Cream, sour, cultured
* The % Daily Value 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.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0.9 MG | 1% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.2 MG | 13% | |
| Niacin | 0.1 MG | 1% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 6 UG | 2% | |
| Choline, total | 19.2 MG | 3% | |
| Vitamin B-12 | 0.2 UG | 9% | |
| Vitamin A, RAE | 124 UG | 14% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 1.5 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 101 MG | 8% | |
| Iron, Fe | 0.1 MG | 0% | |
| Magnesium, Mg | 10 MG | 2% | |
| Phosphorus, P | 76 MG | 6% | |
| Potassium, K | 125 MG | 3% | |
| Sodium, Na | 31 MG | 1% | |
| Zinc, Zn | 0.3 MG | 3% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 3.7 UG | 7% |
About Cream, sour, cultured
This cultured dairy product has a tangy, slightly acidic flavor and a thick, creamy texture. It's made by fermenting regular cream with lactic acid bacteria, which gives it its distinctive sour taste and helps it stay fresh longer than fresh cream. The fermentation process also breaks down some of the lactose, making it easier to digest for those with mild lactose sensitivity.
With nearly 20 grams of fat per 100-gram serving, this ingredient is rich in calories and provides a good source of fat-soluble vitamins like A and D. The fat content gives it a luxurious mouthfeel and makes it excellent for adding richness to both savory and sweet dishes. It contains minimal carbohydrates and no fiber, with a small amount of protein.
In cooking, it's a versatile ingredient that can be used in both hot and cold applications. It's commonly stirred into soups and sauces at the end of cooking to add tang and creaminess without curdling, used as a topping for baked potatoes or tacos, incorporated into dips and dressings, or blended into cake batters and frostings for added moisture and subtle tang. Its acidic nature also makes it useful as a tenderizer in marinades.
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