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18% fat dairy cream
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
190
KCAL / 100G
Carbs
3.5g
· 7%
Protein
2.7g
· 6%
Fat
18g
· 87%
Fiber
0g
Vitamins
B12
0.35µg · 15% DV
Vitamin A
120µg · 13% DV
B2
0.15mg · 12% DV
B5
0.35mg · 7% DV
Minerals
Iodine
15µg · 10% DV
Phosphorus
70mg · 10% DV
Calcium
85mg · 9% DV
Selenium
3µg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
11.4g
MONOUNSATURATED
5.1g
POLYUNSATURATED
0.65g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
Harras 18% Fat Cream contains 190 calories per 100 g.
It provides 18 g of fat per 100 g. Its fat content is high relative to its protein and carbohydrate content.
No. It contains 2.7 g of protein per 100 g, so it is not a major protein source.
Harras 18% Fat Cream has 3.5 g of carbohydrates per 100 g. It contains 0 g of fiber.
Yes. Its glycemic index is 30, which is considered low, and it contains 3.5 g of carbohydrates per 100 g.
Yes, it is listed as compatible with a keto diet. A 100 g serving contains 3.5 g of carbohydrates.
Yes, it is listed as vegetarian-friendly. It is also compatible with ketovore, Mediterranean, flexitarian, and gluten-free diets.
It is listed as compatible with a gluten-free diet. However, it is a dairy product and contains dairy allergens.
No. Dairy is listed as an allergen, so people with a dairy allergy should avoid it.
Yes, Harras 18% Fat Cream is classified as a processed food. It contains 190 calories and 18 g of fat per 100 g, so portion awareness may be useful.
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Nutrition data compiled from USDA FoodData Central and scientific sources.