Sour cream is a healthy fermented milk product obtained by fermenting cream. There is no such hostess who would not have a glass of sour cream in her kitchen, because she is an indispensable ingredient in many sauces, creams, salads, vegetable soups and hot meals. This dairy product comes in different fat content: both 10% dietary and 58% fat. But the most eaten is 20% sour cream. But 40% is considered the most useful and easily digestible, although it rarely appears on store shelves. Sour cream contains vitamins and nutrients that the human body really needs, so it is not only widely used in cooking, but is also a wonderful folk cosmetic remedy.

Where did sour cream come from?

The first sour cream was prepared in ancient Rus'. It is impossible to say exactly when this happened, but the old way of fermenting cream has been preserved in historical documents. Milk was poured into an earthenware container, which allowed it not to sour, not to spoil, to preserve vitamins and important microelements throughout the entire fermentation period. The container was left open so that lactic acid bacteria could enter the milk, carrying out the fermentation process. Gradually, under the influence of bacteria, the liquid stratified into two fractions: the upper, fatty and thick, and the lower, fat-free and cheesy. The upper mass was removed or, as they used to say in the old days, “swept away” from the clay pot. This is how the word "sour cream" came about. And the bottom layer was yogurt.

Natural homemade sour cream is much healthier than processed store product. It is tastier, fatter, denser, contains more nutrients and minerals. The whiter and thicker it is, the higher the concentration of milk lipids in it. The ancient Slavs believed that real sour cream should contain a spoon. But do not get too carried away with the use of a homemade product, otherwise the abundant intake of fats in the body can cause the development of cholesterol plaques in blood vessels and lead to atherosclerosis.

Sour cream is a native Russian product. It is not produced anywhere else in the world. Population of Russia, Belarus, Ukraine and other countries of Eastern Europe so accustomed to sour cream that he cannot imagine borscht, pickles, dumplings and other traditional dishes without it. In other countries, a product similar to sour cream is sold, but not as thick and appetizing. It is called "thick cream", and is not very popular with chefs.

What is the nutritional value of sour cream?

The calorie content of this fermented milk product is calculated based on the percentage of its fat content. Homemade sour cream is considered the fattest, with a fat content of almost 40%, the number of kilocalories in it reaches more than 300 units. Such a product is recommended for people who have a lack of proteins and fats in the body, but is strictly prohibited for obese patients.

Due to the fact that the level of fat content is regulated in modern dairy production, sour cream with different percentages of fat is on sale. If a 10% product is very good for a diet menu, then 30% sour cream, on the contrary, should not be consumed by people on a diet. Nutritionists call sour cream with a 15% fat content the best for assimilation; it can be replaced with mayonnaise when dressing salads. So, how many kilocalories are in 100 grams of a dairy product with a different percentage of fat:

• 10% sour cream - 115.5 kcal;
• 15% sour cream - 159.0 kcal;
• 20% sour cream - 203.0 kcal;
• 30% sour cream - 290.5 kcal.

Sour cream has a balanced composition and high nutritional value, making it very useful for both adults and children. For 100 grams of a 20% product, there are:

What vitamins are in sour cream?

Due to the high content of vitamins and proteins, this fermented milk product is very useful for the human body. Lactic acid bacteria increase digestibility nutrients, so sour cream is easily digested. Vitamins in sour cream are mainly represented by group B, as well as fat-soluble forms A, D and E. The presence of these trace elements weakens the negative effect of milk lipids on blood vessels.

In order for sour cream to really benefit the body, it must be fresh and of high quality, consist of natural ingredients. Checking its quality is not at all difficult. To do this, you just need to look at its expiration date. A natural product cannot be stored for more than a week. If the shelf life of sour cream is suspiciously long, then, most likely, preservatives have been added to it. The freshness of the product is determined visually. Sour cream should be white in color and firm in texture. It has deteriorated if it has become watery, slightly bitter in taste, has acquired a gray or yellow tint.

So, what vitamins in sour cream are contained in highest concentration? In 100 grams of a product with a fat content of 20%, there is the following amount of useful trace elements:

Vitamins per 100 grams of product	Content
Vitamin A	0.15 mg
Vitamin E	0.3 mg
Vitamin C	0.4 mg
Vitamin D	0.1 mg
Vitamin B1	0.03 mg
Vitamin B2	0.11 mg
Vitamin B3	0.1 mg
Vitamin B6	0.7 mg
Vitamin B9	0.01 mg
Vitamin B12	0.01 mg
Biotin	0.04 mg
Choline	124 mg
beta carotene	0.06 mg

What minerals are in sour cream?

