Lab Reports

Every claim on our packs is tested by an independent, NABL and FSSAI recognised laboratory. Here are the actual reports.

Testing is carried out by AGSS Analytical and Research Lab (P) Ltd., Delhi, accredited to ISO/IEC 17025:2017. Samples are sent under our manufacturing entity, Moraav Foodtech Private Limited. Nothing below has been edited or summarised for you. It is the report exactly as we received it.

Pure Besan (Gram Flour)
Report AGSS/FA/26010600013  •  Tested 06 Jan 2026  •  Issued 12 Jan 2026
Key results per 100 g: Energy 384.73 kcal  •  Protein 21.45 g  •  Carbohydrate 60.40 g  •  Total sugar 2.21 g  •  Added sugar: below limit of quantification
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Jowar Atta (Sorghum Flour)
Report AGSS/FA/26010600011  •  Tested 06 Jan 2026  •  Issued 12 Jan 2026
Key results per 100 g: Energy 373.94 kcal  •  Protein 9.84 g  •  Carbohydrate 74.96 g  •  Total sugar 2.98 g  •  Added sugar: below limit of quantification
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Ragi Atta (Finger Millet Flour)
Report AGSS/FA/26010600012  •  Tested 06 Jan 2026  •  Issued 12 Jan 2026
Key results per 100 g: Energy 357.72 kcal  •  Protein 7.35 g  •  Carbohydrate 78.12 g  •  Total sugar and added sugar: below limit of quantification
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What the terms mean

  • BLQ means below limit of quantification. The lab looked for it and found less than the smallest amount its method can reliably measure. On our added sugar lines, that means none was detected.
  • ULR number is the unique lab report number registered with NABL. It is how you confirm a report is genuine rather than something a brand typed up itself.
  • Protein (N x 6.25) is the standard Kjeldahl method, measuring nitrogen and converting it to protein.

More reports are added as each batch is tested. If there is a specific product or parameter you want to see, email feedback@10on10foods.com and we will send it to you.

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