TypeBase Blood Type Diet Values: sour cream
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TYPEBASE4 INDEX >> DAIRY >>




SOUR CREAM


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FRANCAIS: CRÈME AIGRE







General Description:

Commercial sour cream contains from 18 to 20 percent fat, and has been treated with a lactic acid culture to add its characteristic tang. Sour cream often contains additional ingredients such as GELATIN, RENNIN and vegetable enzymes. Light sour cream contains about 40 percent less fat than regular sour cream because it's made from half-and-half. There's also a nonfat sour cream, which is thickened with stabilizers. Refrigerate sour cream in its carton for up to a week after the date stamped on the bottom of the container.


NUTRIENT NOTES:

Serving Size Analyzed: 1 tablespoon



< (492)


GRAPH 1 (ABOVE). Total Calories (492) as part of a 2200 calorie daily dietary intake.

Protein (7.268 grams per 1 tablespoon )
Fat (48.208 grams per 1 tablespoon )
Carbohydrate (9.821 grams per 1 tablespoon )

CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.


Polyunsatured (1.771 grams per 1 tablespoon )
Monounsatured (13.915 grams per 1 tablespoon )
Saturated (29.992 grams per 1 tablespoon )



CHART 2 (ABOVE).Fat Breakdown By Percentage.



GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 1 tablespoon .

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:
Secretor:
NEUTRAL

Non Secretor:
AVOID


    TYPE B:
    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      TYPE AB:
      Secretor:
      BENEFICIAL: Provides optimal amino acid (lysine/arginine) ratio. Cultured food.

      Non Secretor:
      BENEFICIAL: Provides optimal amino acid (lysine/arginine) ratio. Cultured food.


        TYPE O:
        Secretor:
        AVOID: Flocculates serum or precipitates serum proteins. Contains component which can modify known disease susceptibility.

        Non Secretor:
        AVOID: Flocculates serum or precipitates serum proteins. Contains component which can modify known disease susceptibility.



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food is a significant source of dietary cholesterol (102.12 mgs per 1 tablespoon .)
          • This food can be a significant source of calcium (267.72 mgs per 1 tablespoon .)
          • This food can be a significant source of vitamin A (1817 iu per 1 tablespoon .)
          • This food is a significant source of saturated fat (29.992 grams per 1 tablespoon .)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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