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Ronzoni Rotini

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Ronzoni Rotini healthy?

Ronzoni Rotini scores 60/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This rotini pasta is made from a blend of rice, corn, and quinoa flours, which provides a good source of fiber and nutrients, especially from the brown rice and quinoa flours.

How processed is Ronzoni Rotini?

Ronzoni Rotini is NOVA Group 3: Processed Foods.

Which ingredients drive Ronzoni Rotini's score?

In Scout's ingredient-by-ingredient analysis, Brown Rice Flour counts in its favor; Mono and Diglycerides is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Ronzoni Rotini

Ronzoni
Bioengineered
60 Fair

Analysis updated July 2026 · How Scout scores

$17.90 · 12 oz · pack of 3 · $0.50 / ounce
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At a glance

Beneficial ingredients 1
Harmful ingredients 1
Owned by Post Holdings
Category Pasta
Summary

This rotini pasta is made from a blend of rice, corn, and quinoa flours, which provides a good source of fiber and nutrients, especially from the brown rice and quinoa flours. However, the inclusion of mono and diglycerides as emulsifiers indicates a higher level of processing, which affects the overall healthiness of the product. While the ingredients are generally clean, the processing level limits the score.

Key ingredients 5

Brown Rice Flour
Good

Beneficial ingredient — whole-food or functional value in this product class.

See more about Brown Rice Flour →
White Rice Flour
Neutral

White rice flour is a common gluten-free ingredient used as a base in many pasta products, providing a neutral flavor and texture.

See more about White Rice Flour →
Corn Flour
Neutral

Corn flour is a widely used gluten-free ingredient that adds a mild flavor and good texture to pasta products.

See more about Corn Flour →
Quinoa Flour
Neutral

Quinoa flour is rich in protein and nutrients, offering a nutritious alternative in gluten-free pasta formulations.

See more about Quinoa Flour →
Mono and Diglycerides
Bad

Mono and diglycerides are processed fats that are often used as emulsifiers, but they can be artificial and may raise health concerns for some consumers.

See more about Mono and Diglycerides →

Processing

Group 3 · Processed

Processed Foods

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