Group · Dairy
Crème fraîche
Crème fraîche is a dairy product made from the fat in milk. Smooth and rich, it adds roundness and indulgence to savoury and sweet dishes alike. High in fat, it should be eaten in moderation; there are lighter versions that cut the calories without giving up the creaminess.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 285 kcal |
| Kilojoules | 1170 kJ |
| Protein | 2,3 g |
| Carbohydrate | 1,4 g |
| Fat | 29,9 g |
| Fibre | 0,1 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin A297 µg37 %
- Vitamin B120,75 µg30 %
- Vitamin B944,3 µg22 %
- Iodine18,7 µg12 %
- Zinc1,02 mg10 %
- Calcium78,2 mg10 %
- Phosphorus67,1 mg10 %
- Vitamin B20,12 mg9 %
See the other 13 nutrients
- Vitamin D0,36 µg7 %
- Selenium3,5 µg6 %
- Potassium118 mg6 %
- Vitamin E0,66 mg6 %
- Omega-3 ALA0,11 g6 %
- Omega-6 LA0,44 g4 %
- Vitamin B50,25 mg4 %
- Vitamin B10,04 mg4 %
- Vitamin K12,3 µg3 %
- Magnesium7,65 mg2 %
- Iron0,25 mg2 %
- Vitamin B60,02 mg1 %
- Vitamin B30,1 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Crème fraîche binds sauces, softens soups and enriches gratins. For lighter dishes, use it in small amounts or opt for a reduced-fat cream, or even Greek yoghurt in cold preparations.
- Nutrition values: high in fat (mostly saturated); reduced-fat versions (15% fat) clearly cut the calorie content.
- Good to know: in many recipes, Greek yoghurt, fromage blanc or coconut milk replace part of the cream to lighten a dish without losing the creaminess.
Keep it for indulgent touches rather than everyday use. It belongs to the Dairy products family.
Sources
Average nutrition values per 100 g, given as a guide only (they may vary by brand and preparation).
