Sour Cream
Summary
This sour cream is made from high-quality ingredients such as organic cultured cream and live active cultures, which enhance its nutritional profile and promote gut health. The product is minimally processed, containing only a few natural ingredients without any artificial additives or preservatives. Its clean label and beneficial components make it a healthy choice within the dairy category.
At a glance
Key ingredients 4
Organic cultured creamVery Good
Organic cultured cream is a high-quality dairy product with beneficial probiotics. The organic certification ensures it is free from synthetic pesticides and fertilizers. Culturing enhances its nutritional profile by adding beneficial bacteria.
Benefits
Provides beneficial probiotics that support gut health and digestion. Contains healthy fats and fat-soluble vitamins that are essential for overall health.
EnzymesGood
Enzymes are added to aid in the fermentation process and improve digestibility. They help break down lactose, making the product more suitable for lactose-intolerant individuals. The use of enzymes is a natural and minimal processing method.
Benefits
Enhances the digestibility of dairy products by breaking down lactose. Supports the fermentation process, contributing to the development of beneficial probiotics.
Live and active culturesVery Good
Live and active cultures are beneficial bacteria that promote gut health. They are essential for the fermentation process, enhancing the nutritional value of the product. These cultures can improve digestion and boost the immune system.
Benefits
Supports gut health by providing beneficial probiotics. May enhance immune function and improve digestion.
Pasteurized milkNeutral
Pasteurized milk is a standard dairy ingredient that provides essential nutrients like calcium and protein. Pasteurization ensures safety by eliminating harmful bacteria. However, it may reduce some beneficial enzymes and bacteria.
Benefits
Provides essential nutrients such as calcium and protein, important for bone health and muscle function.
Processing
Unprocessed or Minimally Processed Foods
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