Know what’s on your plate
Cultured sour cream
Calories & nutrition facts
cultured
Nutrition facts
Per 100 g% DV- Calories 198 kcal —
- Protein 2.4 g 5%
- Carbohydrate 4.6 g 2%
- Fat 19 g 25%
- Saturated fat 10 g 51%
- Fibre 0 g 0%
- Sugars 3.4 g —
- Sodium 31 mg 1%
- Cholesterol 59 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 124 µg 14%
- Vitamin C 0.9 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0.38 mg 3%
- Vitamin K 1.5 µg 1%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 0.09 mg 1%
- Pantothenic acid (B5) 0.47 mg 9%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 6 µg 2%
- Vitamin B12 0.21 µg 9%
- Choline 19.2 mg 3%
Minerals
- Calcium 101 mg 8%
- Iron 0.07 mg 0%
- Magnesium 10 mg 2%
- Phosphorus 76 mg 6%
- Potassium 125 mg 3%
- Zinc 0.33 mg 3%
- Copper 0.02 mg 2%
- Manganese 0.02 mg 1%
- Selenium 3.7 µg 7%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 198 | 2.4 g | 4.6 g | 19 g |
| 1 × tbsp | 12 g | 24 | 0.3 g | 0.6 g | 2.3 g |
| 1 × cup | 230 g | 455 | 5.6 g | 11 g | 45 g |
| 2 × tbsp | 24 g | 48 | 0.6 g | 1.1 g | 4.6 g |
| ½ × tbsp | 6 g | 12 | 0.1 g | 0.3 g | 1.2 g |
| 3 × tbsp | 36 g | 71 | 0.9 g | 1.7 g | 7 g |
| 4 × tbsp | 48 g | 95 | 1.2 g | 2.2 g | 9.3 g |
Similar foods
- Sour creamreduced fat181 kcal / 100 g
- Dairy sour creamnot further defined307 kcal / 100 g
- Cultured cream18 % fat192 kcal / 100 g
- Cultured reduced fat sour creamreduced fat, cultured135 kcal / 100 g
- Imitation sour creamcultured208 kcal / 100 g
- Light sour creamsour, light85 kcal / 100 g
- Extra low-fat sour cream10 % fat118 kcal / 100 g
- Crème fraîchefull fat378 kcal / 100 g
- Sour dressingnon-butterfat, cultured, filled cream-type178 kcal / 100 g
- Creamstandard373 kcal / 100 g
Questions about Cultured sour cream
What is cultured sour cream?
It is cream fermented with lactic-acid bacteria, which give it a pleasantly tangy flavour and thick texture. It is usually sold ready to spoon or dollop.
Can you cook with cultured sour cream without it splitting?
Yes: stir it in off the heat, or add it to a sauce over very low heat and warm gently without boiling. For hot soups or stews, first mix a spoonful of the hot liquid into the sour cream, then stir the mixture back in.
How do you use cultured sour cream in baking?
Its acidity and moisture make it useful in tender cakes, scones and quick breads. Replace some of the recipe’s milk or yoghurt with sour cream, but keep the overall amount of liquid close to the original.
What goes well with cultured sour cream?
Use it as a topping for baked potatoes, chilli, tacos or borscht, or stir it into dips with chives, spring onion or garlic. A spoonful also rounds out the sharpness of a tomato-based sauce.
How should you store cultured sour cream after opening?
Keep it covered in the fridge and use a clean spoon each time. If it develops mould, an unusual smell or a changed texture, discard it rather than scraping off the affected part.
Can you freeze cultured sour cream?
You can freeze it, but thawed sour cream often turns grainy or separates, so it is better suited to cooked sauces and baking than as a fresh topping. Thaw it in the fridge and stir well before using.
How does cultured sour cream differ from crème fraîche?
Crème fraîche is generally milder and richer, and it tolerates simmering better. Cultured sour cream is tangier; it has 19 g of fat per 100 g, compared with 40 g in crème fraîche.
Is cultured sour cream the same as reduced-fat sour cream?
No: reduced-fat sour cream has less fat and usually a lighter texture. Cultured sour cream has 19 g of fat per 100 g, compared with 12 g in cultured reduced-fat sour cream.
Source: USDA FoodData Central 171257 · per 100 g · carbohydrate per EU label, fibre excluded
