Food, Greek Yogurt, Nutrition

Greek Yogurt vs Sour Cream

We have decided to do an article on Greek yogurt vs sour cream since the two are often compared.  Many people will substitute Greek yogurt for sour cream because their taste and texture are similar, but that depends on who you ask. One cup sour cream can be substituted for one cup Greek yogurt, which makes it easy conversion for cooking.

Nutrition Facts Comparison:

In the below tables we have provided the nutrition facts for Fage Greek yogurt and Hood sour cream. We used full-fat, low-fat, and non-fat varieties for the Greek yogurt and sour cream. You will notice a huge nutritional advantage for Greek yogurt in having much lower calories,  fat, saturated fat, cholesterol, and sodium for the full-fat and low-fat choices. There is an enormous 260 calorie difference between Fage Total Classic and Hood full-fat,  just to point out one glaring difference. An additional benefit Greek yogurt has over sour cream is that it contains probiotics, which help aid the body with such things as immune system function and gastrointestinal problems.   Clearly, the better nutritional choice is the Greek yogurt if you enjoy the taste in substitution for sour cream.

Fage Greek Yogurt – Plain (Serving Size – One Cup)

BrandCaloriesFatSat FatCholest.SodiumCarbsSugarsProteinCalcium
Fage Total Classic22011g8g30mg80mg9g9g20g25%
Fage Total  2%1704.5g3g15mg75mg9g9g23g25%
Fage Total 0%13000085mg9g9g23g25%

Hood Sour Cream (Serving Size – One Cup)

BrandCaloriesFatSat FatCholest.SodiumCarbsSugarsProteinCalcium
Hood48040g28g160mg120mg16g8g8g32%
Hood Light32020g12g80mg160mg16g16g16g64%
Hood Fat Free200000200mg32g16g8g48%

Some people say that Greek yogurt has a tangier taste than sour cream, while others cannot tell the difference. It is really up to the individual to determine if Greek yogurt is a suitable substitute since taste widely varies. If you’re not a fan of Greek yogurt, adding a dollop to a baked potato probably isn’t going to make you suddenly love it.   However, when baking with Greek yogurt you probably will not notice a  difference when substituting out sour cream in recipes like muffins, cakes, or cookies. This is true as well  for dips, which contain a lot of added seasoning. Note that Greek yogurt can curdle when exposed to high heat since it is lower in fat. It is best to use full-fat Greek yogurt when making something like a sauce and gradually bringing it  to temperature to avoid curdling. Trust me, lumpy sauce isn’t going to impress the in-laws at Thanksgiving.

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