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    Nutrition Facts 
    
    
    
    
        Amount Per Serving 
        Calories 
     
    38 
    
      
    % Daily Values* 
    
    Total Fat 
    3.4g 
    4% 
    
    
    Saturated Fat 
    2.118g 
    11% 
    
    
    Trans Fat 
    - 
    
    
        Polyunsaturated Fat 
        0.126g 
        
    
        Monounsaturated Fat 
        0.983g 
        
    
    Cholesterol 
    11mg 
    4% 
    
    
    Sodium 
    12mg 
    1% 
    
    Total Carbohydrate 
    1.21g 
    0% 
    
    
    Dietary Fiber 
    0g 
    0% 
    
    
    Sugars 
    0.05g 
    
    
    Protein 
    0.83g 
    
    
    Vitamin D 
    - 
    
    
    
    Calcium 
    29mg 
    2% 
    
    
    Iron 
    0.02mg 
    0% 
    
    
    Potassium 
    37mg 
    1% 
    
        
        Vitamin A 
        29mcg 
        3% 
    
        
        Vitamin C 
        0.3mg 
        0% 
    
    
    
 
						
                        
                            Last updated: 21 Aug 07 07:33 AM 
                            
	                        
	                        
	                     
						
							
	
		
			
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						Calorie Breakdown:
					 
					
						  Carbohydrate (12%)
						   Fat (79%)
						   Protein (9%)
					  
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								* Based on a RDI of 2000 calories 
								
							 
						
						 
							
                         Photos
						
							
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							Nutrition summary:
							
								
									| 
										 Calories 
										38 
									 | 
									 | 
									
										 Fat 
										3.4g 
									 | 
									 | 
									
										 Carbs 
										1.21g 
									 | 
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										 Protein 
										0.83g 
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									| There are 38 calories in 1 ounce of Half and Half Sour Cream. | 
								 
								
								
									| Calorie breakdown: 79% fat, 12% carbs, 9% protein. | 
								 
							 
						 
						
									Other Common Serving Sizes:
									
							
											Related Types of Half & Half:
											
									
											Related Types of Sour Cream:
											
									
								See Also:
								
								
								
								
							
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