Sour cream, reduced fat
* 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 | 0.2 MG | 18% | |
| Niacin | 0.1 MG | 0% | |
| 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 | 119 UG | 13% | |
| Vitamin E (alpha-tocopherol) | 0.4 MG | 3% | |
| Vitamin D (D2 + D3) | 0.3 UG | 2% | |
| Vitamin K (phylloquinone) | 0.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 141 MG | 11% | |
| Iron, Fe | 0.1 MG | 0% | |
| Magnesium, Mg | 11 MG | 3% | |
| Phosphorus, P | 85 MG | 7% | |
| Potassium, K | 211 MG | 4% | |
| Sodium, Na | 70 MG | 3% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.0 MG | 1% | |
| Selenium, Se | 4.1 UG | 7% |
About Sour cream, reduced fat
This creamy dairy product is made by fermenting regular cream with lactic acid bacteria, resulting in a tangy, rich texture that's slightly lighter than its full-fat counterpart. The reduced-fat version contains about 14 grams of fat per 100 grams, compared to nearly 20 grams in traditional sour cream, while still maintaining much of the characteristic smooth consistency and flavor. With 181 calories per 100 grams, it provides a good source of protein at 7 grams and contains minimal carbohydrates.
This versatile ingredient shines in both cold and hot applications, though it's best added toward the end of cooking to prevent curdling. It's excellent as a topping for baked potatoes, tacos, and chili, or as a base for dips and salad dressings. Many health-conscious cooks use it as a lighter alternative to mayonnaise in recipes or as a finishing touch for soups and sauces. The fermentation process creates probiotics that may support digestive health, though the reduced-fat version may have fewer of these beneficial bacteria than traditional sour cream. When substituting in recipes, keep in mind that the reduced-fat version may be slightly less stable when heated and might separate more easily than full-fat varieties.
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