 0.50 | G |
| MUFA 20:1 | 0 | G |
| MUFA 22:1 | 0 | G |
| Fatty acids, total polyunsaturated | 1.1 | G |
| PUFA 18:2 | 0.11 | G |
| PUFA 18:3 | 1.0 | G |
| PUFA 18:4 | 0 | G |
| PUFA 20:4 | 0 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:5 n-3 (DPA) | 0 | G |
| PUFA 22:6 n-3 (DHA) | 0 | G |
| Phytosterols | 0 | MG |
| Tryptophan | 0.27 | G |
| Threonine | 0.89 | G |
| Isoleucine | 1.3 | G |
| Leucine | 2.1 | G |
| Lysine | 1.7 | G |
| Methionine | 0.37 | G |
| Cystine | 0.24 | G |
| Phenylalanine | 1.5 | G |
| Tyrosine | 0.79 | G |
| Valine | 1.4 | G |
| Arginine | 1.7 | G |
| Histidine | 0.71 | G |
| Alanine | 1.1 | G |
| Aspartic acid | 3.0 | G |
| Glutamic acid | 4.2 | G |
| Glycine | 1.1 | G |
| Proline | 1.2 | G |
| Serine | 1.3 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
More in Legumes and Legume Products
Soybeans With Salt (Cooked, Boiled)
Chickpeas (garbanzo Beans Bengal Gram) Solids and Liquids Low Sodium (Canned)
Beans Dry Red (0% Moisture)
Hyacinth Beans With Salt (Cooked, Boiled)
Beans Kidney All Types with Salt (Cooked, Boiled)
Chickpeas (garbanzo Beans Bengal Gram) Sodium Added Drained and Rinsed (Canned)
Nutritionally Similar Foods
Based on protein, fat, carbs, fiber, and 11 other nutrients
Mungo Beans (Raw)
Yardlong Beans With Salt (Cooked, Boiled)
Cowpeas Catjang with Salt (Cooked, Boiled)
Mungo Beans With Salt (Cooked, Boiled)
Yardlong Beans Without Salt (Cooked, Boiled)
Cowpeas Catjang Without Salt (Cooked, Boiled)
Nutrient Highlights
- Papad is a excellent source of Sodium (76% DV) — see top foods ranked by Sodium
- Papad is a excellent source of Fiber (66% DV) — see top foods ranked by Fiber
- Papad is a excellent source of Magnesium (65% DV) — see top foods ranked by Magnesium
- Papad is a excellent source of Protein (51% DV) — see top foods ranked by Protein
- Papad is a excellent source of Iron (43% DV) — see top foods ranked by Iron
Dietary Considerations
With 1000mg of potassium per 100g, individuals on a renal diet should moderate their intake of Papad. See the Kidney Disease & Low-Potassium Diet guide for more.
At 1745mg of sodium per 100g, Papad should be consumed mindfully on a DASH or low-sodium diet. See the DASH Diet Guide.
The high fiber (18.6g) and low fat profile makes Papad a solid choice for blood sugar management. See the Diabetes & Low-Glycemic Guide.
Papad provides 7.8mg of iron per 100g, relevant for managing iron deficiency. See the Iron Deficiency & Anemia Guide.
Rankings Among 8,262 USDA Foods
- Fiber: top 1% (#83 of 8,262)
- Sodium: top 1% (#83 of 8,262)
- Magnesium: top 1% (#83 of 8,262)
Explore by Nutrient
Show Nutrition Facts Label
Nutrition Facts
Serving Size 100g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 168106.
View on USDA FoodData Central →