Trader Joe's Brown rice spaghetti pasta
Photo: Open Food Facts contributors (CC BY-SA)

Food

Trader Joe's Brown rice spaghetti pasta

Score

Excellent 100 out of 100 Medium confidence
  • No additives
  • Contains whole grains

Why it scores 100

Trader Joe's Brown rice spaghetti pasta scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 3 points No additives: No food additives in the ingredient list. Info
  2. minus 2 points Energy 357 kcal / 100 g: Energy-dense for its weight. Info
  3. plus 2 points Fiber 3.6 g / 100 g: A good source of fiber. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Brown rice spaghetti pasta

START100

Nutrition per 100 g

  • Energy 357 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [1]
  • Fiber 3.6 g / 100 g plus 2 points
    Strong A good source of fiber. [1]
subtotal0

Bonuses

  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+3

TOTAL 100Excellent

100 + 3 = 100


GTIN 00005362000071 · 2025-08-28

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy357 kcal
Fat2.7 g
Saturated fat0 g
Trans fat0 g
Carbohydrates76.8 g
Sugars0 g
Added sugars0 g
Fiber3.6 g
Protein7.1 g
Salt0 g

Serving: 1 cup (56 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Organic Brown Rice, Organic Quinoa Flour, Water

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org