Sour cream, imitation, cultured

478 calories in 1 cup

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Calories in Sour cream, imitation, cultured
Sour cream, imitation, cultured Suggest a better name
478 calories in 1 cup
1 cup = 230g ≈ 0.507lb ≈ 8.11oz
2.08 calories / gram
13 Weight Watchers points
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Calorie Sources:83% fats; 12% carbohydrates; 5% proteins
Fats:44.90 g (395 calories, 20% by weight)
Carbohydrates:15.25 g (59 calories, 7% by weight)
Proteins:5.52 g (24 calories, 2% by weight)
Alcohol:~
Water:163.65 g (71% by weight)
Fat Composition:97% saturated; 3% monounsaturated; 0% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 oz
Food Group:Dairy and Egg Products
USDA #:1074
Related Foods: Alcoholic beverage, whiskey sour, prepared from item 14028
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:~
Vitamin B-2:~
Vitamin B-3:~
Vitamin B-5:~
Vitamin B-6:~
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.70 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:11.04 mcg
Calcium (Ca):6.90 mg
Copper (Cu):115 mcg
Fluoride (F):~
Iron (Fe):897.00 mcg
Magnesium (Mg):13.80 mg
Manganese (Mn):253.00 mcg
Phosphorus (P):0.10 g
Potassium (K):0.37 g
Selenium (Se):5.75 mcg
Sodium (Na):0.23 g
Zinc (Zn):2.71 mg
Cholesterol:~
Phytosterols:41.40 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:15.25 g
Dietary Fiber:~
Sugars Total:15.25 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.52 g
Essential amino acids
Phenylalanine:0.28 g
Leucine:0.53 g
Methionine:0.16 g
Lysine:0.44 g
Isoleucine:0.32 g
Valine:0.39 g
Threonine:0.23 g
Tryptophan:69 mg
Histidine:0.16 g
Arginine:0.21 g
Non-essential amino acids
Alanine:0.16 g
Aspartic acid:0.39 g
Betaine:~
Cystine:23 mg
Glutamic acid:1.24 g
Glycine:92 mg
Hydroxyproline:~
Proline:0.62 g
Serine:0.32 g
Tyrosine:0.30 g
Fats Total:44.90 g
Saturated fatty acids:40.92 g
Monounsaturated fatty acids:1.33 g
Polyunsaturated fatty acids:0.12 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:2.35 g
Decanoic/Capric [10:0]:2.30 g
Dodecanoic/Lauric [12:0]:18.70 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:7.73 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:4.55 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:5.15 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.33 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.12 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:~
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.69 g
Caffeine:~
Theobromine:~
Product Type:Sour
Weight Watchers Points:13 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:0 / 10
Shorter URL for this page:http://calobonga.com/_16F
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
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