1 Calories
1.1 Calories
193.00 Kcal352.00 Kcal
0
904
1.2 Calories in 1 cup
455.00 Kcal113.00 Kcal
70
1628
1.3 Calories in 1 tbsp
24.00 Kcal27.00 Kcal
8
102
1.4 Calories in 1 oz
57.00 Kcal99.00 Kcal
12.2
204
1.5 Calories in 1 slice of
Not ApplicableNot Applicable
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 mg0.61 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 mg469.00 mg
0
1705
2.4.2 Iron
2.4.3 Magnesium
2.4.4 Phosphorus
85.00 mg1,321.00 mg
0
1409
2.4.5 Potassium
211.00 mg500.00 mg
0
1794
2.4.6 Sodium
70.00 mg156.00 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
Best for weight loss, Strong & healthy muscles, Improves digestion
3.1.1 Other General Benefits
NA
Best for weight loss, Reduces unwanted fats, Improves digestion
3.2 Hair and Beauty Benefits
3.2.1 Skin Care
Natural moisturizer, Exfoliates dead skin from body, Rich in Lactic acid
Not Applicable
3.2.2 Hair Care
3.3 Nutritional Importance & Uses
3.3.1 Uses
No uses found
No uses found
3.3.2 Nutritional Importance
Contains good amount of Vitamins, Good source of Calcium, Good source of protein, High Calorie
Good source of Calcium, Good source of protein
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.
Whey is a natural substance, the liquid part of fresh milk that is left over from the making of cheese.
4.1.1 Color
4.1.2 Flavor
Sour
Depends upon added flavoring agents
4.1.3 Aroma
4.1.4 Vegetarian
4.2 Origin
Europe, Greece, Italy
Europe
5 How to make
5.1 Serving Size
5.2 Ingredients
Plain cream, Skim milk
Buttermilk, Cottage cheese, Milk, Yogurt
5.2.1 Fermentation Agent
Not Available
Not Applicable
5.3 Things you need
Bowl, Stirrer
Bowl, Cheesecloth, Container, Plastic wrap, Strainer
5.4 Time Duration
5.4.1 Preparation Time
20- 25 minutes
8- 10 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
1- 2 Weeks
Around 6 months