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Rich, high-fat dairy cream
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Maia cream (15 g) has 51 calories. That works out to 340 calories per 100 g. It contains 0.5 g of carbs, 0.3 g of protein, 5.4 g of fat and 0 g of fiber. Its 61.5 µg of Vitamin A covers 7% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
51
KCAL / 15G
Carbs
0.5g
· 0% DV
Protein
0.3g
· 1% DV
Fat
5.4g
· 7% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 2% · Fat 94%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 51 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 3.41 g | 17% |
| Trans fat | 0.17 g | |
| Sodium | 5.7 mg | 0% |
| Total carbohydrate | 0.5 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.3 g | 1% |
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 |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 51 kcal |
| 1 teaspoon (small) | 5 g | 17 kcal |
| 2 tablespoon (double) | 30 g | 102 kcal |
| 1 serving (medium) | 30 g | 102 kcal |
| 3 tablespoon (triple) | 45 g | 153 kcal |
| 0.25 cup (quarter) | 60 g | 204 kcal |
| 100 g | 100 g | 340 kcal |
| ½ cup (half) | 120 g | 408 kcal |
| 1 cup (whole) | 240 g | 816 kcal |
Calculated from 340 calories per 100 g.
Maia cream is a rich dairy cream made from milk fat. Its creamy texture makes it useful in sauces, soups and desserts; use it when a recipe needs more richness than milk provides.
Yes, cold Maia cream can be whipped if the product is intended for whipping. Chill the cream and bowl first, and stop once it holds the texture you want to avoid overbeating.
Yes, Maia cream works in cooked sauces, soups and pasta dishes. Stir it in over low heat near the end of cooking; prolonged boiling or sudden heating can make the texture split.
It can split if Maia cream is boiled hard or added abruptly to a very hot, acidic sauce. Lower the heat, temper the cream with a little warm sauce, then stir it in gradually.
Yes, Maia cream can make a smooth, rich pasta sauce. Warm it gently with the other sauce ingredients, then toss with the pasta; a splash of pasta water can help loosen a sauce that becomes too thick.
Keep opened Maia cream sealed in the refrigerator and follow the storage directions on its package. Do not leave it at room temperature for long; discard it if it develops an off smell, discoloration or mold.
Yes, Maia cream can be frozen, although thawing may leave it separated or grainy. Thaw it in the refrigerator and use it in cooked dishes such as soups or sauces, where stirring can help restore its texture.
For a similarly rich result, use another dairy cream with a comparable consistency. Milk can replace Maia cream in some recipes, but the dish will be thinner and less rich; adjust the amount to suit the recipe.
No, Maia cream is much richer and thicker than milk because it contains substantially more milk fat. It adds body to sauces and desserts, while milk gives a lighter, more fluid result.
Maia cream can contribute to weight gain when frequent or large servings raise overall energy intake. Its rich texture also means a small amount can add substantial richness, so measure it when you want to manage portions.
Vitamins
Vitamin A
61.5µg · 7% DV
B12
0.05µg · 2% DV
B2
0.02mg · 2% DV
B5
0.05mg · 1% DV
Minerals
Iodine
3µg · 2% DV
Phosphorus
9.15mg · 1% DV
Calcium
9.9mg · 1% DV
Selenium
0.38µg · 1% DV
Potassium ⭐
11mg · 0% DV
Sodium
5.7mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 51 calories in 1 tablespoon (medium) (15 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.
Maia cream is a rich dairy cream made from the fatty portion of milk. It is used to add a smooth, rounded texture to both savoury dishes and desserts, rather than being a dish with one particular place of origin.
Its flavour is mild and milky, and its consistency is thick and silky. Depending on where you live, you might stir it into soup or pasta sauce, spoon it over fruit, or use it in baking and puddings. It is high in fat, with 36 g per 100 g, so a small amount can go a long way. For a lighter meal, use it sparingly and balance its richness with vegetables or tart fruit.
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
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
3.41g
MONOUNSATURATED
1.53g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.