Dairy & Cheese · per 100g
A thick, tangy fermented dairy staple that provides a cooling contrast to spicy dishes and a rich, velvety texture to baked goods while offering a complex profile of fats and lactic acid.
Fat, Riboflavin (Vitamin B2)
Sum of Monounsaturated Fatty Acids, C20:5,n-3
Vitamin A, beta-Carotene
Vitamin A, beta-Carotene
Nutritional summary
Interesting fact
The characteristic tang and thickness of soured cream are produced by the fermentation of pasteurized cream with lactic acid-producing bacteria, a process originally developed to preserve dairy before refrigeration.
Standout nutrients
Retinol
Vitamin A
Calcium
Molybdenum
Seasonality
Not available
Diet
Sustainability
Dairy production has a higher carbon footprint than plant-based alternatives but lower than most meats.
Storage
Refrigerate
1–2 weeks
Keep in original container and ensure the lid is tightly sealed.
Flavour
Harmonized from 4 validated sources
Claim citations
4