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Sour cream blended with fresh cilantro, used as a dip or topping.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Cilantro Sour Cream (30 g) has 54 calories. That works out to 180 calories per 100 g. It contains 1.2 g of carbs, 0.8 g of protein, 5.1 g of fat and 0.2 g of fiber. Its 9 µg of Vitamin K covers 8% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
54
KCAL / 30G
Carbs
1.2g
· 0% DV
Protein
0.8g
· 2% DV
Fat
5.1g
· 7% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 6% · Fat 85%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 54 kcal | |
| Total fat | 5.1 g | 7% |
| Saturated fat | 3.15 g | 16% |
| Trans fat | 0.03 g | |
| Sodium | 15 mg | 1% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 0.2 g | 1% |
| Protein | 0.8 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 54 kcal |
| 1 tablespoon (small) | 15 g | 27 kcal |
| 3 tablespoon (large) | 45 g | 81 kcal |
| 1 serving (medium) | 50 g | 90 kcal |
| 100 g | 100 g | 180 kcal |
| 1 serving (large) | 100 g | 180 kcal |
| 1 pack (medium) | 200 g | 360 kcal |
| 1 cup (large) | 240 g | 432 kcal |
Calculated from 180 calories per 100 g.
Cilantro Sour Cream is sour cream mixed with fresh cilantro, usually served as a dip or topping. It combines a creamy, tangy base with cilantro’s bright, herbal flavor and is commonly paired with boldly seasoned food.
Make Cilantro Sour Cream by stirring finely chopped fresh cilantro into sour cream. For a smoother sauce, blend the mixture; lime juice, garlic, or a little salt can add extra flavor without changing its basic character.
Cilantro Sour Cream works well with tacos, quesadillas, nachos, baked potatoes, and roasted vegetables. Spoon it over spicy dishes or serve it alongside as a cool, tangy dip.
Cilantro Sour Cream is best eaten within a few days when refrigerated in a sealed container. Fresh herbs can shorten the useful life of an opened or homemade mixture; discard it if you notice mold, an unusual smell, or a changed appearance.
Freezing Cilantro Sour Cream is not recommended. Sour cream can separate and turn grainy after thawing, while the cilantro may lose its fresh flavor; make a smaller batch and keep it refrigerated instead.
Yes, Cilantro Sour Cream makes an easy taco topping. Add a spoonful just before serving so its cool, tangy flavor contrasts with seasoned fillings, and avoid heating it directly in the pan.
It can curdle if boiled or heated for a long time. For a smooth finish, stir Cilantro Sour Cream into a dish after taking it off the heat, or serve it cold on top.
Cilantro Sour Cream tastes creamy and tangy, with a fresh, herbal note from the cilantro. It is not inherently spicy; its flavor becomes hotter only if chili or hot sauce is added.
Yes, Cilantro Sour Cream can replace crema as a topping or dip in many recipes. It is usually thicker and tangier, so thin it with a little milk or lime juice if you need a drizzleable consistency.
Keep Cilantro Sour Cream covered and refrigerated, and stir it before serving if a little liquid separates. Pat washed cilantro dry before chopping; excess water from the herbs can make the mixture looser.
Vitamins
Vitamin K
9µg · 8% DV
B2
0.05mg · 4% DV
Vitamin A
36µg · 4% DV
Biotin
0.9µg · 3% DV
Minerals
Phosphorus
24mg · 3% DV
Calcium
33mg · 3% DV
Potassium ⭐
54mg · 2% DV
Iodine
2.1µg · 1% DV
Sodium
15mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 54 calories in 2 tablespoon (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cilantro Sour Cream combines fresh cilantro leaves with tangy, thick sour cream. It is a simple dip or topping, often served alongside Mexican-inspired dishes, but it also works with baked potatoes, roasted vegetables and grilled foods. The herb adds a fresh, citrusy note that cuts through the cream’s richness.
Spoon it over tacos or chili, serve it with tortilla chips, or offer it with crunchy vegetables for dipping. It is rich in fat and contributes little fibre, so a small spoonful can add plenty of creamy flavour. For a lighter, looser sauce, stir in plain yoghurt; add the cilantro just before serving if you want its flavour to stay bright.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.15g
MONOUNSATURATED
1.35g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.