Evidence-based food guidance for fatty liver disease · Based on AASLD 2023 Guidelines
Cream, Sour, Cultured belongs to the Dairy and Egg Products group in the USDA FoodData Central database. Per 100 grams, it provides 198.0 kcal, 2.4g protein, 4.6g carbohydrate, and 19.4g fat — of which 10.14g is saturated (52.3% of total fat).
It counts as minimally processed, so it sits near the whole-food end of the Mediterranean-style pattern. Sodium comes in at 31.0mg per 100g, a moderate amount that fits comfortably in most days. All of these figures come from the USDA database this site is built around, scored with the same AASLD 2023 rules used everywhere here.
Rated Limit, Cream, Sour, Cultured is best kept occasional — portion and frequency matter more than the label alone.
In context, cream, sour, cultured is balanced across protein (2g), fat (19g), and carbohydrate (5g) per 100g. The database lists a typical serving of 12g; keeping servings in that range is the practical lever that matters most.
Compared with other entries in the Dairy and Egg Products group, cream, sour, cultured sits where it does because of the numbers above — the saturated-fat share, added sugar, and processing checks that decide every rating on this site. The rating is not a verdict on the food as a whole; it is a verdict on how it fits the Mediterranean pattern recommended for MASLD.
Can I include Cream, Sour, Cultured in my fatty liver meal plan?
Cream, Sour, Cultured falls under the Limit category for fatty liver. Saturated fat: 52% of total fat. A practical approach is to stick to a serving of 1-2 pieces, prepared using proper preparation. The AASLD clinical guidance emphasizes a Mediterranean-style diet as the preferred dietary framework for managing MASLD.
What are the key nutrients in Cream, Sour, Cultured for fatty liver?
Per 100g, Cream, Sour, Cultured contains 2.4g protein, 19.4g fat (10.1g saturated), 5g carbs, 0.0g fiber, and 198 calories. For fatty liver, focus on the ratio of saturated to total fat and the fiber content. Foods with higher fiber and lower saturated fat are generally more supportive of liver health.
Can I substitute Cream, Sour, Cultured with something more liver-friendly?
Yes, good substitutes for Cream, Sour, Cultured include lean poultry, fish, or plant-based proteins. When making swaps, focus on reducing saturated fat and added sugar while increasing fiber and nutrient density. Even small substitutions can have a cumulative positive effect on liver health over time.
What does the Limit rating mean for Cream, Sour, Cultured?
A Limit rating means that Cream, Sour, Cultured should generally be limited or avoided due to its nutritional profile. Saturated fat: 52% of total fat. Choosing whole, minimally processed foods is generally recommended for optimal liver health. This rating system is designed to help you make informed choices aligned with the Mediterranean diet framework recommended by the AASLD for managing MASLD.
What is the serving size of Cream, Sour, Cultured for fatty liver?
A single serving of Cream, Sour, Cultured is 12g. daily. The Mediterranean-style diet framework suggests filling one-quarter of your plate with protein, one-quarter with whole grains, and half with vegetables for optimal liver health.
Data Sources
Nutritional data from USDA FoodData Central. Verdict engine based on AASLD 2023 Practice Guidance and ADA 2024 Standards of Care. This is dietary reference information, not medical advice. Always consult your healthcare provider before making dietary changes.