Why is Fruit Cookie classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The cookie is made from refined wheat flour, added sugars, vegetable oil and fruit pieces, and it also includes common industrial additives such as emulsifiers (e.g., E471), preservatives (e.g., E200 series), flavorings and colorants, which together meet the criteria for a NOVA 4 ultra‑processed product.

How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

With 12 g of sugar per serving, the cookie can cause a rapid rise in blood glucose, making it unsuitable for tight diabetic control, while the 0.2 g of salt contributes to daily sodium intake and may increase blood pressure, so both conditions require limited consumption.

Is the wheat in this cookie a concern for people with gluten intolerance?

Yes. The primary ingredient is wheat flour, which contains gluten, so the cookie is not safe for individuals with celiac disease or non‑celiac gluten sensitivity.

Fontaneda

Cookie con frutas

Sugary Snacks

Product Insights

Fontaneda Fruit Cookie is a sweet, cereal‑based biscuit marketed as a snack and belongs to the sugary‑snacks family within the biscuits and cakes group. The serving provides 98 kcal, 5 g of fat (1.5 g saturated), 12 g of sugars, 0.2 g of salt, 0.7 g of fiber and 1.3 g of protein, and it carries an Eco‑score of C while being classified as an ultra‑processed (NOVA 4) product. Because it is high in sugar and salt despite modest fiber and protein, it should be enjoyed sparingly as an occasional treat rather than a nutrient‑dense food.

Nutritional Values

Values per serving

Energy Kcal98 kcal

Fat5 g

Saturated Fat1.5 g

Sugars12 g

Fiber0.7 g

Comparative Analysis

Compared with the average biscuit (28.98 g sugars, 17.65 g fat, 7.8 g saturated fat, 1.98 g salt and 418 kcal per 100 g), this cookie delivers 12 g of sugar, 5 g of fat, 1.5 g of saturated fat, 0.2 g of salt and 98 kcal per serving, placing it below the typical macronutrient totals but still contributing a noticeable sugar load.

84%

35%

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