Why is Mandorla Salata classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It is classified as NOVA 4 because it includes refined sugar, glucose syrup, processed oil, and added emulsifiers and leavening agents, and the label lists the additives E500 (sodium carbonate), E500 ii (sodium bicarbonate), E503 (ammonium carbonate), E503 ii (ammonium bicarbonate) together with soy lecithin as an emulsifier.

How does the sugar and salt content in Mandorla Salata affect a diabetic or hypertensive diet?

With 19 g of sugar per 100 g, the product can cause rapid blood-glucose spikes, making it unsuitable for strict diabetic meal plans, and its 0.93 g of salt per 100 g contributes to sodium intake, which may be problematic for people managing hypertension.

Is the almond ingredient in Mandorla Salata a concern for people with nut allergies?

Yes, the biscuit contains toasted salted almonds at about 9.5% of the formulation and is labeled with a nut allergen warning, so it should be avoided by anyone allergic to tree nuts.

Gran Cereale

Mandorla Salata

Sugary Snacks

Product Insights

Mandorla Salata is a sweet biscuit snack classified as a sugary snack and part of the biscuits and cakes family. It carries a Nutri-Score of D and falls in NOVA group 4, reflecting its ultra-processed nature, while offering whole-grain flour, oats, toasted almonds and dark chocolate as positive ingredients. Nevertheless, it is high in sugars (19 g/100 g) and contains added emulsifiers (E500, E500 ii, E503, E503 ii), soy lecithin, and allergens such as gluten, nuts and soy, making it unsuitable for low-sugar or allergen-restricted diets.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

moderate

Sugars

high

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal476 kcal

Fat22 g

Saturated Fat3.2 g

Carbohydrates55 g

Sugars19 g

Comparative Analysis

Compared with the average sweet snack, Mandorla Salata contains less sugar (19 g vs 28.98 g), lower saturated fat (3.2 g vs 7.8 g), about half the salt (0.93 g vs 1.98 g), and more than double the fiber (9.2 g vs 3.07 g).

Ingredients

Farina integrale di frumento 29%, fiocchi di avena 29%, zucchero, olio di girasole, mandorle salate tostate 9,7% (mandorle 9,5%, sale), cioccolato fondente 7,1% (pasta di cacao 3,5%, zucchero, burro di cacao, emulsionante (lecitina di soia)), sciroppo di glucosio, agenti lievitanti (carbonato acido d'ammonio, carbonato acido di sodio), sale. Può contenere tracce di: frutta a guscio, latte, senape, uova. Origine Pasta di Cacao: Ecuador.

84%

35%

Unlock What Your Food Doesn't Tell You

Scan this and millions of other food products to discover hidden positive & negative points, scores percentage, additives, allergens, and deeper product insights with the free NutrScan app.