Cream, soured, fresh
Última actualización 4 Nov 2026
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Fresh soured cream is a dairy product made by fermenting cream with lactic acid bacteria. It mainly provides fat and energy, with smaller amounts of carbohydrate and protein. Per 100g, it contains 845 kJ of energy, 20g of fat and 13g of saturated fat. It also provides vitamin A, with 348µg of retinol equivalent.
Vitamin A supports normal vision, immune function and the maintenance of skin. Saturated fat makes up a substantial part of the fat in soured cream, which is relevant for people monitoring their saturated fat intake. The amount used also affects its contribution to overall energy intake. Full nutrient figures are given in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energía | 205 kcal |
Energía | 845 kJ |
Grasa | 20g |
of which saturates | 13g |
Carbohydrate | 3.8g |
of which sugars | 3.8g |
2.9g | |
Sal | 0.1g |
Agua | 73g |
Colesterol | 60mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
348µg | |
0.2µg | |
0.44mg | |
Trace | |
0.03mg | |
0.17mg | |
0.1mg | |
0.04mg | |
0.2µg | |
12µg | |
93mg | |
0.4mg | |
10mg | |
81mg | |
110mg | |
Sodio | 41mg |
0.5mg | |
Trace | |
Trace |
Other types of cream
Alimentos | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
586 kcal | 1.6g | 64g | 0g | |
496 kcal | 1.6g | 54g | 0g | |
193 kcal | 3.3g | 19g | 0g | |
381 kcal | 2g | 40g | 0g | |
148 kcal | 3g | 13g | – | |
236 kcal | 2.9g | 24g | 0g | |
252 kcal | 1.9g | 24g | 0g | |
196 kcal | 2.8g | 17g | 0g | |
138 kcal | 2.8g | 12g | – | |
– | – | 22g | – | |
196 kcal | 2.6g | 19g | – | |
239 kcal | 2.5g | 24g | – | |
373 kcal | 2g | 39g | – |
About these figures
Values are per 100g of the food as described (8 samples, 4 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.