Fresh and processed foods are available in modern food-environment where taste can signal presence of nutrients. Whether these taste–nutrient relationships are maintained across different processing level is not well-understood, and less is known about contribution of different taste quality to population energy intake (EI). We aim to investigate association between perceived taste intensity and a food's nutrient content in context of food-processing, and to further examine relative contribution of different taste-clusters to total EI, stratified by weight-status. Diet data from Singapore MEC2 (N=7011; 21–75y) were collected through questionnaires. Taste and nutrient profiles for each 269 foods were derived using a taste-database and food-composition table. Each food was categorized into NOVA-system (unprocessed, processed, ultraprocessed foods- UPFs) to compare the strength of taste–nutrient relationships. Multivariable-adjusted models were used to examine associations between relative consumption of foods from different taste-clusters and processing level, EI, and BMI within population. Sweetness and mono- and disaccharide content of foods were associated across all processing level, although this association was weaker for UPFs (r=0.42) than unprocessed foods (r=0.72). In contrast, associations between fat-sensation and fat content (r=0.74), and saltiness and sodium content (r=0.84), were stronger for UPFs. Individuals had higher EI or were overweight derived greater %E from processed-foods rather than UPFs, and this energy was higher from savory–fatty and lower from neutral foods than those with lower EI and normal weight (all,P<0.001). 80% of individuals’ dietary energy was from both savory–fatty and neutral foods, independent of differences in total EI and weight-status. Taste–nutrient relationships are maintained across different processing level. Greater consumption of foods that have a high savory–fatty taste was associated with increased EI and overweight.