/ / Ronzoni Gluten Free Spaghetti Pasta

Ronzoni Gluten Free Spaghetti Pasta

Contains mono and diglycerides

This gluten-free spaghetti uses rice, corn and quinoa flours. It also contains mono and diglycerides.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesContains corn
$4.49 12 oz · lowest price at The Gluten Free Shoppe
Price and stock checked Oct 30, 2026
Key nutrition facts
200caloriesPer serving · 2 oz (56 g/approximately 1/6 box)
Protein
4g
Fiber
2g▼
Added sugar
—
Sodium
0mg
Saturated fat
0g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: White rice flour, brown rice flour, corn flour, quinoa flour, mono and diglycerides
69 / 100
Fair Scored automatically
Weighted as grain productsHigh confidence · Scored on 9 of 11 inputs
Nutrition · counts 35%73
Ingredients · counts 20%96
Processing · counts 15%60
Sourcing · counts 15%35
Transparency · counts 15%65
Why it scores 69
Nutrition 73 · Compared with other grain foods: less fiber (2 g); no added sugar per 2 oz
Ingredients 96 · Mono- and diglycerides (additive, −4); no dyes or artificial sweeteners
Processing 60 · Flour-based pasta with mono and diglycerides.
Sourcing 35 · Grain flours are listed, but their origin and growing practices aren't stated.
Transparency 65 · Full ingredient list; no specific growing or origin claims.
Contains mono and diglycerides
Evidence behind the Ingredients deductions
Varies by additive−4 for mono- and diglycerides
Scored Oct 24, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Similar, for lessSame kind of food, scoring about as well or better, for less than $0.37/oz here
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83+14
$2.45 · $0.31/oz · 18% less per oz
Ingredients
White rice flour Brown rice flour Corn flour Quinoa flour Mono and diglycerides
5 ingredients 1 to avoid
Sourcing

Origin not disclosed on the product page.

Additives1 additive · 1 limited risk
Mono- and diglycerides (E471)EmulsifierLimited risk
Can carry traces of trans fat; a 2023 French cohort study associated higher intake with heart disease.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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