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Sour cream, imitation, cultured

478 calories in 1 cup

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, canned
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Calories in Light Whipping Cream
Calories in Sweet And Sour Sauce
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?...Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.
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