Know what’s on your plate
Sour cream
Calories & nutrition facts
reduced fat
Nutrition facts
Per 100 g% DV- Calories 181 kcal —
- Protein 7 g 14%
- Carbohydrate 7 g 3%
- Fat 14 g 18%
- Saturated fat 8.7 g 43%
- Fibre 0 g 0%
- Sugars 0.3 g —
- Sodium 70 mg 3%
- Cholesterol 35 mg 12%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 119 µg 13%
- Vitamin C 0.9 mg 1%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.4 mg 3%
- Vitamin K 0.7 µg 1%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.24 mg 18%
- Niacin (B3) 0.07 mg 0%
- Vitamin B6 0.02 mg 1%
- Folate (B9) 11 µg 3%
- Vitamin B12 0.3 µg 13%
- Choline 19.2 mg 3%
Minerals
- Calcium 141 mg 11%
- Iron 0.06 mg 0%
- Magnesium 11 mg 3%
- Phosphorus 85 mg 7%
- Potassium 211 mg 4%
- Zinc 0.27 mg 2%
- Copper 0.01 mg 1%
- Selenium 4.1 µg 7%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 181 | 7 g | 7 g | 14 g |
| 1 × tablespoon | 12 g | 22 | 0.8 g | 0.8 g | 1.7 g |
| 1 × cup | 230 g | 416 | 16 g | 16 g | 32 g |
| 2 × tablespoon | 24 g | 43 | 1.7 g | 1.7 g | 3.4 g |
| ½ × tablespoon | 6 g | 11 | 0.4 g | 0.4 g | 0.8 g |
| 3 × tablespoon | 36 g | 65 | 2.5 g | 2.5 g | 5.1 g |
| 4 × tablespoon | 48 g | 87 | 3.4 g | 3.4 g | 6.8 g |
Similar foods
- Light sour cream~18% fat207 kcal / 100 g
- Cultured sour creamcultured198 kcal / 100 g
- Dairy sour creamnot further defined307 kcal / 100 g
- Extra low-fat sour cream10 % fat118 kcal / 100 g
- Cultured reduced fat sour creamreduced fat, cultured135 kcal / 100 g
- Cream9 % fat111 kcal / 100 g
- Crème fraîchehalf fat162 kcal / 100 g
- Cultured cream18 % fat192 kcal / 100 g
- Sour dressingnon-butterfat, cultured, filled cream-type178 kcal / 100 g
- Low-fat cream25% fat253 kcal / 100 g
Questions about Sour cream
What is sour cream, and how is it made?
Sour cream is cream thickened and tangy from fermentation with lactic-acid bacteria. The cultures turn some of the milk sugar into lactic acid, which gives it its characteristic flavour.
Can you cook with sour cream without it splitting?
It can split if boiled, especially in a thin or acidic sauce. Take the pan off the heat and stir sour cream in at the end; if it needs warming, heat gently without letting it simmer.
What can you use instead of sour cream?
For a cool topping or dip, use thick Greek yoghurt; it tastes tangier and is usually less rich. For a warm sauce, crème fraîche is a closer substitute because it is less prone to splitting when heated.
What dishes go well with sour cream?
Spoon it over baked potatoes, chilli or nachos, or serve it as a dip with chopped chives, spring onion or garlic. It is also stirred into beef stroganoff and served alongside pancakes.
How should you store sour cream after opening?
Keep it covered in the fridge and use a clean spoon each time. Follow the pack’s use-by and after-opening guidance; freezing can make it grainy or watery when thawed.
Can you freeze sour cream?
You can freeze it, but thawed sour cream often separates and becomes grainy, so it is better used in cooked dishes than as a topping or dip. Stir it well after thawing in the fridge.
Is sour cream the same as crème fraîche?
No. Both are cultured cream, but crème fraîche is generally richer and has a milder, less tangy taste; it also holds up better in hot sauces. Use sour cream for a sharper finish, or crème fraîche when you need to simmer a sauce.
Source: USDA FoodData Central 173442 · per 100 g · carbohydrate per EU label, fibre excluded
