- Sour cream - he alth properties
- Sour cream - composition and production method
- Sour cream - nutritional value, calories
- Sour cream - how to make?
- Sour cream - not for whom?
- How to choose a high-quality cream?
- Sour cream - application
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Cream is a product made of cream, i.e. sweet cream. It is a basic addition to various types of dishes or sauces. Whipped cream is added to cakes and sweet desserts. Cream is believed to have no properties, but is it? Check what is the composition of the cream, how many calories it has and whether you can make it yourself.
Contents:
- Sour cream - he alth properties
- Sour cream - composition and production method
- Sour cream - nutritional value, calories
- Sour cream - how to make?
- Sour cream - not for whom?
- How to choose a high-quality cream?
- Sour cream - application
Creamis most prevalent in European and North American cuisines. It is an addition to dry dishes and fruit, it is also added to salads and used as an ingredient in sauces and dips. Cream is a flavor carrier due to its high fat content, but it is also a source of wholesome protein, calcium, phosphorus, vitamin A and vitamin B2.
Sour cream - he alth properties
Cream, like other dairy products, is a good source of wholesome protein, calcium, phosphorus, vitamin A, and vitamins B2 and vitamin B12.
Calcium and phosphorus have a positive effect on bones and teeth. Calcium is involved in the construction and mineralization of bones and teeth, but also participates in the processes of muscle contractility and conduction of nerve stimuli. On the other hand, phosphorus enables the proper absorption of calcium by the body, is involved in protein synthesis and, like calcium, is involved in the bone mineralization process.
Vitamin B12 is responsible for the proper functioning of the nervous system and is involved in the production of red blood cells and DNA synthesis, and vitamin B2 is involved in metabolic processes.
Vitamin A has a positive effect on the eyesight, improves the condition of the skin, hair and nails, and strengthens immunity.
Unfortunately, cream is a high-calorie product with a high content of saturated fatty acids and cholesterol, which may have a negative impact on the cardiovascular system.
Recent research shows that the saturated fatty acids from dairy products have little or no effect on the systemcardiovascular, however, the current recommendations say that the consumption of fatty acids and cholesterol should be limited, so we should consume cream in moderation.
Sour cream - composition and production method
Cream on an industrial scale is obtained from sweet cream obtained in the process of centrifuging milk and adding lactic acid bacteria to it to acidify and thicken it. The cream used in the production of cream can be pasteurized or homogenized and pasteurized.
In the past, cream was obtained from the top layer of milk left at a moderate temperature until it stood.
Cream contains at least 18% fat and is characterized by a thick, uniform consistency with no signs of separation of the whey, a light cream or creamy color and a slightly sour taste. The cream is packed in plastic cups or cardboard packages
Sour cream - nutritional value, calories
| Nutritional value | in 100 g of cream |
| Caloric value | 198 kcal |
| Protein | 2.44 g |
| Fat | 19.35 g |
| Saturated fat | 10,140 g |
| Monounsaturated fatty acids | 4,594 g |
| Polyunsaturated fatty acids | 0.800 g |
| Cholesterol | 59.0 g |
| Carbohydrates | 4.63 g |
| Minerals | |
| Calcium | 101.0 mg (10% ) |
| Sodium | 31.0 mg (2%) |
| Phosphorus | 76.0 mg (11%) |
| Potassium | 125.0 mg (4%) |
| Magnesium | 10.0 mg (3%) |
| Iron | 0.07 mg (0.7%) |
| Zinc | 0.33 mg (3%) |
| Copper | 0.018 mg (2%) |
| Selen | 3.7 µg (7%) |
| Vitamins | |
| Niacin | 0.093 mg (0.6%) |
| Vitamin B1 | 0.020 mg (2%) |
| Vitamin B2 | 0.168 mg (13%) |
| Vitamin B6 | 0.041 mg (3%) |
| Vitamin B12 | 0.21 µg (9%) |
| Pantothenic acid | 0.472 mg (9%) |
| Foliates | 6.0 µg (2%) |
| Vitamin C | 0.9 mg (1%) |
| Vitamin K | 1.5 µg (2%) |
| Vitamin A | 124.0 µg (14%) |
| Vitamin E | 0.38 mg (4%) |
| Vitamin D | 0.0 µg (0%) |
(% RDA for an adult)Nutritional Value: USDA,% RDA based on the IŻŻ Nutrition Standards, 2022
Sour cream - how to make?
Cream can be prepared at home using cream and starter cultures. First, the cream should be heated to the temperature of 85 degrees C - 90 degrees C and kept at this temperature for about 5 minutes, then cooled to 20 degrees C, add starter cultures and mix thoroughly.
The mixture is left for 16-18 hours at 20 ° C. After obtaining a thick consistency, the mixture is placed in the refrigerator and stored for 4 to 6 days.
Sour cream - not for whom?
Cream should not be consumed by people allergic to cow's milk proteins. Cream is also not recommended for people who are on a slimming diet and for people who are overweight and obese.
How to choose a high-quality cream?
When choosing cream, it is worth paying attention to the cream composition declared on the label. Many creams available on the market contain a number of additives in the form of: thickeners (gelatin, guar gum, carrageenan), modified starch, powdered milk, emulsifiers, dyes. It is best to choose those with the shortest possible composition and containing cream and cultures of lactic bacteria.
BIO creams are a good alternative, which can be purchased in organic food stores, supermarkets with BIO departments and in online stores.
Sour cream - application
Cream is used in the kitchen as an addition to dishes. It works well as an addition to salads, salads, cucumber salad, base for dips and sauces. It is often served with baked potatoes, potato pancakes and dumplings, both savory and sweet.
It can also be added to pastries, e.g. to a donut or cookie dough, or a cheese mass to a cheesecake. Whipped cream is usually eaten with fruit (strawberries, blueberries) or as an ingredient of sweet dishes, e.g. pancakes, pancakes.
Cream is also added to the whitening of soups, sauces and stews.
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currentlydietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.Read more articles by this author