Sour cream is very rich in minerals, especially calcium, which makes it an indispensable food product for children whose skeletal system is developing intensively. Also, it must be in the diet of pregnant women, nursing mothers, so that the embryos in the womb and babies do not experience a lack of minerals, and the elderly, who experience intensive leaching of calcium from the bones. Due to the high content of trace elements in sour cream, its use is useful for replenishing energy, strengthening the skeletal system, preserving the beauty and health of skin, hair and nails. How many minerals, and in what concentration is contained in sour cream? One hundred grams of a 20% product accounts for:

What is useful sour cream?

Sour cream is one of the most versatile and widely used food products, it can be combined with many meat and fish dishes, added to salads, soups, sweet desserts, mousses, creams, cocktails. Its taste qualities are not lost during heat treatment. The benefit of sour cream is the ability to increase the level of hemoglobin in the blood, normalize digestion and stimulate appetite, strengthen strength, restore energy and cheerful mood after severe fatigue. People who often use sour cream cope with stress more easily.

A fermented milk product is especially useful for the male body. Amino acids and vitamins contained in sour cream in abundance stabilize the hormonal background, increase potency and improve sperm quality. It is best to eat homemade sour cream with cottage cheese. Since cottage cheese is a low-fat product, it minimizes the harmful effects of milk lipids from sour cream on the body. Such a simple dish is recommended to be consumed more often by women in order to preserve the youthfulness of the face and the beauty of the hair.

How is sour cream used in cosmetology?

Since ancient times, sour cream has been used as an effective folk remedy for skin and hair care. But for cosmetic purposes, only a natural rustic product that does not contain artificial additives and preservatives is suitable. Nourishing masks for the face, neck and hair are prepared from sour cream at home. Honey, raw egg, oatmeal, natural juices, fruit pulp can be added to it as additional ingredients to enhance the therapeutic effect. Restorative and vitaminizing procedures based on sour cream masks are practiced even in many cosmetology centers.

Due to the high content of vitamins and fats, sour cream masks are a wonderful tool for restoring the structure and whitening the skin, giving it softness, elasticity, restoring strength, silkiness and shine to dull and lifeless hair. Lactic acid bacteria, getting into hair follicles, nourish them with useful trace elements, so masks are recommended for men who have the first symptoms of baldness.

Can sour cream be harmful?

Such a widely used and useful product as sour cream, it would seem, should not have any contraindications. However, they do exist. It is not advisable to eat in large quantities, but it is better to exclude sour cream from the menu altogether for people suffering from the following diseases:

• obesity;
• violations of the functions of the liver, gallbladder;
• atherosclerosis, hypertension;
• lactose intolerance, allergy to milk products;
• high acidity of gastric juice.

