SOUR CREAM
Summary
This sour cream is minimally processed, consisting primarily of cultured pasteurized light cream and nonfat milk with enzymes. The ingredient list is short and free from artificial additives, seed oils, or excessive sugars, which contributes to its high rating. Its processing level is low, indicating it retains much of its natural nutritional quality.
At a glance
Key ingredients 3
Cultured pasteurized light creamNeutral
Cultured pasteurized light cream is a dairy product that provides a source of fat and protein. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing adds beneficial probiotics. However, it lacks the nutritional benefits of grass-fed or organic cream.
Risks
Potential risks include lactose intolerance or dairy allergies in sensitive individuals.
Benefits
Provides a source of dietary fat and protein, and may contain probiotics beneficial for gut health.
Nonfat milkNeutral
Nonfat milk is a dairy product that provides protein and calcium without the fat content of whole milk. It is pasteurized to ensure safety and extend shelf life. However, it lacks the fat-soluble vitamins found in whole milk.
Risks
Potential risks include lactose intolerance or dairy allergies in sensitive individuals.
Benefits
Offers a source of protein and calcium, which are essential for bone health.
Enzymes including lactaseNeutral
Enzymes, including lactase, are added to aid in the digestion of lactose, making the product more suitable for lactose-intolerant individuals. These enzymes are typically derived from microbial sources and are considered safe. They do not contribute significant nutritional value but improve digestibility.
Benefits
Helps break down lactose, making the product more digestible for those with lactose intolerance.
Processing
Unprocessed or Minimally Processed Foods
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