FAGE Sour Cream scores 43/100 (Poor) due to its high saturated fat content. This product is a processed culinary ingredient with minimal nutritional contributions.
FAGE Sour Cream has a FoodScore of 43/100, indicating a poor nutritional profile.
It contains 11.7g of saturated fat per 100g, a significant contributor to its low score.
The product is minimally processed (NOVA 2) with no added sugars or trans fat.
Compared to generic sour cream, FAGE Sour Cream has a similar nutritional breakdown.
Use in small portions to manage intake of saturated fat.
Scores +10 points above the dairy category average (33/100 across 5088 foods).
Fiber
0g
0% of Daily Value
Protein
3.33g
7% of Daily Value
Added sugar
0g
0% of Daily Value
Sodium
50mg
2% of Daily Value
+
What it brings to the table
Minimally processed (NOVA 2)+8
−
What holds it back
Saturated fat (11.7g)-15
Why it scores 43
FAGE Sour Cream receives a FoodScore of 43 out of 100, placing it in the Poor category. The primary factor driving this score is its high saturated fat content, which stands at 11.7g per 100g serving. This amount significantly contributes to the penalty points. While the product is minimally processed (NOVA 2) and contains no added sugar, trans fat, or sodium, these positive attributes are not enough to offset the impact of the saturated fat. The ingredient list, featuring only cultured cream and enzymes, indicates a straightforward dairy product without complex additives. Compared to a generic dairy sour cream, FAGE Sour Cream's nutritional profile is very similar, with comparable levels of fat and protein. The absence of beneficial micronutrients like Vitamin D, B12, and calcium in significant amounts also limits its ability to earn bonus points, resulting in its overall low score.
Health benefits
What the nutrients in fage sour cream actually do for you, grounded in established dietary science.
Source of Dairy Fat
FAGE Sour Cream provides a source of dairy fat, which can contribute to the palatability and texture of dishes. While high in saturated fat, dairy fats are a natural component of cream. For individuals who enjoy dairy and are managing their overall fat intake, this product can be used in moderation to add richness to meals without contributing added sugars or sodium.
Minimally Processed Dairy Option
With only two ingredients, cultured cream and enzymes, FAGE Sour Cream is considered a minimally processed culinary ingredient (NOVA 2). This means it undergoes less industrial processing compared to many other food products. For consumers prioritizing less processed foods, this product offers a straightforward dairy option that avoids artificial flavors, colors, or preservatives often found in more highly processed items.
Versatile Culinary Ingredient
Sour cream, including FAGE Sour Cream, is a versatile ingredient in many cuisines, enhancing both savory and sweet dishes. It can be used to thicken sauces, add creaminess to soups, or provide a tangy topping for baked potatoes and tacos. Its neutral flavor profile allows it to blend seamlessly into various recipes, offering a functional component for cooking and baking.
FAGE Sour Cream scores 43/100 (Poor) due to its high saturated fat content. This product is a processed culinary ingredient with minimal nutritional contributions.
How to eat it
FAGE Sour Cream is typically used as a topping or an ingredient in cooking and baking. A common serving size is 2 tablespoons. Due to its high saturated fat content, it's best consumed in moderation as part of a balanced diet.
Use FAGE Sour Cream as a condiment in small amounts for dishes like tacos, chili, or baked potatoes to add flavor without overconsuming saturated fat.
Incorporate it into recipes that call for a creamy texture, such as salad dressings or dips, but consider diluting it with plain yogurt or milk to reduce the fat content.
Pair sour cream with fiber-rich foods like vegetables or whole grains to balance the meal's nutritional profile.
When baking, consider using half the amount of sour cream called for and substituting the rest with a lower-fat dairy option like Greek yogurt or buttermilk.
Things to keep in mind
FAGE Sour Cream contains dairy, which is a common allergen. Individuals with lactose intolerance or a milk allergy should avoid this product. While generally safe for consumption, its high saturated fat content means that those monitoring their intake for cardiovascular health should consume it in moderation. There are no artificial colors, flavors, or preservatives in the ingredient list, making it a relatively clean label for a dairy product. The product is not suitable for individuals following a vegan diet due to its dairy origin.
FAGE Sour Cream receives a FoodScore of 43/100, indicating a poor nutritional profile primarily due to its high saturated fat content. While it contains no added sugar or trans fat and is minimally processed, it offers limited micronutrients. It can be part of a balanced diet when consumed in small, controlled portions.
How does FAGE Sour Cream compare to other sour cream brands?
FAGE Sour Cream's nutritional profile is comparable to many other conventional sour cream brands like Daisy Sour Cream, which also typically contain similar levels of fat and calories per serving. The primary difference often lies in the specific culturing process and ingredient simplicity. All traditional sour creams will be high in saturated fat.
What does 'cultured cream' mean in the ingredient list?
Cultured cream means that beneficial bacteria have been added to pasteurized cream, which ferment the lactose (milk sugar) and thicken the cream, giving it its characteristic tangy flavor and texture. This is a traditional and natural process for making sour cream.
What is a reasonable portion size for FAGE Sour Cream?
A reasonable portion size for FAGE Sour Cream is typically 2 tablespoons. This amount provides a moderate serving of fat and calories. Consuming larger portions regularly would significantly increase your intake of saturated fat, which is best limited in a healthy diet.
Can FAGE Sour Cream be used in baking?
Yes, FAGE Sour Cream can be used effectively in baking to add moisture, tenderness, and a slight tang to baked goods. Its fat content contributes to richness and helps create a tender crumb in cakes, muffins, and quick breads. It's a common ingredient in many dessert recipes.