At a glance
Summary
This lactose-free sour cream is made from cultured pasteurized milk, cream, and non-fat milk, which are wholesome ingredients providing essential nutrients like calcium and vitamin D. The inclusion of lactase enzyme makes it suitable for lactose-intolerant individuals. Despite being a processed food, it maintains a clean ingredient list without artificial additives or preservatives, which positively influences its health score.
Key ingredients 3
Cream and Non Fat MilkGood
Cream and non-fat milk offer a balance of fats and proteins, contributing to the creamy texture of the product. The combination provides essential nutrients like calcium and vitamin D. Non-fat milk reduces the overall fat content while maintaining nutritional value.
Benefits
Rich in calcium and vitamin D, supporting bone health and providing a source of high-quality protein.
Cultured Pasteurized MilkNeutral
Cultured pasteurized milk is a common base for dairy products, providing a source of calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. However, it lacks the probiotic benefits of raw milk.
Benefits
Provides essential nutrients such as calcium and protein, which are important for bone health.
Enzymes Including LactaseNeutral
Enzymes, including lactase, are added to aid in the digestion of lactose, making the product suitable for lactose-intolerant individuals. Lactase breaks down lactose into simpler sugars for easier digestion. The use of enzymes is a common practice in lactose-free dairy products.
Benefits
Facilitates digestion for lactose-intolerant individuals, allowing them to enjoy dairy products without discomfort.
Processing
Processed Foods
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