SOTNEBANK BAKING CO., BREAD MADE WITH OAT & WHEAT… vs. STONEBANK BAKING CO, LO CARB MADE WITH OAT &…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
STONEBANK BAKING CO, LO CARB MADE WITH OAT &… has the most protein of the foods compared, at 23.3 g per 100g.
| Nutrient | SOTNEBANK BAKING CO., BREAD MADE WITH… | STONEBANK BAKING CO, LO CARB MADE WITH… |
|---|---|---|
| Protein | 21.7 G | 23.3 G |
| Total lipid (fat) | 6.5 G | 10 G |
| Carbohydrate, by difference | 17.4 G | 23.3 G |
| Energy | 196 KCAL | 267 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 4.3 G | 6.7 G |
| Calcium, Ca | 87 MG | 67 MG |
| Iron, Fe | 3.1 MG | 2.4 MG |
| Potassium, K | 239 MG | 250 MG |
| Sodium, Na | 457 MG | 317 MG |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 1.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.