Dairy

Nutrition Facts Buttermilk

Milk
Buttermilk nutrition facts

Buttermilk is a dairy food whose protein, fat, sodium, and moisture depend on the product style. It provides potassium and calcium. Choose an intact, properly chilled package, refrigerate promptly, and follow the label after opening; discard swollen, leaking, moldy, or unusually odorous products.

Calories43
Protein3.5g
Carbs4.8g
Fat1.1g
Protein Carbs Fat

Nutrition for 100 g

Calories 43 kcal
Protein 3.46 g
Total Fat 1.08 g
Carbohydrates 4.81 g
Fiber 0 g
Total Sugars 5.36 g
Sodium 92 mg

Nutrients

Full nutrient profile

Proximates
Water 89.79 g
Energy (Atwater General Factors) 42.84 kcal
Energy (Atwater Specific Factors) 42.92 kcal
Nitrogen 0.54 g
Protein 3.46 g
Total lipid (fat) 1.08 g
Ash 0.85 g
Energy 169 kj
Energy 40 kcal
Carbohydrates
Carbohydrate, by difference 4.81 g
Sucrose 0 g
Glucose 0 g
Fructose 0 g
Lactose 3.66 g
Maltose 0 g
Galactose 0 g
Sugars, Total 5.36 g
Fiber, total dietary 0 g
Lipids
Fatty acids, total saturated 0.55 g
SFA 12:0 0.03 g
SFA 14:0 0.09 g
SFA 16:0 0.26 g
SFA 18:0 0.09 g
Fatty acids, total monounsaturated 0.2 g
PUFA 18:2 n-6 c,c 0.02 g
Cholesterol 4.79 mg
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
PUFA 22:6 n-3 (DHA) 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
MUFA 16:1 0.02 g
SFA 8:0 0.01 g
SFA 4:0 0.03 g
SFA 6:0 0.02 g
SFA 10:0 0.02 g
MUFA 18:1 0.22 g
PUFA 18:2 0.02 g
PUFA 18:3 0.01 g
PUFA 20:4 0 g
Fatty acids, total polyunsaturated 0.03 g
Amino acids
Isoleucine 0.17 g
Leucine 0.31 g
Lysine 0.28 g
Cystine 0.02 g
Valine 0.22 g
Arginine 0.1 g
Histidine 0.1 g
Aspartic acid 0.28 g
Serine 0.2 g
Tryptophan 0.04 g
Threonine 0.14 g
Methionine 0.09 g
Phenylalanine 0.17 g
Tyrosine 0.17 g
Alanine 0.11 g
Glutamic acid 0.74 g
Glycine 0.07 g
Proline 0.33 g
Minerals
Calcium, Ca 120.1 mg
Iron, Fe 0.01 mg
Magnesium, Mg 11.03 mg
Phosphorus, P 92.19 mg
Potassium, K 158 mg
Sodium, Na 92.49 mg
Zinc, Zn 0.43 mg
Copper, Cu 0.00135 mg
Manganese, Mn 0 mg
Iodine, I 34.16 ug
Fluoride, F 4 ug
Selenium, Se 2 ug
Vitamins and other components
Thiamin 0.05 mg
Riboflavin 0.2 mg
Niacin 0.13 mg
Vitamin B-6 0.04 mg
Biotin 0 ug
Retinol 36.01 ug
Vitamin D (D2 + D3), International Units 21.7 iu
Vitamin D (D2 + D3) 0.54 ug
Vitamin D2 (ergocalciferol) 0 ug
Vitamin D3 (cholecalciferol) 0.54 ug
Vitamin K (phylloquinone) 0 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 0.3 ug
Folic acid 0 ug
Vitamin A, IU 47 iu
Vitamin A, RAE 14 ug
Tocopherol, delta 0.02 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Folate, food 5 ug
Vitamin E (alpha-tocopherol) 0.05 mg
Folate, DFE 5 ug
Choline, total 17.7 mg
Tocopherol, beta 0.02 mg
Tocopherol, gamma 0.03 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Vitamin B-12, added 0 ug
Vitamin E, added 0 mg
Vitamin C, total ascorbic acid 1 mg
Folate, total 5 ug
Vitamin B-12 0.22 ug
Pantothenic acid 0.28 mg
Lutein + zeaxanthin 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Carotene, beta 1 ug
Carotene, alpha 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg
More about allergens

This food contains milk protein, one of the nine major food allergens recognized in the United States. Milk allergy is an immune reaction and is different from lactose intolerance. For packaged versions, always verify the current ingredient and allergen label.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Moisture helps explain why dairy products age differently

Hard cheeses contain less water than milk, yogurt, or fresh cheese, so their texture and storage behavior differ. Regardless of style, refrigeration and clean handling remain important once a perishable dairy package is opened.

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Recipes with this food

Use buttermilk in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.