Cream, sour, reduced fat, cultured vs. Cream substitute, liquid, with hydrogenated… vs. Cream substitute, liquid, with lauric acid oil…
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Cream, sour, reduced fat, cultured has the most protein of the foods compared, at 2.9 g per 100g.
| Nutrient | Cream, sour, reduced fat, cultured | Cream substitute, liquid, with… | Cream substitute, liquid, with lauric… |
|---|---|---|---|
| Protein | 2.9 G | 1 G | 1 G |
| Total lipid (fat) | 12 G | 10 G | 10 G |
| Carbohydrate, by difference | 4.3 G | 11.4 G | 11.4 G |
| Energy | 135 KCAL | 136 KCAL | 136 KCAL |
| Total Sugars | 0.16 G | 11.4 G | - |
| Fiber, total dietary | 0 G | 0 G | 0 G |
| Calcium, Ca | 104 MG | 9 MG | 9 MG |
| Iron, Fe | 0.07 MG | 0.03 MG | 0.03 MG |
| Potassium, K | 129 MG | 191 MG | 191 MG |
| Sodium, Na | 89 MG | 67 MG | 79 MG |
| Vitamin D (D2 + D3), International Units | 9 IU | 0 IU | - |
| Cholesterol | 39 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 7.5 G | 1.9 G | 9.3 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.