Sour cream facts

Sour cream is made with the use of lactic acid which is added to the sweet cream. It is thick and mostly used for baking, dips and dress salads. It has tart taste due to the lactic acid that produces bacteria. It contains gelatin, rennet, vegetable enzymes, flavoring agents, salt and sodium citrate.

Name Sour Cream
Native Europe, Greece, Italy
Name in Other Languages Spanish: la crema agria
Product type Dairy
Color White
Flavor Sweet, tangy
Taste Mild sour
Consistency Thick, creamy
Aroma Milky
  • Traditional or Regular Sour Cream
  • Reduced Fat Sour Cream
  • Non-fat Sour Cream
Major Nutritions Phosphorus, P 218 mg (31.14%)
Calcium, Ca 288 mg (28.80%)
Vitamin B-12 (Cobalamine) 0.69 µg (28.75%)
Carbohydrate 35.88 g (27.60%)
Vitamin B2 (Riboflavin) 0.345 mg (26.54%)
Vitamin A, RAE 168 µg (24.00%)
Selenium, Se 12.2 µg (22.18%)
Sodium, Na 324 mg (21.60%)
Protein 7.13 g (14.26%)|
Zinc, Zn 1.15 mg (10.45%)
Health Benefits
  • Bone health
  • Cardiac muscles
  • Maintain cells
  • Treat Alzheimer’s
  • Promotes growth
  • Digestive health
  • Eye health
  • Immunity power
  • Hair health
  • Skin health
Calories in 1 cup (230 gm) 170 Kcal.
Precautions It could lead to allergy symptoms such as diarrhea, itchy eyes, hives, itchy skin rashes, nasal stuffiness, nasal congestion, runny or stuffy nose, etc.
How to Eat
  • It is a topping for baked potatoes and fresh chives.
  • It is added to cakes, doughnuts cookies and scones.
  • It is used as a dessert along with berries or fruits.
  • It is added to soups and sauces.
  • It adds flavor to finger foods, potato chips and nachos.
  • It is used in chocolate brownies and cheesecakes.
  • It is used as bread spread.
Other Facts
  • It is mostly used in North American and European Cuisines.
  • The bacteria of lactic acid are used to infuse the pasteurized milk.
  • One tablespoon of Sour cream contains about 30 calories.
  • The sour cream should be refrigerated.
  • It is also soured with carrageen, gelatin and rennin.


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