Stonemill Kitchens · Breads and Buns
Sourdough Bread Bowl with Artichoke Jalapeno
A 2 Tbsp (66g) serving of Sourdough Bread Bowl with Artichoke Jalapeno by Stonemill Kitchens has 190 calories, 1g of sugars and 460mg of sodium, as submitted by Veratec, Inc. to USDA (FoodData Central 2055603, record updated Nov 2, 2018).
Values for the declared serving and per 100 g. FoodData Central 2055603, available Oct 28, 2021; USDA record.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Protein % DV here is not corrected for protein quality.
Computed from the values per 100 g that Veratec, Inc. submitted to USDA, for the declared 66g serving. They are rounded as FDA requires labels to round; the package in your hand is the authority. Check the USDA record.
- UPC
- 054627210038
- Category
- Breads and Buns
- Records
- 4 under this UPC; this page shows the newest record of this barcode
How it compares with other breads and buns
Per 100 g, it has more sugar than 17% of the 10,293 breads and buns products in USDA's branded database, and it has more sodium than 92% of them.
Where the calories come from: 43% carbohydrate, 44% fat and 13% protein (4 calories a gram of protein or carbohydrate, 9 of fat).
Where it sits among breads and buns: sugar per 100 g
| Per 100 g | This product | Median of the category | Share of the category lower |
|---|---|---|---|
| Total sugars | 1.5 g | 4.7 g | 17% |
| Sodium | 697 mg | 464 mg | 92% |
| Protein | 9.1 g | 8.9 g | 52% |
| Calories | 288 | 267 | 77% |
Source: USDA FoodData Central branded foods, April 30, 2026 release; category statistics computed by GetFoodFacts from 10,293 products, one per barcode.
Other jalapeno in this aisle
42 of the 10,293 breads and buns products are named jalapeno. Per 100 g their median is 289 calories, 530 mg of sodium and 9.1 g of protein; 34 have less sodium than this one.
| Other brands with less sodium | Sodium per 100 g | Calories per 100 g |
|---|---|---|
| Mild Jalapeno Cheese Bread Rolls BRAZILIAN OVEN | 550 mg | 300 |
| Van De Kamp, Western Hearth, Sandwich Buns, Jalapeno VAN DE KAMP'S | 535 mg | 324 |
| Jalapeno Cheddar Bread ARCHER FARMS | 531 mg | 286 |
Source: USDA FoodData Central branded foods, April 30, 2026 release: products in this aisle whose name contains "jalapeno", one per barcode.
What is in it
Ingredients (as submitted): SOURDOUGH BREAD BOWL (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR, WATER, SALT, WHEAT GLUTEN, CALCIUM PROPIONATE, YEAST, CALCIUM SULFATE, DIACETYL TARTARIC ACID ESTERS OF MONO-DIGLYCERIDES [DATEM], ASCORBIC ACID, ENZYMES), ARTICHOKE JALAPENO DIP (CREAM CHEESE [PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS (XANTHAN, CAROB BEAN, AND/OR GUAR GUMS}], PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], MAYONNAISE [SOYBEAN OIL, WATER, EGG YOLKS, DISTILLED VINEGAR, CONTAINS LESS THAN 2%: SALT, SUGAR, HIGH FRUCTOSE CORN SYRUP, SPICE, LEMON JUICE CONCENTRATE], JALAPENO PEPPERS [JALAPENO PEPPERS, WATER, VINEGAR, SALT, CALCIUM CHLORIDE], ARTICHOKE HEARTS [ARTICHOKE HEARTS, WATER, SALT, CITRIC ACID, ASCORBIC ACID], SOUR CREAM [CULTURED MILK, CREAM, NONFAT MILK POWDER, GELATIN], SUGAR, SALT, DISTILLED VINEGAR, SODIUM BENZOATE AND POTASSIUM SORBATE ADDED TO PROTECT FLAVOR, XANTHAN GUM, CITRIC ACID).
The statement lists 2 ingredients at the top level, beginning with Sourdough Bread Bowl (enriched Flour [wheat Flour, Niacin, Reduced Iron. It has no separate "Contains" line; a major allergen (the nine the FDA requires on labels: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) may be named inside the ingredients instead. For allergies, read the package: this is the record USDA holds (updated Nov 2, 2018), not the label on the shelf today.
Source: the ingredient statement Veratec, Inc. submitted to USDA (FoodData Central 2055603).
More Stonemill Kitchens breads and buns
| Product | Calories per 100 g | Sugars per 100 g | Sodium per 100 g |
|---|---|---|---|
| Rye & Pumpernickel Ring with Spinach Artichoke Dip | 300 | 2.86 g | 643 mg |
| Creamy Dill Dip with Rye | 242 | 3.03 g | 712 mg |
| Baked Brie & Brioche | 353 | 1.18 g | 482 mg |
Source: USDA FoodData Central branded foods, April 30, 2026 release.
Questions about this product
How many calories are in Stonemill Kitchens Sourdough Bread Bowl with Artichoke Jalapeno?
190 per 2 Tbsp (66g) serving, and 288 per 100 g.
How much sodium is in Stonemill Kitchens Sourdough Bread Bowl with Artichoke Jalapeno?
460mg per serving (20% of the 2,300 mg Daily Value).
Is this the label on the package today?
It is the record Veratec, Inc. submitted to USDA, last updated Nov 2, 2018. Recipes change: the package in your hand is the authority.
Sources for this page
- USDA FoodData Central
- this record and every record it is compared with, April 30, 2026 release. fdc.nal.usda.gov
- FoodData Central documentation
- what branded, SR Legacy, Foundation and survey records are. fdc.nal.usda.gov
- USDA Food and Nutrient Database for Dietary Studies
- survey foods and their household portions. ars.usda.gov
- 21 CFR 101.9, Nutrition labeling of food
- the label format, its rounding and the Daily Values. ecfr.gov
- 21 CFR 101 subpart D, Nutrient content claims
- the FDA thresholds the comparisons count. ecfr.gov
- FDA, How to Understand and Use the Nutrition Facts Label
- the 5% and 20% Daily Value rule. fda.gov