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Good Wheat Rotini
Photo: Open Food Facts contributors (CC BY-SA)

Dry pastas

Good Wheat Rotini

12 oz

Excellent out of 100 High confidence
  • No additives
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Why it scores 100

Good Wheat Rotini scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Fiber 14.3 g / 100 g: A good source of fiber. Strong
  2. No additives: No food additives in the ingredient list. Info
  3. Energy 321 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

Rotini

START100

Nutrition per 100 g

  • Energy 321 kcal / 100 g
    Info Energy-dense for its weight. [1]
  • Fiber 14.3 g / 100 g
    Strong A good source of fiber. [1]
  • Protein 16.1 g / 100 g
    Info A good source of protein. [1]
subtotal+4

Bonuses

  • No additives
    Info No food additives in the ingredient list. [2]
subtotal+3
TOTAL 100Excellent

100 + 7 = 100

GTIN 00850014286071 · 2025-01-02

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy321 kcal
Fat1.8 g
Saturated fat0 g
Trans fat0 g
Carbohydrates69.6 g
Sugars1.8 g
Added sugars0 g
Fiber14.3 g
Protein16.1 g
Salt0 g

Serving: 1 portion (56 g)

Ingredients

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

GoodWheatTM High Fiber Durum Wheat Semolina

Allergens and diets

Contains: Wheat

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

Always check the package: recipes change.

Healthiest dry pastas in the US

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