De Cecco Farfalle no. 93
Photo: Open Food Facts contributors (CC BY-SA)

Cereals and their products

De Cecco Farfalle no. 93

1 lb

Score

Excellent 100 out of 100 High confidence
  • No additives

Why it scores 100

De Cecco Farfalle no. 93 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

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

The Receipt

Farfalle no. 93

START100

Nutrition per 100 g

  • Energy 357 kcal / 100 g minus 2 points
    Info Energy-dense for its weight. [1]
subtotal−2

Bonuses

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

TOTAL 100Excellent

100 + 1 = 100


GTIN 00024094070930 · 2026-09-15

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy357 kcal
Fat0.9 g
Saturated fat0 g
Trans fat0 g
Carbohydrates35.6 g
Sugars1.8 g
Added sugars0 g
Fiber1.8 g
Protein7.1 g
Salt0 g

Serving: 1 serving (112.5 g)

Ingredients

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

Durum (wheat) semolina, niacin, ferrous lactate, thiamine mononitrate, riboflavin, folic acid,

Allergens and diets

Contains: Wheat, Gluten

May contain: Soy

  • Vegan
  • Vegetarian
  • Not gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Packaging

Plastic, Cardboard

Context only: no points in v1.

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