Cream, NS as to light, heavy, or half and half
Common food
Photo: Wikipedia
Cream, unspecified as to light, heavy, or half and half, is a rich, pourable dairy product made from the fatty portion of milk. Its taste is subtly sweet and deeply milky, with a texture that ranges from silky and light to luxuriously thick, depending on its exact fat content. Nutritionally, it's a dense source of energy, primarily from fat, with a modest amount of protein and carbohydrates.
Calorie split: 9% protein · 13% carbs · 78% fat
↓ Full nutrition💚 Why it's loved
People love cream for its unparalleled ability to transform textures, adding a velvety smoothness to coffee, soups, and sauces. Its mild, sweet dairy flavor serves as a perfect canvas for both sweet and savory seasonings, making it a cornerstone of comfort food.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie content can be a concern for those monitoring heart health or calorie intake. The natural lactose (milk sugar) may cause digestive issues for some. To counteract, use it sparingly as a flavor enhancer rather than a main ingredient, and opt for lighter versions (like half and half) where possible. Pairing it with fiber-rich foods can also help moderate blood sugar response.
Key benefits
- Provides a quick source of energy from fats
- Contains fat-soluble vitamins like A and D
- Adds richness and mouthfeel to dishes
- Can help with the absorption of nutrients from other foods
- A versatile base for both sweet and savory recipes
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'cream line' in non-homogenized milk is the layer of cream that naturally rises to the top because milk fat is lighter than water.
Full nutrition (USDA data · scales with serving)
| Water | 80.6 g |
| Energy | 131 kcal |
| Protein | 3.1 g |
| Total lipid (fat) | 11.5 g |
| Carbohydrate, by difference | 4.3 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 4.1 g |
| Calcium, Ca | 107 mg |
| Iron, Fe | 0.05 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 95.0 mg |
| Potassium, K | 132 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 0.39 mg |
| Copper, Cu | 0.01 mg |
| Selenium, Se | 3.2 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 | 18.7 mg |
| Vitamin B-12 | 0.19 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 97.0 ug |
| Retinol | 95.0 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) | 0.25 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 | 7.0 g |
| SFA 4:0 | 0.25 g |
| SFA 6:0 | 0.20 g |
| SFA 8:0 | 0.13 g |
| SFA 10:0 | 0.30 g |
| SFA 12:0 | 0.35 g |
| SFA 14:0 | 1.1 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 3.3 g |
| MUFA 16:1 | 0.25 g |
| MUFA 18:1 | 2.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.47 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 | 35.0 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 light cream, heavy cream, and half and half?
The primary difference is fat content. Half and half is about 10-18% fat, light (or whipping) cream is 30-36% fat, and heavy (or heavy whipping) cream is at least 36% fat. This fat percentage determines thickness, whippability, and cooking behavior.
Can I use this unspecified cream for whipping?
It depends on the fat content. Only cream with at least 30% fat (like light or heavy cream) will whip properly. Half and half or very light creams will not form stable peaks.
Is cream a good source of calcium?
While it contains calcium, it is not considered a primary source compared to milk or yogurt. The high fat content also means you get more calories per serving for the calcium provided.
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 1.31 kcal/g · 10% calories from protein · 0.0 g fiber · 4.1 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: 0.46 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.