French-style cultured cream, french-style by Vermont Creamery Inc.
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Nutrition Facts
Portion Size
28 g
Amount Per Portion
110
Calories
% Daily Value *
Total Fat 11g
14 %
Saturated Fat 7g
35 %
Cholesterol 35mg
12 %
Sodium 5mg
0 %
Total Carbohydrate 2g
1 %
Dietary Fiber 0g
0 %
Sugar 1g
Protein 0g
0 %
Calcium 15mg
1 %
Iron 0mg
0 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
French-style cultured cream, french-style by Vermont Creamery Inc. contains 110 calories per 28 g serving. This serving contains 11 g of fat, 0 g of protein and 2 g of carbohydrate. The latter is 1 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. French-style cultured cream, french-style by Vermont Creamery Inc. contains 7 g of saturated fat and 35 mg of cholesterol per serving. 28 g of French-style cultured cream, french-style by Vermont Creamery Inc. contains 0.00 mg of iron, 15.12 mg of calcium. French-style cultured cream, french-style by Vermont Creamery Inc. belong to 'Cream' food category. The UPC for this product is 011826200017.
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French-style cultured cream, french-style by Vermont Creamery Inc. nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.