Cream
Sour cream, fat free
Cream, fluid, half and half
Cream, fluid, heavy whipping
Cream, fluid, light (coffee cream or table cream)
Cream, fluid, light whipping
Cream, half and half, fat free
Cream, sour, cultured
Cream, sour, reduced fat, cultured
Cream, whipped, cream topping, pressurized
KRAFT BREAKSTONE'S FREE Fat Free Sour Cream
KRAFT BREAKSTONE'S Reduced Fat Sour Cream
Sour cream, fat free
Sour cream, light
Sour cream, reduced fat
3.7%
74 kcal
74 kcal
Energy
0%
0.0 g
0.0 g
Fat
0%
0.0 g
0.0 g
Saturates
0.4%
0.4 g
0.4 g
Sugar
5.9%
0.4 g
0.4 g
Salt
84%
0%
16%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 74 (310 kJ) | |
| from Carbohydrate | 62 (261 kJ) | |
| from Fat | 0 (0 kJ) | |
| from Protein | 12 (52 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 15.6 g | |
| Dietary Fiber | 0.0 g | |
| Starch | ~ | |
| Sugars | 0.4 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.0 g | |
| Saturated Fat | 0.0 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 0.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 0.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 0.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.0 g | |
| Linoleic Acid | 0.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 0.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 0.0 mg | |
| Omega-6 Fatty Acids | 0.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 9.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 3.1 g | |
| Essential Aminos | ||
| Histidine | ~ | |
| Isoleucine | ~ | |
| Leucine | ~ | |
| Lysine | ~ | |
| Methionine | ~ | |
| Phenylalanine | ~ | |
| Threonine | ~ | |
| Tryptophan | ~ | |
| Valine | ~ | |
| Non-essential Aminos | ||
| Alanine | ~ | |
| Arginine | ~ | |
| Aspartic Acid | ~ | |
| Cystine | ~ | |
| Glutamic Acid | ~ | |
| Glycine | ~ | |
| Proline | ~ | |
| Serine | ~ | |
| Tyrosine | ~ | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 80.6 g |
| Ash | 0.7 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 19.2 mg | |
| Vitamin A | 255 IU | |
| Vitamin B1 (thiamine) | 0.0 mg | |
| Vitamin B2 (riboflavin) | 0.2 mg | |
| Vitamin B3 (niacin) | 0.1 mg | |
| Vitamin B5 (pantothenic acid) | ~ | |
| Vitamin B6 (pyridoxine) | 0.0 mg | |
| Vitamin B9 (folate) | 11 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 0 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 125.0 mg | |
| Copper | 0.0 mg | |
| Fluoride | ~ | |
| Iron | 0.0 mg | |
| Magnesium | 10.0 mg | |
| Manganese | ~ | |
| Phosphorus | 95.0 mg | |
| Potassium | 129.0 mg | |
| Sodium | 141.0 mg | |
| Zinc | 0.5 mg | |
About Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions there are regulations for each type.