Examples: pork chops, beef, Or by content: 75-100
| Rank | Cream type | Total lipid (fat) (g/100g) |
|---|---|---|
| 1 | Cream, fluid, heavy whipping | 37.0 |
| 2 | Cream substitute, powdered | 35.5 |
| 3 | Cream, fluid, light whipping | 30.9 |
| 4 | Cream puffs, prepared from recipe, shell (includes eclair) | 25.9 |
| 5 | Cream, whipped, cream topping, pressurized | 22.2 |
| 6 | Cream substitute, flavored, powdered | 21.5 |
| 7 | Cream, sour, cultured | 19.7 |
| 8 | Cream, fluid, light (coffee cream or table cream) | 19.3 |
| 9 | Cream substitute, powdered, light | 15.7 |
| 10 | Cream puffs, prepared from recipe, shell, with custard filling | 15.5 |
| 11 | Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie | 14.0 |
| 12 | Cream substitute, flavored, liquid | 13.5 |
| 13 | Cream, sour, reduced fat, cultured | 12.0 |
| 14 | Cream, fluid, half and half | 11.5 |
| 15 | Cream substitute, liquid, with lauric acid oil and sodium caseinate | 10.0 |
| 16 | Cream substitute, liquid, with hydrogenated vegetable oil and soy protein | 10.0 |
| 17 | Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, cholesterol-free | 8.0 |
| 18 | Cream substitute, liquid, light | 3.5 |
| 19 | Creamy dressing, made with sour cream and/or buttermilk and oil, reduced calorie, fat-free | 2.7 |
| 20 | Cream, half and half, fat free | 1.4 |