dairy
Clotted Cream
Clotted Cream is a dairy. It is of dairy origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asDouble cream (Double cream is pourable and roughly 48 per cent fat; clotted cream is scalded and settled into a thick, spoonable crust closer to 55–65 per cent fat.)
Clotted · per 100 g
Cited against heavy cream at roughly 36 per cent fat. Clotted cream is scalded and settled to 55–65 per cent fat, so its true energy and fat figures run substantially higher than shown here; USDA publishes no clotted-cream record.
| Nutrient | Per 100 g |
|---|---|
| Energy | 336 kcal |
| Protein | 2 g |
| Carbohydrate | 3.8 g |
| Fat | 35.6 g |
| of which saturates | 20.4 g |
| Monounsaturated fat | 7.3 g |
| Cholesterol | 103 mg |
| Sodium | 20.6 mg |
| Potassium | 96.9 mg |
| Calcium | 61.2 mg |
| Iron | 0 mg |
| Magnesium | 6 mg |
| Phosphorus | 57 mg |
| Zinc | 0.2 mg |
| Copper | 0 mg |
| Manganese | 0 mg |
| Vitamin K | 2.4 µg |
| Thiamin | 0 mg |
| Niacin | 0.1 mg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0 µg |
USDA FDC Foundation record 2346386. USDA has no record for clotted cream. This is its record for heavy cream, the closest dairy fat profile it publishes.