Cream, half and half, flavored
Common food
Half-and-half is a rich, creamy dairy blend of equal parts whole milk and light cream, offering a luxurious mouthfeel without the full heaviness of heavy cream. It has a smooth, velvety texture and a mild, sweet dairy flavor that subtly enhances other ingredients. Nutritionally, it provides a significant source of fat (11.28g per 100g) for a creamy texture with a moderate calorie count.
Calorie split: 9% protein · 14% carbs · 77% fat
↓ Full nutrition💚 Why it's loved
People love half-and-half for its perfect balance—it transforms coffee into a silky, indulgent experience and adds a velvety richness to soups and custards without overwhelming heaviness. Its mild flavor makes it a versatile staple that enhances rather than dominates a dish.
⚠️ Watch-outs & how to enjoy it better
Due to its high fat and lactose content, it can contribute to blood-sugar spikes and digestive discomfort for those with lactose intolerance or following a low-fat diet. To counteract, use it sparingly, pair it with high-fiber foods like oats or whole-grain toast, or opt for lactose-free or plant-based alternatives.
Key benefits
- Adds rich creaminess to beverages and sauces
- Provides a source of dietary fat for satiety
- Offers a calcium and vitamin D boost
- Versatile for both hot and cold applications
- Lower in fat than heavy cream, higher than milk
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'half-and-half' is a legal U.S. FDA designation requiring the product to contain between 10.5% and 18% milkfat, with a precise ratio that ensures consistency.
Full nutrition (USDA data · scales with serving)
| Water | 80.7 g |
| Energy | 130 kcal |
| Protein | 3.1 g |
| Total lipid (fat) | 11.3 g |
| Carbohydrate, by difference | 4.5 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 4.3 g |
| Calcium, Ca | 105 mg |
| Iron, Fe | 0.05 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 93.0 mg |
| Potassium, K | 129 mg |
| Sodium, Na | 60.0 mg |
| Zinc, Zn | 0.38 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 3.1 ug |
| Vitamin C, total ascorbic acid | 0.90 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.19 mg |
| Niacin | 0.11 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 18.3 mg |
| Vitamin B-12 | 0.19 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 95.0 ug |
| Retinol | 93.0 ug |
| Carotene, beta | 22.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.24 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.9 g |
| SFA 4:0 | 0.24 g |
| SFA 6:0 | 0.20 g |
| SFA 8:0 | 0.13 g |
| SFA 10:0 | 0.30 g |
| SFA 12:0 | 0.34 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.24 g |
| MUFA 18:1 | 2.8 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.54 g |
| PUFA 18:2 | 0.46 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 34.0 mg |
Amino acid profile (per 100g)
Estimated from Cream, fluid, light (coffee cream or table cream) — USDA does not publish this profile for Cream.
| Tryptophan | 0.07 g |
| Threonine | 0.13 g |
| Isoleucine | 0.15 g |
| Leucine | 0.24 g |
| Lysine | 0.13 g |
| Methionine | 0.07 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.14 g |
| Tyrosine | 0.14 g |
| Valine | 0.18 g |
| Arginine | 0.07 g |
| Histidine | 0.07 g |
| Alanine | 0.09 g |
| Aspartic acid | 0.22 g |
| Glutamic acid | 0.59 g |
| Glycine | 0.07 g |
| Proline | 0.31 g |
| Serine | 0.10 g |
FAQ
What's the difference between half-and-half and light cream?
Half-and-half is a blend of whole milk and cream (10.5-18% milkfat), while light cream (or coffee cream) typically has a higher milkfat content (18-30%) and is richer.
Can I use half-and-half as a substitute for heavy cream in recipes?
It can work in some applications like soups or coffee, but it has less fat and won't whip or thicken as well. For baking or whipping, it's not a reliable substitute.
Is half-and-half suitable for a keto diet?
In small portions, yes, due to its high fat and low carb content. However, it does contain some lactose (carbs), so strict keto dieters often prefer heavy cream or MCT oil.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.30 kcal/g · 9% calories from protein · 0.0 g fiber · 4.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.47 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.