Cream, sour, reduced fat, 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 | 3% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 0.1 MG | 0% | |
| Pantothenic acid | 0.4 MG | 7% | |
| Vitamin B-6 | 0.0 MG | 1% | |
| Folate, total | 11 UG | 3% | |
| Choline, total | 19.2 MG | 3% | |
| Vitamin B-12 | 0.3 UG | 13% | |
| Vitamin A, RAE | 102 UG | 11% | |
| Vitamin E (alpha-tocopherol) | 0.3 MG | 2% | |
| Vitamin D (D2 + D3) | 0.2 UG | 1% | |
| Vitamin K (phylloquinone) | 0.6 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 104 MG | 8% | |
| Iron, Fe | 0.1 MG | 0% | |
| Magnesium, Mg | 10 MG | 2% | |
| Phosphorus, P | 95 MG | 8% | |
| Potassium, K | 129 MG | 3% | |
| Sodium, Na | 89 MG | 4% | |
| Zinc, Zn | 0.5 MG | 5% | |
| Copper, Cu | 0.0 MG | 2% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 2.1 UG | 4% |
About Cream, sour, reduced fat, cultured
This cultured dairy product offers a tangy, creamy texture with a moderate calorie content and reduced fat compared to traditional sour cream. With 12 grams of fat per 100 grams, it provides a rich mouthfeel while containing fewer calories than full-fat versions. The 2.9 grams of protein contribute to its nutritional profile, though it remains relatively low in carbohydrates at just 4.3 grams. The fermentation process creates its characteristic sour taste and may offer probiotic benefits, though the specific strains and quantities can vary by brand.
In the kitchen, this versatile ingredient shines in both cold and hot applications. It works beautifully as a topping for baked potatoes, tacos, and chili, where its tangy flavor complements savory dishes. Many cooks incorporate it into dips, dressings, and sauces, or use it as a base for creamy soups and casseroles. When cooking with it, the reduced fat content means it's less likely to curdle at higher temperatures than non-fat versions, though it still requires gentle heating. Health-conscious cooks appreciate that the reduced fat content allows them to enjoy the creamy texture and flavor while managing their fat intake, making it a practical choice for those monitoring their dietary fat consumption.
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