Fat free sour cream
Packaged product Dairy and Eggs Hyvee
Fat free sour cream contains 83 kcal per 100 g. A serving, 2 tbsp, 30 g (30 g) provides about 25 kcal.
Roughly 60% of its calories come from carbohydrates, with 40% from protein and 0% from fat (estimated with general energy factors).
That is less energy than the typical item in dairy and eggs on FoodFactly, where the median is 133 kcal per 100 g across 82 products.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 83.3 kcal | |
| Total fat L | 0 g | 0% |
| Saturated fat L | 0 g | 0% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 83.3 mg | 4% |
| Total carbohydrates L | 10 g | 4% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 10 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 6.7 g | 13% |
| Potassium L | 0 mg | 0% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 40%
- Carbohydrates 60%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein6.7 gin the top quarter of dairy and eggs (median 2.6 g)
- Sugars10 gin the top quarter of dairy and eggs (median 4 g)
- Fat0 gin the lowest quarter of dairy and eggs (median 8.3 g)
- Saturated fat0 gin the lowest quarter of dairy and eggs (median 5 g)
- Sodium83.3 mgin the top quarter of dairy and eggs (median 52 mg)
- Protein per 100 kcal8 gprotein density, useful for comparing foods with different calorie levels
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 66.7 kcal | 83.3 kcal |
| Protein | 6.7 g | 6.7 g |
| Carbohydrates | 10 g | 10 g |
| Fat | 0 g | n/a |
| Fiber | 0 g | n/a |
| Sugars | 10 g | 10 g |
| Sodium | 150 mg | 83.3 mg |
Product details
- Brand
- Hyvee
- Barcode
- 0075450072747
- Label serving
- 2 tbsp (30 g)
- Category
- Compound dairy creams
- Nutri-Score
- B as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Skim milk, nonfat dry milk, food starch-modified, artificial color, sodium phosphate, carrageenan, sodium stearoyl lactylate, locust bean gum, sodium citrate, starter distillate, culture (coagulant), vitamin a palmitate, natamycin (natural preservative).
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Milk
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Low fat sour cream Sealtest par Natrel | 83 | 3.3 g | 6.7 g | 5 g |
| Kochcreme Penny | 84 | 1.1 g | 3.8 g | 7 g |
| leichte Creme zum Kochen Milbona | 84 | 1.1 g | 3.8 g | 7 g |
| Rama Cremefine Alpenland | 85 | 1.2 g | 4.3 g | 7 g |
| Crème zum kochen 7% Fett Farmland | 86 | 1.1 g | 4.4 g | 7 g |
| Rama Cremefine 7 % zum Kochen Rama | 88 | 1.1 g | 4.8 g | 7.4 g |
| Crème culinaire légère 4% Campina | 78 | 3.6 g | 6.5 g | 4 g |
| Cremefine zum Kochen 7% Rama | 89 | 1.1 g | 4.8 g | 7.1 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2755502. License: CC0 1.0 (U.S. public domain). Source record dated April 23, 2026. Imported November 6, 2026.
- Open Food Facts, record 0075450072747. License: ODbL 1.0 (Open Food Facts). Source record dated April 11, 2025. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.