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High-fat pouring cream
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Versando cream (30 g) has 102 calories. That works out to 340 calories per 100 g. It contains 1 g of carbs, 0.6 g of protein, 10.5 g of fat and 0 g of fiber. Its 99 µg of Vitamin A covers 11% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
102
KCAL / 30G
Carbs
1g
· 0% DV
Protein
0.6g
· 1% DV
Fat
10.5g
· 13% 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 | 102 kcal | |
| Total fat | 10.5 g | 13% |
| Saturated fat | 6.6 g | 33% |
| Trans fat | 0.33 g | |
| Sodium | 11 mg | 0% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0.6 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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 102 kcal |
| 1 teaspoon (small) | 5 g | 17 kcal |
| 1 tablespoon (small) | 15 g | 51 kcal |
| 1 serving (small) | 20 g | 68 kcal |
| 4 tablespoon (large) | 60 g | 204 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.
Versando cream is a high-fat pouring cream used to enrich both savoury dishes and desserts. Add it to sauces, soups, pasta or sweet recipes when you want a creamy texture; check the package for product-specific use and storage directions.
Yes, Versando cream can be whipped when cold, and its high fat content helps it hold a whipped texture. Chill the cream and bowl first, then stop as soon as it reaches the consistency you want to avoid overwhipping.
Yes, Versando cream can generally replace heavy cream in cooking and many dessert recipes. The finished dish may be richer, so use the amount specified in the recipe and avoid boiling it hard once added.
Yes, you can add Versando cream to coffee for a richer, smoother drink. Because it is high in fat, start with a small splash and adjust to taste rather than pouring in the amount you would use of milk.
Keep Versando cream refrigerated after opening and close the package tightly between uses. Follow the package’s instructions for how soon to use it, and discard it if it develops an unusual smell, visible mold or a marked change in texture.
Yes, Versando cream works in pasta sauces, including creamy sauces for dishes such as fettuccine. Stir it in near the end of cooking and warm gently; prolonged boiling can make the sauce split or become grainy.
Yes, Versando cream can be frozen, but it may separate or turn grainy when thawed. Thaw it in the refrigerator and whisk it well; it is usually better suited to cooked sauces or soups afterward than to whipping.
Not necessarily: Versando cream is a high-fat pouring cream, while products sold as cooking cream vary in fat content and formulation. You can cook with Versando cream, but its richer texture may make a dish heavier than one made with a lighter cooking cream.
Versando cream can split if it is boiled vigorously or added too quickly to a very hot or acidic sauce. Lower the heat, bring the cream closer to the sauce’s temperature before adding it, and stir it in gradually.
Yes, Versando cream can be stirred into soup to give it a richer, smoother finish. Add it near the end of cooking and heat gently rather than letting the soup boil hard afterward.
Vitamins
Vitamin A
99µg · 11% DV
B12
0.12µg · 5% DV
B2
0.05mg · 4% DV
Biotin
0.75µg · 3% DV
Minerals
Phosphorus
20mg · 3% DV
Calcium
24mg · 2% DV
Iodine
3.6µg · 2% DV
Selenium
0.75µg · 1% DV
Potassium ⭐
33mg · 1% DV
Sodium
11mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 102 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.
Versando cream is a high-fat, pourable dairy cream intended for cooking and desserts. Its smooth texture makes it easy to stir into a dish or pour over ingredients; it is generally used as part of a recipe rather than served on its own.
In the kitchen, it can enrich pasta sauces, soups and baked dishes, or add a mellow, creamy finish to fruit and puddings. Its richness means a little can go a long way. For a lighter sauce, thin it with milk, or use less and build flavour with herbs, spices or a splash of stock.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
6.6g
MONOUNSATURATED
2.85g
POLYUNSATURATED
0.33g
Omega 6:3 ratio 6.8:1
Above the ideal 4:1 (6.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.