Sour cream is of high nutritional and dietary quality. Biological value of sour cream is determined by the presence in it of all milk components such as proteins, fats, carbohydrates, minerals, vitamins A, E, C, B2, B12, PP and others. Lactic microflora obtained due to addition of sour cream culture, facilitates good and rapid absorption in the body both of sour cream and other nondairy products we eat with sour cream. Among cultured milk products sour cream is characterized by increased calorific value, remaining at that a dietary product. Sour cream is used in treatment cookery, dietologists include it even to the strictest diets. It is especially useful for people suffering from anemia, exhaustion, depression, poor digestion and even bad mood.
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