Burger King US Hi-C Fruit Punch (Value): calories, sodium and protein by portion, age and sex

Nutrition information: Burger King US Hi-C Fruit Punch (Value)

Nutrition figures are Burger King USA published data from the BK nutrition explorer, per item as sold with its standard toppings and before any optional sauces or extras. Added sugar is a Boone estimate, as Burger King does not publish it. Boone converts these figures to the portion and age comparisons on this page.

Burger King US Hi-C Fruit Punch (Value) is over the per-meal added sugar limit

With an estimated 40g of added sugar, about 10.0 teaspoons, Burger King US Hi-C Fruit Punch (Value) is over the Dietary Guidelines limit of 10g per meal from age 11, and children aged 10 and under are advised to have none.

FDA Daily Values (2,000-calorie diet)

Where the sugar comes from: Burger King US Hi-C Fruit Punch (Value)

Effectively all 40g counts as added sugar, or about 10.0 teaspoons against the 10g per-meal limit.

Added sugars come from

• high fructose corn syrup in the hi-c® flashin' fruit punch

Dietary Guidelines for Americans, 2025–2030: no more than 10g of added sugar per meal from age 11 and none for children aged 10 and under. FDA Daily Value: 50g a day. Burger King publishes total sugar only; Boone estimates the added share from the sugar sources named in each component’s ingredient list.

Processing and additives: Burger King US Hi-C Fruit Punch (Value)

Burger King US Hi-C Fruit Punch (Value) is a single manufactured product. Reading the ingredient list closely, it contains corn syrups and invert sugar, modified starches, emulsifiers, flavourings, colours and preservatives. These are not there to add nutritional value. They make industrial production and distribution possible.

Boone classifies Burger King US Hi-C Fruit Punch (Value) as NOVA group 4, ultra-processed, based on the additives named above. NOVA groups foods by how far they are from their whole-food form, not by how nutritious they are. A group 4 food is not automatically unhealthy, and a group 1 food is not automatically healthy. Read from the published ingredient list, October 2026.

Ingredient count by order: Burger King US Hi-C Fruit Punch (Value)

The 8 manufactured ingredients

ascorbic acid, citric acid, glycerol ester of rosin, high fructose corn syrup, modified food starch, natural and artificial flavors, red 40, sodium benzoate.

The 1 raw ingredients

water.

What those ingredients are, by type

Boone counts every distinct named ingredient on Burger King’s published component lists, including sub-ingredients, and removes duplicates, so salt appearing in four components counts once. Additive class names are dropped and the named substance kept, so “leavening (baking soda)” counts baking soda once. Ice and water added at the counter are not counted. Raw covers whole foods and basic kitchen staples such as flour, sugar, salt and oil. Manufactured covers substances that only exist as an output of industrial processing. Every figure here is a minimum. The build uses a BBQ sauce.

Ingredients by component: Burger King US Hi-C Fruit Punch (Value)

Ingredients taken from the Burger King USA nutrition explorer, retrieved October 2026. Recipes change, so always check in restaurant before ordering if you have an allergy.

Allergen information: Burger King US Hi-C Fruit Punch (Value)

Contains = declared by Burger King USA. May contain = Burger King states the allergen may be present. Shared equipment = prepared on equipment shared with the allergen. Burger King prepares food in shared kitchens, so no item can be guaranteed allergen free. UK rules also require barley, oats, mustard, celery and sulphites to be declared; these are shown where the ingredient list names them. Retrieved October 2026.