GGB ADPHC describes the criteria as calorie count, total fat, saturated and trans fat, sugar, salt and fibre — dishes lower in fat, sugar and salt and higher in nutritional value. The published material does not set out the numeric thresholds; the working figures come through ADPHC’s programme and its digitised platform, so build the recipe file to answer every one of those six lines rather than guessing a cut-off.
From Circular 7/2026: Abu Dhabi’s Healthy-Menu Rule — What SEHHI Classification Requires, Who Assesses It, and How to Comply Before 1 October — the full reading, with the method behind this answer.