Sour cream is regular cream cultured with lactic acid bacteria, transforming it into a tangy, thick condiment that bridges the gap between dairy richness and acidic brightness. At 198 kcal per 100 g with 19.4 g of fat, 2.4 g of protein, and 4.6 g of carbohydrates, it delivers a distinctive flavor that has made it indispensable in Eastern European, Mexican, and Tex-Mex cuisines — from borscht and blini to tacos and baked potatoes.
Vitamin A (124 mcg RAE per 100 g, 14% DV) supports retinal function, immune defense, and skin cell renewal. Calcium (91 mg, 9% DV) contributes to bone and teeth maintenance, working alongside phosphorus (71 mg) to form the mineral matrix of the skeleton. Potassium (115 mg) helps regulate blood pressure and cardiac rhythm. Vitamin B12 (0.3 mcg, 13% DV) supports nerve myelination and red blood cell production. Riboflavin (0.12 mg) drives mitochondrial energy conversion, and selenium (2.3 mcg) provides antioxidant enzyme support. Zinc (0.27 mg) aids immune cell function, and sodium is low at 36 mg — making sour cream a naturally low-sodium option compared to many condiments. Cholesterol is 44 mg. The lactic acid produced during culturing partially breaks down lactose (4.6 g carbs, 3.2 g sugar), making sour cream somewhat easier to digest for mildly lactose-sensitive individuals compared to heavy cream. The live bacterial cultures also contribute to gut microbiome diversity.
Sour cream's biggest enemy in the kitchen is heat — it curdles when boiled due to protein coagulation in the acidic environment. To add it to hot soups, stews, or sauces, temper first by stirring a tablespoon of the hot liquid into the sour cream, then add the mixture back to the pot off the heat. Alternatively, stir it in just before serving as a finishing touch. For baking, sour cream is a secret weapon: it adds moisture and tenderness to cakes, muffins, and scones thanks to the fat content, while the acidity activates baking soda for a better rise. Replace half the butter in cake recipes with sour cream for a lighter, moister crumb. As a topping, thin it with a little lime juice for drizzling over tacos, or fold in fresh herbs and garlic for a quick chip dip. Full-fat sour cream (18-20% fat) has the best texture and flavor; light and fat-free versions rely heavily on stabilizers and gums. Store in the refrigerator and consume within two weeks of opening.
| Nutrient | Per 100 g | Per serving |
|---|---|---|
| Calories | 198 kcal | 28 kcal |
| Protein | 2.4 g | 0.3 g |
| Fat | 19.4 g | 2.7 g |
| Carbohydrates | 4.6 g | 0.6 g |
| Fiber | 0 g | 0.0 g |
| Sugar | 3.2 g | 0.4 g |
| Water | 71.7 g | 10.0 g |
| Vitamins & Minerals | ||
| Vitamin A | 0.124 mg | 14% |
| Calcium | 91 mg | 7% |
| Phosphorus | 71 mg | 6% |
| Potassium | 115 mg | 2% |
| Sodium | 36 mg | 2% |
| Riboflavin (B2) | 0.12 mg | 9% |
| Vitamin B12 | 0.3 µg | 13% |
| Zinc | 0.27 mg | 2% |
| Selenium | 2.3 µg | 4% |
| Cholesterol | 44 mg | 15% |
| Serving | Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|---|
| 100 g | 198 kcal | 2.4 g | 19.4 g | 4.6 g |
| 1 tbsp (14 g) | 28 kcal | 0.3 g | 2.7 g | 0.6 g |
| 1 cup (230 g) | 455 kcal | 5.5 g | 44.6 g | 10.6 g |
| Food | Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|---|
| Sour Cream | 198 kcal | 2.4 g | 19.4 g | 4.6 g |
| Greek Yogurt | 59 kcal | 10.2 g | 0.7 g | 3.6 g |
| Milk (whole) | 61 kcal | 3.2 g | 3.3 g | 4.8 g |
| Kefir | 63 kcal | 3.3 g | 3.5 g | 4.7 g |
| Cottage Cheese | 98 kcal | 11.1 g | 4.3 g | 3.4 g |
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