Cream

Sour cream, light

Nutrition facts per 100 g · edible portion

Serving size

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15 forms & preparations

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, heavy Cream, sour, cultured Cream, sour, full fat 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

Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Sour cream, light's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

138 kcal Calories

3.5 g Protein

7.1 g Carbs

14%

10.6 g Fat

Fair nutrient density 16/100

How many beneficial nutrients Sour cream, light delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Sour cream, light come from — the split across carbs, fat & protein.

138 kcal / serving

21% from carbs

Carbs 21%

7.1 g per serving
Fat 69%

10.6 g per serving
Protein 10%

3.5 g per serving

What Sour cream, light is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value.

Vitamin B1218% Calcium11% Vitamin A (RAE)10%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	7.1 g	3%
Dietary Fiber	0.0 g	0%
Total Sugars	0.2 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	10.6 g	14%
Saturated Fat	6.6 g	33%
Monounsaturated Fat	3.1 g	—
Polyunsaturated Fat	0.4 g	—
Omega-3 Fatty Acids	160.0 mg	—
Omega-6 Fatty Acids	240.0 mg	—
Butyric Acid	340.0 mg	—
Caproic Acid	200.0 mg	—
Caprylic Acid	110.0 mg	—
Capric Acid	260.0 mg	—
Lauric Acid	300.0 mg	—
Myristic Acid	1,060.0 mg	—
Palmitic Acid	2,780.0 mg	—
Stearic Acid	1,280.0 mg	—
Palmitoleic Acid	240.0 mg	—
Oleic Acid	2,660.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	240.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	3.5 g	7%

Vitamins	Amount	% DV
Vitamin A (RAE)	90.0 mcg	10%
Vitamin C	0.9 mg	1%
Vitamin D	0.2 mcg	1%
Vitamin E	0.3 mg	2%
Vitamin K	0.5 mcg	0%
Thiamin (B1)	0.0 mg	3%
Riboflavin (B2)	0.1 mg	9%
Niacin (B3)	0.1 mg	0%
Vitamin B6	0.0 mg	1%
Folate (B9)	11.0 mcg	3%
Vitamin B12	0.4 mcg	18%
Choline	19.2 mg	3%

Minerals	Amount	% DV
Calcium	141.0 mg	11%
Iron	0.1 mg	0%
Magnesium	10.0 mg	2%
Phosphorus	71.0 mg	6%
Potassium	212.0 mg	5%
Sodium	71.0 mg	3%
Zinc	0.5 mg	5%
Copper	0.0 mg	2%
Selenium	3.1 mcg	6%

Sterols	Amount	% DV
Cholesterol	35.0 mg	12%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	0.7 g	—

About Sour cream, light

Cream is the rich, high-butterfat layer that rises to the top of fresh milk, skimmed off and sold in a range of styles defined by how much fat they hold. Light or single cream is pourable, half-and-half is lighter still, and heavy or whipping cream is thick enough to whip into soft peaks, while cultured versions become sour cream and crème fraîche and slow-cooked British clotted cream turns dense and spoonable.

Cream is calorie-dense and a concentrated source of milk fat along with the fat-soluble vitamins A and D and some calcium. In the kitchen it enriches coffee, whips into toppings for pies and desserts, thickens soups, sauces, and pasta, sets custards and ganache, and adds body to ice cream. Because higher fat content whips more reliably, heavy cream is the baker's choice for stable peaks. Keep cream tightly sealed and well chilled, use it before the date on the carton, and note that most creams also freeze for cooking.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.