Cultured Buttermilk
Cultured Buttermilk is a staple dairy food used as a drink, topping or cooking ingredient.
Nutrition per 100 g
Standardised to 100 g of cultured buttermilk for fair comparison. Typical serving: 100 g — 40 kcal per 100 g serving.
| Nutrient | Per 100 g | Per serving (100 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 40 kcal | 40 kcal | 100 kcal |
| Protein | 3.3 g | 3.3 g | 8.3 g |
| Carbohydrate | 4.8 g | 4.8 g | 12 g |
| Fat | 1.1 g | 1.1 g | 2.8 g |
| Fibre | 0 g | 0 g | 0 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of cultured buttermilk, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (100 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 14 µg | 14 µg | 2% |
| Vitamin C | 1 mg | 1 mg | 1% |
| Vitamin D | 0.025 µg | 0.025 µg | <1% |
| Vitamin E | 0.05 mg | 0.05 mg | <1% |
| Vitamin K | 0.1 µg | 0.1 µg | <1% |
| Thiamin | 0.034 mg | 0.034 mg | 3% |
| Riboflavin | 0.15 mg | 0.15 mg | 12% |
| Niacin | 0.058 mg | 0.058 mg | <1% |
| Vitamin B6 | 0.034 mg | 0.034 mg | 2% |
| Folate | 5 µg | 5 µg | 1% |
| Vitamin B12 | 0.22 µg | 0.22 µg | 9% |
| Pantothenic acid | 0.28 mg | 0.28 mg | 6% |
| Choline | 17.7 mg | 17.7 mg | 3% |
| Minerals | |||
| Calcium | 116 mg | 116 mg | 9% |
| Iron | 0.05 mg | 0.05 mg | <1% |
| Magnesium | 11 mg | 11 mg | 3% |
| Phosphorus | 89 mg | 89 mg | 7% |
| Potassium | 151 mg | 151 mg | 3% |
| Sodium | 148 mg | 148 mg | 6% |
| Zinc | 0.42 mg | 0.42 mg | 4% |
| Selenium | 2 µg | 2 µg | 4% |
| Copper | 0.011 mg | 0.011 mg | 1% |
| Manganese | 0.002 mg | 0.002 mg | <1% |
Source: USDA FoodData Central — Milk, buttermilk, fluid, cultured, lowfat
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat cultured buttermilk?
- A commonly eaten food that can sit in a balanced pattern when portions are honest.
- Cultured Buttermilk is a staple dairy food used as a drink, topping or cooking ingredient.
How to include it
- Use as a protein side or in cooking rather than as a sweetened dessert.
- Typical pairing ideas: Fruit, Oats, Coffee.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
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