Sour creams: Nutrition Facts and Calories
This category covers a range of cultured dairy products, including sour cream and crème fraîche. These are typically made by fermenting cream with lactic acid bacteria, giving them a characteristic tangy flavour and thick texture. Products in this category are often used as a topping for savoury dishes, in dips, or as an ingredient in baking and sauces. The ingredient list usually shows cream and bacterial cultures as the primary components. Nutritional information provided on packaging typically details the energy content, fat (including saturated fat), carbohydrates, and sugars. Salt content is also declared, as advised by the UK's salt intake guidelines. Some products may also indicate fibre content, though this is less common for this type of dairy product. The proportion of fat can vary significantly between products, which is usually evident from the energy and fat content declarations on the label. All values are shown per 100 g so products can be compared.
36 products · values per 100 g
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