Original Sour Cream
Summary
This sour cream is made from a simple and clean ingredient list, primarily consisting of cultured pasteurized cream, milk, and enzymes. The product is processed but does not contain any harmful additives or seed oils, which helps maintain a higher score. Its processing level limits the maximum score, but the absence of artificial ingredients and the presence of beneficial probiotics contribute positively to its rating.
At a glance
Key ingredients 4
Cultured Pasteurized CreamGood
Cultured pasteurized cream is a primary ingredient in sour cream, providing a rich source of dairy fats and probiotics. The pasteurization process ensures safety by eliminating harmful bacteria, while culturing adds beneficial bacteria. This ingredient contributes to the creamy texture and tangy flavor of sour cream.
Benefits
Provides beneficial probiotics that support gut health and a rich source of dairy fats for energy.
MilkNeutral
Milk is a common dairy ingredient that provides essential nutrients like calcium and vitamin D. It is used in sour cream to adjust the fat content and consistency. While it is a nutritious ingredient, it may cause issues for those with lactose intolerance.
Risks
May cause digestive issues for individuals with lactose intolerance.
Benefits
Rich in calcium and vitamin D, supporting bone health.
Nonfat MilkNeutral
Nonfat milk is used to adjust the texture and fat content of dairy products like sour cream. It provides similar nutrients to whole milk but with reduced fat content. This ingredient is generally well-tolerated but may not be suitable for those with lactose intolerance.
Risks
May cause digestive issues for individuals with lactose intolerance.
Benefits
Provides essential nutrients like calcium and protein with lower fat content.
EnzymesNeutral
Enzymes are used in dairy processing to aid in fermentation and improve texture. They are typically derived from microbial or animal sources and are essential for the production of cultured dairy products. Enzymes are generally recognized as safe and do not pose significant health risks.
Benefits
Facilitate the fermentation process, contributing to the texture and flavor of cultured dairy products.
Processing
Processed Foods
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