Sour Cream
Description
Sour cream is the sweet cream which has been "soured" by adding a lactic acid producing bacterial culture, heat, and pressure.
Sour cream contains 18-20% lipids and is high in calories, protein, calcium, potassium, riboflavin, and vitamin A.
Because sour cream is a concentrated source of saturated fatty acids and cholesterol, it should be restricted in a Low Fat Diet (Pritikin) or a Low Fat Diet (Non Pritikin).
Caloric Content
| 1 | |
| Calories: | 493 |
| Protein: | 7.27 gm |
| Carbohydrates: | 9.82 gm |
| Fiber: | 0 gm |
| Total fats: | 48.2 gm |
| Saturated fats: | 30 gm |
| Unsaturated fats: | 15.7 gm |
| Cholesterol: | 102 mg |
1. 1 cup, 230 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 1817 | 5000 IU |
| Thiamine: | .081 | 1.7 mg |
| Vitamin B-2: | .343 | 1.7 mg |
| Vitamin B-6: | .037 | 2.0 mg |
| Vitamin B-12: | .690 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .154 | 20 mg |
| Pantothenic Acid: | .828 | 10 mg |
| Folic acid: | 25 | 400 mcg |
| Vitamin C: | 1.98 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 230 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 268 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .14 | 18 mg |
| Magnesium: | 26 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 195 | 1000 mg |
| Potassium: | 331 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 123 | n/a mg |
| Zinc: | .62 | 15 mg |
1. 1 cup, 230 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 1 cup, 230 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.
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