Total fat on a label bundles very different things. Saturated fat (solid at room temperature — palm oil, butter, vanaspati) raises LDL cholesterol in a dose-dependent way. Trans fat from partially hydrogenated oils does so more strongly per gram than any other fat, which is why the WHO called for its elimination from the global food supply.
"Edible vegetable oil" on an Indian label is very often palm oil — legal to name generically, and roughly 50% saturated.
Vanaspati is hydrogenated vegetable oil. "Partially hydrogenated" anywhere in an ingredient list is the trans-fat flag.
FSSAI capped industrial trans fats at 2% of the oil in 2022 — the label's "trans fat: 0 g" usually rounds down from a small real number; the ingredient list is the more honest signal.
"Baked, not fried" governs the cooking method, not the recipe — a baked snack can carry the same palm oil and more sodium.
Saturated fat per 100 g/ml is a weighted input to the negative load. Hydrogenated-oil ingredients additionally surface as a flag on the product page.