Super source
Energy
293 kcal · 15% DV target
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.
Soured cream is a fermented dairy product that contributes to dietary patterns traditionally managed for heart health; while institutional guidelines often recommend low-fat dairy to manage blood pressure, recent evidence suggests that fermented dairy may not have the negative impact on blood lipids or blood pressure previously expected .17
Because it is a whole-milk dairy product, soured cream is a source of saturated fat, which is a primary focus of cardiovascular dietary guidelines .26
Evidence from observational and clinical studies indicates that the consumption of whole-milk dairy foods, including fermented options, does not appear to increase the risk of cardiovascular disease despite their saturated fat content .6
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
293 kcal · 15% DV target
29.9 g · 38% DV target
19.1 g · 96% DV target
Not a benefit — best kept low
0.86 g · 86% DV target
Not a benefit — best kept low
0.21 g · Top 16% of dairy & cheese
0.58 g · Top 22% of dairy & cheese
Seasonality has not been estimated for this ingredient yet.
Keep in original container and ensure the lid is tightly sealed.
Dairy production has a higher carbon footprint than plant-based alternatives but lower than most meats.
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.