Cream is a yellow or white fatty semi-solid food extracted from cow’s milk and goat’s milk. It is a dairy product made from the layer with a higher milk fat content on the top of raw milk before homogenization. With a rich milky fragrance, it can be used to spread on bread and steamed buns, or to make cakes and candies.
Nutritional Information
Typical nutrient values of cream per 100g.
| Calories(kcal) | 879 | Vitamin D(μg) | 0.4 |
| Protein (g) | 0.7 | Vitamin E(mg) | 1.99 |
| Fat (g) | 97 | Vitamin K(μg) | 7 |
| Monounsaturated fatty acids(g) | 17.6 | Calcium(mg) | 14 |
| Polyunsaturated fatty acids(g) | 1.5 | Phosphorus(mg) | 11 |
| Carbohydrates(g) | 0.9 | Sodium(mg) | 268 |
| Cholesterol (mg) | 209 | Magnesium(mg) | 2 |
| Vitamin A (μg) | 297 | Iron(mg) | 1 |
| Vitamin B1(mg) | 0.02 | Zinc(mg) | 0.09 |
| Vitamin B2(mg) | 0.01 | Selenium(μg) | 0.7 |
| Folic acid(μg) | 3 | Copper(mg) | 0.42 |
| Manganese(mg) | 0.01 | Water(g) | 11 |
Health Benefits
1.Supplement vitamins
The fat content of cream is 20 to 25 times higher than that of milk, while the other components such as non-fat milk solids (protein, lactose) and moisture are greatly reduced. Cream is a condiment with very high contents of vitamin A and vitamin D.
2.Increase satiety
Cream is rich in fat, which maintains body temperature and protects internal organs; provides essential fatty acids; promotes the absorption of these fat-soluble vitamins; and provides satiety.
3.Promote physical development
It has important influences on the development and functions of blood, the central nervous system and the immune system, hair, skin and bone tissues, as well as internal organs such as the brain, liver and heart.
Nutritional Value
Cream and milk have roughly the same composition, but the contents of each component have changed. The fat content of cream is about 20 to 25 times higher than that of milk, while the other components such as non-fat milk solids (protein, lactose) and moisture are greatly reduced. Cream has a high content of vitamin A and vitamin D, and its digestibility and absorption rate in the human body are relatively high, reaching more than 95%.
Purchase
High-quality cream is transparent and light yellow. It has a special fragrance. After opening the packaging, it still keeps its original shape and there is no oil spillage. Cream with a smooth surface is of better quality. After opening the packaging, if it deforms and there is oil spillage, an uneven surface, inclination, and depressions around it, it is inferior cream. If there is a sour or rancid smell, it is spoiled cream.
Storage
Cream can be stored in the refrigerator at 2 – 4 degrees Celsius for 6 to 18 months. If we place it in the freezer, it can be stored for an even longer time. However, the disadvantage is that we need to take it out and thaw it in advance before use. There is a kind of unsalted cream that is extremely perishable. Once we open it, it is best to consume it as soon as possible.
Recipes
Here are some recipes that feature cream: