United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  01055, Cream, sour, reduced fat, cultured
heading Nutrient Unit
Value per 100 g

tbsp 15g

cup 242g
Proximates Water g 80.14 12.02 193.94
Proximates Energy kcal 135 20 327
Proximates Protein g 2.94 0.44 7.11
Proximates Total lipid (fat) g 12.00 1.80 29.04
Proximates Carbohydrate, by difference g 4.26 0.64 10.31
Proximates Fiber, total dietary g 0.0 0.0 0.0
Proximates Sugars, total g 0.16 0.02 0.39
Minerals Calcium, Ca mg 104 16 252
Minerals Iron, Fe mg 0.07 0.01 0.17
Minerals Magnesium, Mg mg 10 2 24
Minerals Phosphorus, P mg 95 14 230
Minerals Potassium, K mg 129 19 312
Minerals Sodium, Na mg 89 13 215
Minerals Zinc, Zn mg 0.50 0.08 1.21
Vitamins Vitamin C, total ascorbic acid mg 0.9 0.1 2.2
Vitamins Thiamin mg 0.035 0.005 0.085
Vitamins Riboflavin mg 0.149 0.022 0.361
Vitamins Niacin mg 0.067 0.010 0.162
Vitamins Vitamin B-6 mg 0.016 0.002 0.039
Vitamins Folate, DFE µg 11 2 27
Vitamins Vitamin B-12 µg 0.30 0.04 0.73
Vitamins Vitamin A, RAE µg 102 15 247
Vitamins Vitamin A, IU IU 372 56 900
Vitamins Vitamin E (alpha-tocopherol) mg 0.34 0.05 0.82
Vitamins Vitamin D (D2 + D3) µg 0.2 0.0 0.5
Vitamins Vitamin D IU 9 1 22
Vitamins Vitamin K (phylloquinone) µg 0.6 0.1 1.5
Lipids Fatty acids, total saturated g 7.470 1.120 18.077
Lipids Fatty acids, total monounsaturated g 3.466 0.520 8.388
Lipids Fatty acids, total polyunsaturated g 0.446 0.067 1.079
Lipids Cholesterol mg 39 6 94
Other Caffeine mg 0 0 0