Stone House Bread, Inc.
B
ProfileGood
CRACKED WHEAT SOURDOUGH BREAD
🌱100% Vegan (Jain Friendly)Bakery & Breads USVerified
Label Serving
54 g
Barcode
602813370105
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
Saturated fat
low
Sugars
low
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Favorable Profile
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
8.2/10
Health Score
Nutrition Facts (per serving: 54 g)
Energy130.14kcal
Carbohydrates27g
Sugar1g
Protein5g
Total Fat0.5g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber3.02g
Sodium280.26mg
Calcium0mg
Iron0.72mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (54 g) — the label's %RDA
Energy & macronutrients
Energy130 kcal7%
Total Fat0.5gLow<1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates27g10%
Total Sugars1gLow2%
Dietary Fiber3.02g11%
Protein5g10%
Sodium280mg12%
Minerals
Calcium0mg0%
Iron0.72mg4%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
5 ingredientsIngredients — as printed on the label
ORGANIC WHOLE WHEAT FLOUR, WELL WATER, ORGANIC UNBLEACHED WHEAT FLOUR, ORGANIC CRACKED WHEAT BERRIES, SEA SALT AND ORGANIC MALTED BARLEY FLOUR.
Contains allergens: Nbleached Flour, Sea Salt And Organic Malted Barley Flour, Cracked Wheat Berries
1
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
2
Nbleached Flour
LowAllergen
Used as a primary structural ingredient in baking, bread-making, pastry production, and various processed food formulations to provide elasticity, volume, and texture.
3
Well Water
Low
Primary hydration base, solvent, and ingredient in food and beverage production.
4
Sea Salt And Organic Malted Barley Flour
ModerateAllergen
Flavour enhancer and dough conditioner
5
Cracked Wheat Berries
No NotablesAllergen
Whole grain base, fiber enrichment, texture agent, and ingredient in cereals, pilafs, and baked goods.
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Whole Wheat Flour | ✓No Notable Concerns | base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati | Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities. |
2 Nbleached Flour Allergen | ✓Low Concern | Used as a primary structural ingredient in baking, bread-making, pastry production, and various processed food formulations to provide elasticity, volume, and texture. | Unbleached flour is a standard baking ingredient derived from wheat, presenting minimal points of consideration for the general population outside of individuals with wheat sensitivities or celiac disease. |
3 Well Water | ✓Low Concern | Primary hydration base, solvent, and ingredient in food and beverage production. | Generally suitable for consumption when properly tested, treated, and monitored for regional mineral and microbial parameters. |
4 Sea Salt And Organic Malted Barley Flour Allergen | ⚠Moderate Concern | Flavour enhancer and dough conditioner | Contains sodium and gluten-containing grain derivatives, requiring moderate intake consideration for sodium management and gluten sensitivities. |
5 Cracked Wheat Berries Allergen | ✓No Notable Concerns | Whole grain base, fiber enrichment, texture agent, and ingredient in cereals, pilafs, and baked goods. | Cracked wheat berries are a nutrient-dense whole grain source of dietary fiber, though they contain gluten and require consideration for individuals with specific wheat sensitivities. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
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