Supporting factors
- Fiber (3.6 g/100 g) supports the nutrition score.
Need attention
- High sugar content (18.18 g/100 g) weakens the nutrition score.
- High sodium content (3407 mg/100 g) weakens the nutrition score.
- Added sugars are unavailable, so sugar handling relies conservatively on total sugars.
What would improve the assessment
- Part of this signal relies on inferred values, so direct declared data would improve reliability.



