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Sour Lychee

Processing Score
9.6Ultra-Processed
Nutrition Score
3/10Fair

The processing score reflects 11 ingredients, including artificial colors, artificial flavoring, corn syrup, plus 1 more we flag. The nutrition score reflects high sugar.

Nutrition Highlights

Very Low SodiumLittle Or No Cholesterol ListedGood Protein Source

Nutrient Alerts

High Sugar
Data Updated
Oct 18, 2026
UPC
679757138016
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Nutrition Facts
Serving size30 g
Amount per serving
Calories
110
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat N/A
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 24g
9%
Dietary Fiber 0g
0%
Total Sugars 0g
Includes 13g Added Sugars
26%
Protein 2g
Calcium 0mg
0%
Iron 0mg
0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

9 listed · 3 flagged for review

SUGAR, CORN SYRUP, WATER, MODIFIED PEA STARCH, GELATIN, SORBITOL, CITRIC ACID, TARTARIC ACID, MALIC ACID; FD&C: RED 3.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

Why Does This Score Ultra-Processed?

In our analysis, Sour Lychee scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:

Within Candy, this product is more processed than about 32% of the 21,778 products we've analyzed.

Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.

What These Ingredients Tell Us

We group Sour Lychee's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Sugars & Natural SweetenersProcessing indicator

In this product: Sugar.

Natural sugars acceptable in moderation, excessive amounts indicate UPF.

Food AcidsProcessing indicator

In this product: Citric Acid, Tartaric Acid, Malic Acid; Fd&C: Red 3.

Common in both traditional and industrial foods.

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