Also, women using sour cream for cosmetic purposes should remember that it can only be applied to a clean and healthy face. If there are acne, black spots and other inflammations on the skin, then a mask from a fatty dairy product will only aggravate the situation.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Sour cream 20% fat".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	206 kcal	1684 kcal	12.2%	5.9%	817 g
Squirrels	2.5 g	76 g	3.3%	1.6%	3040 g
Fats	20 g	56 g	35.7%	17.3%	280 g
Carbohydrates	3.4 g	219 g	1.6%	0.8%	6441 g
organic acids	0.8 g	~
Water	72.8 g	2273	3.2%	1.6%	3122 g
Ash	0.5 g	~
vitamins
Vitamin A, RE	160 mcg	900 mcg	17.8%	8.6%	563 g
Retinol	0.15 mg	~
beta carotene	0.06 mg	5 mg	1.2%	0.6%	8333 g
Vitamin B1, thiamine	0.03 mg	1.5 mg	2%	1%	5000 g
Vitamin B2, riboflavin	0.11 mg	1.8 mg	6.1%	3%	1636
Vitamin B4, choline	47.6 mg	500 mg	9.5%	4.6%	1050 g
Vitamin B5, pantothenic	0.3 mg	5 mg	6%	2.9%	1667
Vitamin B6, pyridoxine	0.06 mg	2 mg	3%	1.5%	3333 g
Vitamin B9, folate	7.5 mcg	400 mcg	1.9%	0.9%	5333 g
Vitamin B12, cobalamin	0.45 mcg	3 mcg	15%	7.3%	667 g
Vitamin C, ascorbic	0.3 mg	90 mg	0.3%	0.1%	30000 g
Vitamin D, calciferol	0.1 µg	10 mcg	1%	0.5%	10000 g
Vitamin E, alpha tocopherol, TE	0.4 mg	15 mg	2.7%	1.3%	3750 g
Vitamin H, biotin	4 mcg	50 mcg	8%	3.9%	1250 g
Vitamin K, phylloquinone	1.5 mcg	120 mcg	1.3%	0.6%	8000 g
Vitamin PP, NE	0.6 mg	20 mg	3%	1.5%	3333 g
Niacin	0.1 mg	~
Macronutrients
Potassium, K	109 mg	2500 mg	4.4%	2.1%	2294
Calcium Ca	86 mg	1000 mg	8.6%	4.2%	1163 g
Magnesium	8 mg	400 mg	2%	1%	5000 g
Sodium, Na	35 mg	1300 mg	2.7%	1.3%	3714 g
Sulfur, S	25 mg	1000 mg	2.5%	1.2%	4000 g
Phosphorus, Ph	60 mg	800 mg	7.5%	3.6%	1333
Chlorine, Cl	72 mg	2300 mg	3.1%	1.5%	3194 g
trace elements
Aluminium, Al	50 mcg	~
Iron, Fe	0.2 mg	18 mg	1.1%	0.5%	9000 g
Iodine, I	9 mcg	150 mcg	6%	2.9%	1667
cobalt, co	0.3 mcg	10 mcg	3%	1.5%	3333 g
Manganese, Mn	0.003 mg	2 mg	0.2%	0.1%	66667 g
Copper, Cu	21 mcg	1000 mcg	2.1%	1%	4762 g
Molybdenum, Mo	5 mcg	70 mcg	7.1%	3.4%	1400 g
Tin, Sn	13 mcg	~
Selenium, Se	0.4 µg	55 mcg	0.7%	0.3%	13750 g
Strontium, Sr	17 mcg	~
Fluorine, F	17 mcg	4000 mcg	0.4%	0.2%	23529 g
Chrome, Cr	2 mcg	50 mcg	4%	1.9%	2500 g
Zinc, Zn	0.26 mg	12 mg	2.2%	1.1%	4615 g
digestible carbohydrates
Mono- and disaccharides (sugars)	3.4 g	max 100 g
Sterols (sterols)
Cholesterol	87 mg	max 300 mg
Saturated fatty acids
Saturated fatty acids	11.9 g	max 18.7 g
Monounsaturated fatty acids	6.07 g	min 16.8 g	36.1%	17.5%
Polyunsaturated fatty acids	0.93 g	from 11.2 to 20.6 g	8.3%	4%
Omega 3 fatty acids	0.18 g	from 0.9 to 3.7 g	20%	9.7%
Omega 6 fatty acids	0.76 g	4.7 to 16.8 g	16.2%	7.9%

The energy value Sour cream 20% fat is 206 kcal.

• Glass 250 ml = 250 gr (515 kcal)
• Glass 200 ml = 200 gr (412 kcal)
• Tablespoon ("with a top" except for liquid products) = 20 gr (41.2 kcal)
• Teaspoon ("with top" except for liquid products) = 9 gr (18.5 kcal)

Main source: Skurikhin I.M. and etc. Chemical composition food products. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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The nutritional value

Serving Size (g)

BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BJU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how the product or diet meets the standards healthy eating or dietary requirements. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

Sour cream is a fermented milk product obtained by condensing milk and fermenting it. It has long been cooked in Rus' in almost every home. A special leaven was lowered into a jug of milk and after a while the white thick mass that had turned out on its surface was “swept away”, for which it got its name. Modern cuisine is also hard to imagine without this product.

Salads are seasoned with sour cream, it is eaten with dumplings and dumplings, various sauces and pastries are prepared on its basis. It is quite difficult to buy such goods abroad, because they call it “Russian cream” there and do not produce it on their own. However, these two products are not at all the same, unlike cream, sour cream is less caloric and easier to digest by the human body.

