Cream: calories, carbs, fats and other nutrients


According to the processing method, milk cream is divided into pasteurized and sterilized. This is how the bacterial purity of the product is achieved. The pasteurized ones have a more pronounced boil taste, since they are processed at a lower temperature than sterilized ones. They also differ in terms of storage time. Pasteurized ones can be stored for no more than three days, sterilized ones – up to four months. All types of cream must have a uniform consistency: no lumps of fat or protein flakes. The color should be white, a cream shade is possible. It tastes sweet, but not sugary. A bitter aftertaste is a sure sign of spoiled food. Most often, it is sterilized cream with an expired shelf life that is bitter. This is due to the fact that the sterilized product does not sour, but immediately begins to rot. Pasteurized cream will simply turn into a very fatty, fatty kefir.

Macroelements and calories

Proteins (g)Fats (g)Carbohydrates (g)Calories
 2,610  4,2115 

Vitamins (mg)

  • A: 0,15
  • B1: 0,03
  • B2: 0,11
  • B3: 0,1
  • B9: 0,007
  • C: 0,3
  • E: 0,52

Microelements (mg)

  • Potassium, K: 109
  • Calcium, Ca: 86
  • Magnesium, Mg: 8
  • Sodium, Na: 35
  • Phosphorus, P: 60
  • Iron, Fe: 0,2

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