Why is Crema de Almendra sabor Turron classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The spread is made by blending almond paste with refined sugar, vegetable oil, emulsifiers, flavorings and sometimes preservatives; the presence of these industrial ingredients and the extensive processing steps place it in NOVA group 4.

How does the sugar and fat content in this almond turrón spread affect a diabetic or hypertensive diet?

With 16 g of sugar and 41 g of fat per 100 g, the product can raise blood glucose levels and should be limited by people with diabetes, while its very low salt (0.02 g) is not a concern for hypertension, but the high total fat may require moderation for heart‑healthy diets.

Is the almond ingredient in this spread a concern for people with nut allergies?

Yes, almonds are a major tree‑nut allergen, so anyone with an almond or tree‑nut allergy should avoid this product despite its gluten‑free label.

Cartefour • 180g

Crema de Almendra sabor Turron

Sugary Snacks

Product Insights

Crema de Almendra sabor Turron is a sweet almond‑based spread classified under the PNNS groups 'Sugary snacks' and 'Sweets' and carries a Nutri‑Score of D. It is an ultra‑processed (NOVA 4) product that provides a high amount of protein (18 g) and dietary fiber (5.6 g) per 100 g, but also contains a very high fat content (41 g) and a moderate sugar level (16 g), resulting in an energy value of 565 kcal. While the spread is gluten‑free and low in salt, its overall nutritional profile makes it best suited for occasional consumption rather than as a staple breakfast item.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

moderate

Sugars

high

Salt

low

Nutritional Values

Values per 100 g

Energy Kcal565 kcal

Fat41 g

Saturated Fat3.5 g

Carbohydrates28 g

Sugars16 g

Comparative Analysis

Compared with typical sweet spreads, this almond turrón cream contains far less sugar and salt but considerably more fat, protein and fiber, resulting in a higher energy content.

84%

35%

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