Compound

The lactic acid bacteria found in sour cream make it easy for a person to get all the useful substances from it.

And sour cream contains a huge amount of useful substances: these are vitamins of various groups, and a rich mineral composition:

• retinol (vitamin A) - good for vision;
• tocopherol (vitamin E) - promotes the absorption of retinol, and also thins the blood, removing the risk of blood clots;
• ascorbic acid (vitamin C) - has a general strengthening effect;
• calciferol (vitamin D) - helps with rickets and calcium deficiency in the body;
• choline, riboflavin, biotin and other B vitamins also have many positive effects on the human body;
• iron and magnesium - indicated for use by women during the period of gestation and childbirth;
• potassium and calcium - will help build a healthy skeleton during the growing up of the child;
• copper – useful for the proper production of estrogen.

In addition, sour cream contains zinc, chlorine, phosphorus, iodine, magnesium and other useful minerals.

Thanks to this rich composition, sour cream has many useful properties.

• With its help, you can restore strength after a serious illness or exhaustion of the body.
• It has a positive effect on nervous system due to the high content of vitamin B.
• Sour cream should be used for diseases of the intestines and stomach, constipation and ulcers. She normalizes the work digestive system and relieves pain.
• It is useful for men to use this product for diseases urinary tract and to improve sperm quality.
• Sour cream is smeared on burned areas of the skin with sunburn and used as a cosmetic. Masks from it moisturize and nourish the skin of the face and body.
• Sour milk sour cream can be consumed by those people who do not digest regular milk well.

Sour cream is loved by both adults and children because of its delicate milky taste with a slight sourness.

There are certain restrictions on its use.

• Fatty sour cream is not recommended for people with obesity and overweight.
• It should not be eaten by those people who are allergic to sour-milk products or lactose intolerant.
• Of course, the cholesterol content in fermented milk products is much lower than in vegetable oils, for example, sunflower or olive. However, their use is still not recommended for people with high blood cholesterol.
• You should not buy products with a high fat content for those who have problems with the liver or gallbladder.

The nutritional value

The fat content of sour cream directly affects its calorie content. Therefore, its nutritional value per 100 grams of product depends on the percentage indicated on the package.

The lightest fat-free product is labeled as 10% and contains per 100g:

• 115 kilocalories;
• 3 g protein;
• 10 g fat;
• 2.92 g of carbohydrates.

15% sour cream is more nutritious and contains:

• 160 kcal;
• 2.6 g protein;
• 15 g fat;
• 3 g carbohydrates.

One of the most popular products already long years there remains a product with 20% fat content, the composition of which is as follows:

• 207 kcal;
• 2.9 g protein;
• 20 g fat;
• 3.2 g of carbohydrates.

Quite rarely on the shelves you can see sour cream with 25 or 30% fat. The first consists of 2.6 g of protein, 25 g of fat and 2.4 g of carbohydrates per 100 g, and has a calorie content of about 250 kcal. The second contains very little protein (2.3 g), but a lot of fat and carbohydrates (30 g and 3.3 g). In addition, such a fatty product has a lot of calories per 100 g (about 300 kcal). In terms of its calorie content, it is only slightly inferior to mayonnaise, but it is still much more useful in terms of its composition.

People who adhere to a dietary diet tirelessly monitor the calorie content of each meal eaten. Nevertheless, it is difficult enough to calculate the calorie content of a salad or dough with sour cream, if you know it. nutritional value only for 100 g. It is most convenient to count the calorie content of the product in 1 teaspoon or 1 tablespoon.

Glycemic index

The rate of increase in blood glucose obtained from digested food can be represented as a scale. Such a scale contains 100 divisions, where the number 100 is the speed when using pure glucose. A certain food has its own rate on this scale, and this figure is called the glycemic index (GI) of the product. The most useful foods have the lowest GI, they contain slow carbohydrates that are processed by the body into energy. Food with fast carbohydrates does not give energy to the human body, but only increases blood sugar and is quickly deposited under the skin in the form of fat.

The glycemic index of sour cream, like its calorie content, depends on the percentage of fat. In addition, for products of the same fat content, but from different manufacturers, the GI indicator can vary significantly.

It depends on many factors:

• quality of initial raw materials and additives;
• expiration date of the goods;
• conditions of its storage;
• formulations.

