Dairy & Alternatives
Buttermilk, whole Nutrition Facts
Traditional whole buttermilk is the liquid remaining after churning butter from whole cream. It has a rich, tangy flavor and is valued in baking for its ability to activate leavening agents.
Nutrition Facts
Per 100g serving
Calories62
% Daily Value*
Total Fat
3.3g5%
Saturated Fat
2.0g10%
Trans Fat
0.1g
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.9g
Cholesterol
14mg5%
Sodium
105mg5%
Total Carbohydrate
4.9g2%
Dietary Fiber
-0%
Total Sugars
4.9g
Protein
3.2g6%
Vitamin A
140mcg16%
Vitamin C
1.0mg1%
Vitamin D
0.1mcg1%
Vitamin E
0.1mg0%
Vitamin K
0.3mcg0%
Vitamin B6
0.0mg2%
Vitamin B12
0.2mcg9%
Folate
5mcg1%
Calcium
115mg9%
Iron
0.1mg0%
Potassium
151mg3%
Magnesium
11mg3%
Zinc
0.4mg4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health Benefits
- ✓Contains beneficial probiotics when cultured
- ✓Good source of calcium
- ✓Aids in baking reactions with baking soda
Best For
Baking biscuits and pancakesMarinades for tenderizing meatTraditional recipes
Storage
Keep refrigerated at 35-40°F (2-4°C). Use within 1-2 weeks.
Serving Sizes
100g62 cal
1 cup (245ml)152 cal
Frequently Asked Questions
What is the difference between whole and cultured buttermilk?
Traditional whole buttermilk is a byproduct of butter churning, while cultured buttermilk is made by adding bacterial cultures to milk. Both have similar tangy flavors and baking properties.
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