Reduced fat cultured sour cream (1 cup, 242 g) has 327 calories, 7.1 g protein, 10.3 g carbohydrate and 29 g fat, according to USDA FoodData Central. 100 g has 135 calories. Change the serving below and the label, the summary and the full nutrient table update together.
FDA standard format. Values use the FDA rounding rules for the serving you pick. Nutrients USDA does not report for this food print as 0 on the panel and as "not reported" in the table.
Download this label: · Free to use as a reference. A label for a product you sell needs your full recipe and ingredient statement.
1 cup (242 g)
Opens the free label generator with this amount of reduced fat cultured sour cream already added. Add the rest of your ingredients and the label updates as you go.
| Nutrient | Per serving | % DV* | Per 100 g |
|---|---|---|---|
| Calories and macronutrients | |||
| Calories | 327 | 135 | |
| Total fat | 29 g | 37% | 12 g |
| Saturated fat | 18.1 g | 90% | 7.47 g |
| Trans fat | not reported | ||
| Monounsaturated fat | 8.4 g | 3.47 g | |
| Polyunsaturated fat | 1.1 g | 0.45 g | |
| Cholesterol | 94 mg | 31% | 39 mg |
| Sodium | 215 mg | 9% | 89 mg |
| Total carbohydrate | 10.3 g | 4% | 4.26 g |
| Dietary fiber | 0 g | 0% | 0 g |
| Total sugars | 0.4 g | 0.16 g | |
| Added sugars | 0 g | 0% | 0 g |
| Protein | 7.1 g | 2.94 g | |
| Vitamins | |||
| Vitamin D | 0.48 mcg | 2% | 0.2 mcg |
| Vitamin A | 247 mcg | 27% | 102 mcg |
| Vitamin C | 2.2 mg | 2% | 0.9 mg |
| Vitamin E | 0.82 mg | 5% | 0.34 mg |
| Vitamin K | 1.5 mcg | 1% | 0.6 mcg |
| Thiamin (B1) | 0.08 mg | 7% | 0.04 mg |
| Riboflavin (B2) | 0.36 mg | 28% | 0.15 mg |
| Niacin (B3) | 0.16 mg | 1% | 0.07 mg |
| Vitamin B6 | <0.1 mg | 2% | 0.02 mg |
| Folate (DFE) | 27 mcg | 7% | 11 mcg |
| Vitamin B12 | 0.73 mcg | 30% | 0.3 mcg |
| Choline | 46 mg | 8% | 19.2 mg |
| Minerals | |||
| Calcium | 252 mg | 19% | 104 mg |
| Iron | 0.17 mg | 1% | 0.07 mg |
| Potassium | 312 mg | 7% | 129 mg |
| Magnesium | 24 mg | 6% | 10 mg |
| Phosphorus | 230 mg | 18% | 95 mg |
| Zinc | 1.2 mg | 11% | 0.5 mg |
| Copper | <0.1 mg | 4% | 0.02 mg |
| Manganese | <0.1 mg | 0% | 0 mg |
| Selenium | 5.1 mcg | 9% | 2.1 mcg |
| Other | |||
| Water | 193.9 g | 80.1 g | |
| Caffeine | 0 mg | 0 mg | |
| Alcohol | 0 g | 0 g | |
* Percent Daily Values are based on a 2,000 calorie diet (FDA reference values for adults and children 4 years and older). Per-100 g values are USDA figures before label rounding.
Every serving below is a USDA household measure for this food, a fraction of one, or a unit conversion. Amounts are USDA values scaled by weight; only the Nutrition Facts panel applies the coarser FDA label rounding.
| Serving | Weight | Calories | Total carbohydrate | Protein | Total fat | Dietary fiber | Total sugars |
|---|---|---|---|---|---|---|---|
| 1 tbsp | 15 g | 20 | 0.6 g | 0.4 g | 1.8 g | 0 g | <0.1 g |
| 1 cup | 242 g | 327 | 10.3 g | 7.1 g | 29 g | 0 g | 0.4 g |
| 100 g | 100 g | 135 | 4.3 g | 2.9 g | 12 g | 0 g | 0.2 g |
Reduced fat cultured sour cream (1 cup, 242 g) has 327 calories. 100 g has 135 calories. On a Nutrition Facts label, calories are rounded to the nearest 5 or 10, so the panel above may show 330.
Reduced fat cultured sour cream (1 cup, 242 g) has 18.1 g of saturated fat, 90% of the Daily Value. 100 g has 7.47 g. That is 20% DV or more per serving, which the FDA treats as high.
Reduced fat cultured sour cream (1 cup, 242 g) has 29 g total fat: 18.1 g saturated, 8.4 g monounsaturated and 1.1 g polyunsaturated.
100 g of reduced fat cultured sour cream has 135 calories, 2.94 g protein, 4.26 g carbohydrate, 0 g fiber, 0.16 g sugars and 12 g fat.
About 12% of the calories in reduced fat cultured sour cream come from carbohydrate, 79% from fat and 9% from protein (Atwater factors of 4, 9 and 4 calories per gram).
The same serving of reduced fat cultured sour cream, drawn by the label formats other markets require: the Canadian bilingual Nutrition Facts table, the EU nutrition declaration (per 100 g, energy in kJ and kcal, salt instead of sodium) and the UK nutrition information table with reference intakes. The generator switches between these and many more from one recipe.
| Fat / Lipides | 29 g | 39 % |
| Saturated / Saturés | 18 g + Trans 0 g | 90 % |
| Cholesterol / Cholestérol | 94 mg | 31 % |
| Sodium | 220 mg | 9 % |
| Carbohydrate / Glucides | 10 g | 4 % |
| Fibre / Fibres | 0 g | 0 % |
| Sugars / Sucres | 0 g | 0 % |
| Protein / Protéines | 7 g | |
| Vitamin D / Vitamine D | 0 mcg | 2 % |
| Calcium | 252 mg | 19 % |
| Iron / Fer | 0 mg | 1 % |
| Potassium | 312 mg | 9 % |
| Per 100g | |
|---|---|
| Energy | 565 kJ / 135 kcal |
| Fat | 12 g |
| of which saturates | 7.5 g |
| Carbohydrate | 4.3 g |
| of which sugars | 0.2 g |
| Protein | 2.9 g |
| Salt | 0.2 g |
| Per 100g | Per 242g | %RI* | |
|---|---|---|---|
| Energy | 565 kJ 135 kcal |
1367 kJ 327 kcal |
16% |
| Fat | 12g | 29g | 41% |
| of which saturates | 7.5g | 18g | 90% |
| Carbohydrate | 4.3g | 10g | 4% |
| of which sugars | 0 gg | 0 gg | <1% |
| Fibre | 0 gg | 0 gg | - |
| Protein | 2.9g | 7.1g | 14% |
| Salt | 0.22g | 0.54g | 9% |
If you make and sell a product that contains reduced fat cultured sour cream, these free tools cover the next steps.
Nutrient values are from USDA FoodData Central, SR Legacy (April 2018 release, public domain), record 171256: "Cream, sour, reduced fat, cultured". Values are stored per 100 g exactly as USDA reports them and scaled to each serving by weight. The Nutrition Facts panel applies the FDA rounding rules in 21 CFR 101.9; tables and text show the scaled amounts at reading precision, so a figure can differ slightly from the panel. A nutrient USDA does not report for this food is shown as not reported, never as a guessed value.
SR Legacy predates the added sugars field. This is a whole or unsweetened food, so added sugars are shown as 0 g. View the USDA record ↗