Sour Cream
Packaged product Dairy and Eggs Gay Lea
Sour Cream contains 67 kcal per 100 g. A serving, 2 c. à soupe, 30 ml (30 g) provides about 20 kcal.
Roughly 64% of its calories come from carbohydrates, with 21% from protein and 14% 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 191 kcal per 100 g across 458 products.
100 g provides 10% of the Daily Value for calcium.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 66.7 kcal | |
| Total fat L | 1 g | 1% |
| Saturated fat L | 0.67 g | 3% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 100 mg | 4% |
| Total carbohydrates L | 10 g | 4% |
| Dietary fiber L | 0 g | 0% |
| Total sugars L | 6.7 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 3.3 g | 7% |
| Calcium L | 133 mg | 10% |
| Iron L | 0 mg | 0% |
| Potassium L | 250 mg | 5% |
% 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 21%
- Carbohydrates 64%
- Fat 14%
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
- Protein3.3 gin the top quarter of dairy and eggs (median 3 g)
- Sugars6.7 gin the top quarter of dairy and eggs (median 3.3 g)
- Fat1 gin the lowest quarter of dairy and eggs (median 16.7 g)
- Saturated fat0.67 gin the lowest quarter of dairy and eggs (median 11.4 g)
- Sodium100 mgin the top quarter of dairy and eggs (median 40 mg)
- Protein per 100 kcal5 gprotein density, useful for comparing foods with different calorie levels
Product details
- Brand
- Gay Lea
- Barcode
- 0066013143288
- Label serving
- 2 c. à soupe (30 ml)
- Category
- Sour creams
- Nutri-Score
- D as computed by Open Food Facts
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Ingredients Milk, Modified milk ingredients, Modified corn starch, Propylene glycol mono fatty acid ester, Pectin, Titanium dioxide, Sodium phosphate, Cellulose gel, Cellulose gum, Natural flavour, Bacterial culture, Ingrédients Lait, Substances laitières modifiées, Amidon de maïs modifié, Esters monoacides gras de, propylèneglycol, Pectine, Dioxyde de titane, Phosphate de sodium, Gel de cellulose, Gomme de cellulose, Arôme naturel, Culture bactérienne.
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 |
|---|---|---|---|---|
| Bio-Sauerrahm aus biologischer Landwirtschaft SPAR Natur pur | 63 | 3 g | 3.2 g | 15 g |
| Soured Cream Yeo Valley Organic | 63 | 3.3 g | 3.9 g | 10.4 g |
| yeo-valley Yeo Valley | 57 | 6.2 g | 6.7 g | 0.5 g |
| Kiselo mleko kravica Mk | 55 | 3 g | 4.2 g | 2.8 g |
| Kevyt Kerma KOTI | 80 | 2.6 g | 4 g | 6 g |
| Sour Cream Natrel | 50 | 1 g | 2 g | 4.5 g |
| Sœur cream crème sure 14% No Name | 50 | 1 g | 2 g | 4 g |
| fagaras usor covalact | 46 | 12.2 g | 2.5 g | 3 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Source of the nutrition information
- Open Food Facts, record 0066013143288. License: ODbL 1.0 (Open Food Facts). Source record dated April 1, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.