Cereals and their products
365 Whole Foods Market Organic Whole Wheat Spaghetti
16 oz/1 lb/454 g
Score
- Certified organic
- No additives
- Contains whole grains
Why it scores 100
365 Whole Foods Market Organic Whole Wheat Spaghetti scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:
- plus 5 points Certified organic: Carries a certified-organic label. Info
- plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
- plus 4 points Fiber 10.7 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
Organic Whole Wheat Spaghetti
Nutrition per 100 g
- Energy 357 kcal / 100 g minus 2 points
- Fiber 10.7 g / 100 g plus 4 points
- Protein 10.7 g / 100 g plus 2 points
Bonuses
- Certified organic plus 5 points
- Simple whole food plus 5 points
100 + 14 = 100
Nutrition per 100 g
| Energy | 357 kcal |
|---|---|
| Fat | 1.8 g |
| Saturated fat | 0 g |
| Trans fat | 0 g |
| Carbohydrates | 75 g |
| Sugars | 3.6 g |
| Added sugars | 0 g |
| Fiber | 10.7 g |
| Protein | 10.7 g |
| Salt | 0 g |
Serving: 2 ONZ (56 g)
Ingredients
Label text, as published
Organic durum whole wheat flour.
Allergens and diets
Contains: Wheat, Gluten
- Vegan
- Vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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More from 365 Whole Foods Market
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Organic Ground Flaxseed 365 Whole Foods Market · 14 oz/397 g Score 100 out of 100 Excellent -
Organic Restaurant Style salted Tortilla Chips 365 Whole Foods Market · 14 oz Score 79 out of 100 Good -
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Sources
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
7 CFR 205.102 Use of the term "organic" (National Organic Program)
“Any agricultural product that is sold, labeled, or represented as “100 percent organic,” “organic,” or “made with organic (specified ingredients or food group(s))” must be: (a) Produced in accordance with the requirements specified in § 205.101 or §§ 205.202 through 205.207”
ecfr.gov