Which food has less impact on blood sugar?
Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran
Stonebank Baking LlcBuns
Ozery BakeryComparing Key Nutrients
| Nutrient | Stonebank Ba... | Buns |
|---|---|---|
| Carbs | 7.0g | 32.0g |
| Sugars | 0.0g | 5.0g |
| Fiber | 2.0g | 2.0g |
| Protein | 7.0g | 5.0g |
| Fat | 3.0g | 1.0g |
Estimated Blood Sugar Response
Compare Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran vs Buns nutrition facts, blood sugar impact, and diabetic suitability. Make informed food choices with detailed carb, sugar, fiber, and protein analysis for better blood glucose management.
Medical Disclaimer: This data is an estimate intended for educational purposes only. Individual responses to foods may vary significantly. Always consult with your healthcare provider for medical advice related to your specific condition.
Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran
Buns
Community Blood Sugar Responses
Real people share how these foods actually affected their blood sugar levels. Click to add your own experience.
Nutritional Labels
This section compares the nutritional labels of the two foods.
Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran
Serving size 30.0 Gg
% Daily Value*
* 5.0g of carbohydrates not detailed in USDA data
* 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.
INGREDIENTS:
VITAL WHEAT GLUTEN, WHEAT BRAN, GROUND FLAX SEED, RICE FLOUR, OAT BRAN, CANOLA OIL, BUTTER (MILK), ALMONDS, DRY WHEY (MILK), EGGS, SALT, YEAST, SESAME SEEDS, MILLET SEED. CULTURED WHEAT FLOUR.
Buns
Serving size 60.0 Gg
% Daily Value*
* Some fat components may not be available in USDA data
* 25.0g of carbohydrates not detailed in USDA data
* 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.
INGREDIENTS:
UNBLEACHED WHEAT FLOUR [WHEAT FLOUR, ASCORBIC ACID (NATURAL DOUGH CONDITIONER), NIACIN [VITAMIN B-3], IRON [FERROUS SULPHATE], THIAMIN MONONITRATE [VITAMIN B-1], RIBOFLAVIN [VITAMIN B-2], FOLIC ACID], FILTERED WATER, WHOLE GRAIN WHEAT FLOUR INCLUDING GERM, CRANBERRIES (CRANBERRIES, SUGAR, SUNFLOWER OIL), ORGANIC CANE SUGAR, ORANGE PUREE (CONCENTRATED ORANGE JUICE, WATER, CONCENTRATED TANGERINE JUICE, ORANGE PULP, GROUND ORANGES AND ORANGE OIL), SOUR DOUGH (ORGANIC UNBLEACHED FLOUR [WHEAT FLOUR, NIACIN [VITAMIN B-3], IRON [FERROUS SULPHATE], THIAMIN MONONITRATE [VITAMIN B-1], RIBOFLAVIN [VITAMIN B-2], FOLIC ACID], FILTERED WATER, SEA SALT, YEAST, SUNFLOWER OIL) CRUSHED ORANGES, YEAST, SEA SALT, SUNFLOWER OIL, CULTURED WHEAT STARCH, CITRIC ACID, AMYLASE (ENZYME).
Vitamins & Minerals Comparison
Compare the vitamin and mineral content of both foods as percentage of daily values.
Stonebank Baking Co, L...
Vitamins
Minerals
Buns
Vitamins
Minerals
Food Tags
These tags help categorize foods based on their ingredients and effects on blood sugar levels.
Medical Disclaimer: These are diet tags generated automatically. We do our best to make sure they're accurate, but please double-check important dietary information. Always consult with your healthcare provider for medical advice related to your specific dietary needs.
Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran Tags
Buns Tags
Data Quality
This section compares the data quality and source information for both foods.
About Our Food Data
All nutritional data comes from the USDA Food Database. Some branded products contain self-reported information that may not be perfectly accurate. Food details are inherently difficult to measure precisely, so we do our best to provide reliable information and use the data quality scores below to help you assess accuracy.
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Frequently Asked Questions
Common questions about this food category and how to use these foods for diabetes management
The key difference is in their blood sugar impact: Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran has a BSI of 9.4 while Buns has a BSI of 58.9. Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran has the lower blood sugar impact, making it potentially better for blood glucose management.
Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran appears to be the better choice for diabetics with a lower BSI score of 9.4. However, consider your individual response, portion sizes, and overall meal composition when making food choices.
Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran contains 23.3g of carbohydrates per 100g, while Buns contains 53.3g per 100g. Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran has 30.0g fewer carbs, which may result in less blood sugar impact.
Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran provides 6.7g of fiber per 100g, compared to 3.3g in Buns. Stonebank Baking Co, Lo Carb Made With Oat & Wheat Bran provides 3.4g more fiber, which can help slow glucose absorption.
Use this comparison to make informed substitutions in your meals. The food with the lower BSI score will generally have less impact on your blood sugar. Consider pairing higher-impact foods with protein or fiber to help moderate blood glucose response.
Yes! Use our comparison tool to explore other foods in similar categories. You can also browse the breads & buns category to find more alternatives and make additional comparisons.