Dairy & Alternatives · SOURCE-BASED NUTRITION
Cream, heavy nutrition facts
Foundation
Cream, heavy. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Cream, heavy nutrition
Cream, heavy is a dairy & alternatives food. It provides nutrients including Energy (Atwater General Factors), Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy (Atwater General Factors) | 343 kcal | — |
| Protein | 2.02 g | 4% |
| Carbohydrate, by difference | 3.8 g | 1.4% |
| Total lipid (fat) | 35.6 g | 45.6% |
| Fatty acids, total saturated | 20.4 g | 102% |
| Cholesterol | 103 mg | 34.3% |
| Sodium, Na | 20.6 mg | 0.9% |
| Potassium, K | 96.9 mg | 2.1% |
| Calcium, Ca | 61.2 mg | 4.7% |
| Iron, Fe | 0 mg | 0% |
| Magnesium, Mg | 5.97 mg | 1.4% |
| Phosphorus, P | 57 mg | 4.6% |
| Zinc, Zn | 0.22 mg | 2% |
| Copper, Cu | 0 mg | 0% |
| Manganese, Mn | 0 mg | 0% |
| Vitamin K (phylloquinone) | 2.4 µg | 2% |
| Thiamin | 0.03 mg | 2.7% |
| Niacin | 0.06 mg | 0.4% |
| Vitamin B-6 | 0.03 mg | 1.8% |
| Vitamin B-12 | 0 µg | 0% |
| Ash | 0.49 g | — |
| Biotin | 1.44 µg | — |
| Fatty acids, total monounsaturated | 7.34 g | — |
| Iodine, I | 19.4 µg | — |
| Nitrogen | 0.32 g | — |
| PUFA 18:2 n-6 c,c | 0.75 g | — |
| Retinol | 327 µg | — |
| SFA 12:0 | 1.08 g | — |
| SFA 14:0 | 3.4 g | — |
| SFA 16:0 | 9.35 g | — |
| SFA 18:0 | 3.19 g | — |
| Vitamin K (Dihydrophylloquinone) | 0 µg | — |
| Vitamin K (Menaquinone-4) | 8.9 µg | — |
| Water | 58.1 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Calcium (4.7% DV), Phosphorus (4.6% DV) and Thiamin (B1) (2.7% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Calcium: bones, muscles and nerves
This amount provides 61.2 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 57 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.03 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePotassium: fluid balance and muscles
This amount provides 96.9 mg. Potassium supports normal cell function, fluid balance, nerve transmission and muscle contraction. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceZinc: immune function and repair
This amount provides 0.22 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceVitamin K: blood clotting and bone metabolism
This amount provides 2.4 µg. Vitamin K is needed for normal blood clotting and proteins involved in bone metabolism. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Calcium
This amount provides 61.2 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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