It is impossible to determine the glycemic index of sour cream on your own; this will require a whole laboratory with sophisticated equipment. It is enough to roughly represent the average indicators in order to decide on the correctness of the use of one or another type of sour cream for food.

Particular attention to the glycemic index of food should be given to those people who are sick diabetes. For example, the most popular sour cream with 20% fat content is not recommended for diabetics. However, it is not necessary to completely refuse delicious sour cream, the main thing is to use it no more than a couple of teaspoons a day.

Sour cream of any fat content can be found in almost any grocery store or hypermarket. However, if it is possible to make it yourself from natural products, this should not be neglected.

For the most simple recipe thick homemade sour cream you will need:

• 1 liter of milk (unpasteurized);
• 4 tablespoons of kefir.

Milk is brought to a boil and cooled to a temperature of 40 degrees. The warm liquid is poured into a glass jar and kefir is added to it. Everything is well shaken and cleaned in a warm place for 7-8 hours. You can wrap the jar with a warm blanket or blanket so that the contents cool more slowly.

After the specified time, the contents of the jar are thrown back onto cheesecloth laid in a colander and drained in a cool place for another 7-8 hours. To make the sour cream thicker, you need to periodically stir the mass - so the whey is separated faster. Ready sour cream can be whipped with a blender to make it more uniform and smooth. The finished product is stored in a refrigerator in a glass container.

Sour cream is a versatile product. It is used in cosmetology, traditional medicine and, of course, in cooking. It is added to first courses, for example, to borscht or hodgepodge. Based on the product, dough is prepared for various pastries. It is used as an ingredient in dishes such as goulash or julienne. Sour cream sauce with chopped herbs is great for many second courses: various cereals, dumplings and cutlets, potatoes and cheesecakes.

Sour cream is seasoned with any salads and used in desserts. If you mix sour cream with sugar and season fresh strawberries with such a sauce, you get an excellent fruit salad, not only tasty, but also healthy. Many lovers of a fermented milk product make various drinks based on it. A mixture with tomato or carrot juice is especially good.

Sour cream is great for creating tried and tested favorite dishes, as well as for many culinary recipes.

For information on which sour cream to choose in the store, see the next video.

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sour cream referred to as dairy products. The chemical composition of foods determines the nutritional value. AT composition of sour cream There are different substances, some useful, others harmful. Today we will talk about these substances. Indicator Caloric content of sour cream, consider below.

Sour cream calories.

This product contains proteins, fats and carbohydrates. These substances determine the energy value of the product. Sour cream with a fat content of 20% contains protein - 2.8 g, fat - 20.0 g, carbohydrates - 3.2 g. The calorie content of sour cream 20% is 206 kcal.

Sour cream protein.

The protein composition of this product includes essential and non-essential amino acids, the essential ones include: valine - 185 mg, isoleucine - 162 mg, leucine - 241 mg, lysine - 198 mg, methionine - 70 mg, threonine - 117 mg, tryptophan - 36 mg, phenylalanine - 124 mg.

To saturate the body with amino acids from sour cream, you need to eat a lot of this fermented milk product. We must not forget that this is a high-calorie product, excess calories will be deposited on the abdomen and thighs of the human body.

Sour cream is used as an additive in salads, sauces and other dishes. It can serve as an addition to some protein product. For example, cottage cheese lacks the amino acid methionine, then by adding sour cream, the resulting protein is complete and the digestibility of amino acids will increase.

Vitamins in sour cream.

Of all the vitamins contained, I want to highlight vitamin B2, biotin, pantothenic acid, these substances can replenish 6-7% of the daily intake of vitamins for an adult, of course, provided that you eat 100 g of sour cream. But most of all in sour cream of vitamin B12, in 100 g there is 13% of this useful compound, from the daily norm.

Minerals in sour cream.

The table shows that most of all in sour cream with 10% fat, except for iron, it is 3 times more in sour cream with 25% fat than in a product with a mass fraction of fat of 10%.

Polyunsaturated fatty acids.

Sour cream is classified as high-calorie foods, and as you know, omega-3 and omega-6 fatty acids are present in fatty foods. Therefore, it contains linoleic, linolenic and arachidonic acids. Most fatty acids in sour cream 25% fat: linoleic 0.63 mg, linolenic - 0.27 mg, arachidonic - 0.51 mg.