Bettergoods Radiatori
Photo: Open Food Facts contributors (CC BY-SA)

Food

Bettergoods Radiatori

16 oz

Score

Excellent 100 out of 100 High confidence
  • No additives

Why it scores 100

Bettergoods Radiatori 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 375 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

Radiatori

START100

Nutrition per 100 g

  • Energy 375 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]
  • Protein 14.3 g / 100 g plus 2 points
    Info A good source of protein. [1]
subtotal+2

Bonuses

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

TOTAL 100Excellent

100 + 5 = 100


GTIN 00194346208241 · 2025-09-30

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy375 kcal
Fat1.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates73.2 g
Sugars3.6 g
Added sugars0 g
Fiber3.6 g
Protein14.3 g
Salt0 g

Serving: 0.75 cup (56 g)

Ingredients

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

DURUM WHEAT SEMOLINA

Allergens and diets

Contains: Wheat, Gluten

  • Vegan
  • Vegetarian
  • Not 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