1 Calories
1.1 Calories in 1 cup
1.2 Calories
193.00 Kcal0.08 Kcal
0
904
1.3 Calories in 1 tbsp
1.4 Calories in 1 oz
1.5 Calories in 1 slice of
Not ApplicableNA
12.2
425
1.6 Serving size
1.7 Proteins
1.8 Carbs
1.8.1 Fiber
1.8.2 Sugar
1.9 Fats
1.9.1 Fat Content
1.9.2 Saturated Fat
1.9.3 Trans Fat
1.9.4 Polyunsaturated Fat
1.9.5 Monounsaturated Fat
2 Nutrition
2.1 Serving Size
2.2 Cholesterol
2.3 Vitamins
2.3.1 Vitamin A
2.3.2 Vitamin B1 (Thiamin)
2.3.3 Vitamin B2 (Riboflavin)
2.3.4 Vitamin B3 (Niacin)
2.3.5 Vitamin B6 (Pyridoxine)
0.00 mg0.01 mg
-0.026
1.5
2.3.6 Vitamin B9 (Folic acid, Folate)
2.3.7 Vitamin B12 (Cobalamin)
2.3.8 Vitamin C (Ascorbic acid)
2.3.9 Vitamin D
2.3.10 Vitamin D (D2+D3)
2.3.11 Vitamin E (Alpha- Tocopherol)
2.3.12 Vitamin K (Phylloquinone)
2.4 Minerals
2.4.1 Calcium
141.00 mg130.00 mg
0
1705
2.4.2 Iron
2.4.3 Magnesium
2.4.4 Phosphorus
2.4.5 Potassium
211.00 mg150.00 mg
0
1794
2.4.6 Sodium
70.00 mg40.00 mg
0
7022.4
2.4.7 Zinc
2.5 Other
2.5.1 Water
2.5.2 Caffeine
3 Benefits
3.1 Health Benefits
Absorps of Calcium & Vitamin B
Prevents Cancer, Boosts immune system
3.1.1 Other General Benefits
NA
Best for weight loss, Reduces cholesterol, Presence of calcium makes teeth strong & healthy, Protects arteries, Prevents Cancer
3.2 Hair and Beauty Benefits
3.2.1 Skin Care
Natural moisturizer, Exfoliates dead skin from body, Rich in Lactic acid
Not Defined
3.2.2 Hair Care
3.3 Nutritional Importance & Uses
3.3.1 Uses
3.3.2 Nutritional Importance
Contains good amount of Vitamins, Good source of Calcium, Good source of protein, High Calorie
Good source of protein, Low fat
3.4 Allergy
3.4.1 Allergy Symptoms
Diarrhea, Hives, Itchy eyes, Itchy Skin rashes, Nasal congestion, Nasal stuffiness, Runny or stuffy nose, Sneezing, Watery eyes, Wheezing
Not Available
4 What is
4.1 What is
- Sour cream is a dairy product obtained by fermenting a regular cream with certain kinds of lactic acid bacteria.
- The bacterial culture, which is introduced either deliberately of naturally, sour and thickens the cream.
Quark is a type of fresh dairy product, common for the cuisines of German-speaking countries made by warming soured milk until the desired degree of coagulation (denaturation, curdling) of milk proteins is met, and then strained.
4.1.1 Color
4.1.2 Flavor
4.1.3 Aroma
4.1.4 Vegetarian
4.2 Origin
Europe, Greece, Italy
Germany
5 How to make
5.1 Serving Size
5.2 Ingredients
Plain cream, Skim milk
Buttermilk, Milk
5.2.1 Fermentation Agent
Not Available
Not Applicable
5.3 Things you need
Bowl, Stirrer
Bowl, Cheesecloth, Stirrer
5.4 Time Duration
5.4.1 Preparation Time
20- 25 minutes
24-36 hours
5.4.2 Cooking Time
5.4.3 Aging time
Not Available
Not Available
5.5 Storage & Shelf Life
5.5.1 Refrigeration Temperature
5.5.2 Shelf Life