‘Healthy’ veg crisps with equivalent of eight spoons of sugar

PACKS of vegetable crisps can contain the equivalent of almost eight teaspoons of sugar or more than six chocolate digestives.

The veggie snacks, packed with beetroot, carrots, parsnips and sweet potato, are presented as healthy and sophisticated.

However, these root vegetables are rich in natural sugars, which add calories and can fuel weight gain.

And manufacturers have even sweetened some products by adding sugar, honey, molasses or maple syrup.

Sugar is not the only issue with veggie crisps – deep frying them means they are also very high in fat.

A survey of 15 vegetable crisp brands found all but two were at least 50 per cent sugar and fat.

The website of the Scrubbys brand, which is sold at Waitrose, boasts the business was set up to offer ‘premium quality healthy snacks without compromising on taste’.

Sugar does not feature on the list of ingredients in its Vegetable Crisps containing carrot, beetroot, parsnip, sweet potato, high oleic sunflower oil and sea salt. However, the natural sugar in the vegetables means that a 100g pack contains 31.2g of sugar, which equates to 7.8 teaspoons or 6.12 chocolate digestives. At the same time, fat makes up 25.5 per cent of the pack.

The sugar level compares unfavourably with Kettle’s Lightly Salted potato crisps, which contain just 0.5g of sugar in 100g and 30.1g of fat.

Packs of vegetable crisps from the sandwich shop chain Pret A Manger come in at 22.3 per cent sugar and 35.5 per cent fat. The Corkers brand of Sweet Potato, Parsnip, Carrot & Beetroot Crisps are 29 per cent sugar and 37 per cent fat.

Waitrose’s own label Mixed Vegetable Crisps with Sea Salt are 24.3 per cent sugar and 30.9 per cent fat; and Tyrrells Veg Crisps are 22.5 per cent and 35.7 per cent fat.

Despite the high natural sugar content of the snacks, some firms are adding even more in the seasoning. For example, Kettle Veg Chips Honey & Black Pepper include dried honey and sugar. The sugar content is 22.5 per cent.

Sugar is added to several Tyrrells products, including its Crinkly Veg crisps; Veg Crisps with a Dash of Maple; and Sweet Potato Sweet Chilli crisps.

A number of the companies have tried to mitigate the fat content by using high oleic sunflower oil, which contains a high level of relatively healthy monounsaturated fat, which is also found in olives and avocados.

Campaigners say eating natural sugars in vegetables and fruit is better than eating sugar that is added to foods.

This is because there are often fewer nutrients in the added sugars. But they warn that once vegetables are fried, the fat content increases.

Action on Sugar said: ‘The sugars in fruit and vegetables... contain many other nutritional benefits such as fibre, vitamins and minerals.

‘Natural sugar in vegetables is fine but once it is fried it becomes high in fat.’

Dietitian Rebecca McManamon, of the British Dietetic Association, said: ‘Calories are calories and will have the same effect on our weight, whatever form it is in. Having vegetables in their natural form, steaming them, boiling them, or baking them yourself means that there is likely less loss of vitamins, and no further added sugar.’

The Food & Drink Federation, which speaks for manufacturers, said: ‘Manufacturers clearly and consistently list total sugar content of products in the nutrition information table on the back of packs, and often also on front of packs, to help consumers make informed choices.

‘However, we believe singling out individual ingredients and food groups does not help consumers to build a realistic approach to their diet, lifestyle or general health.’

Adding even more in seasoning