Buttermilk

Buttermilk, low fat

Nutrition facts per 100 g · edible portion

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5 forms & preparations

Buttermilk, low fat Milk, buttermilk, dried Milk, buttermilk, fluid, cultured, lowfat Milk, buttermilk, fluid, cultured, reduced fat Milk, buttermilk, fluid, whole

Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Buttermilk, low fat's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

43 kcal Calories

3.5 g Protein

4.8 g Carbs

1.1 g Fat

Good nutrient density 27/100

How many beneficial nutrients Buttermilk, low fat delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Buttermilk, low fat come from — the split across carbs, fat & protein.

43 kcal / serving

45% from carbs

Carbs 45%

4.8 g per serving
Fat 23%

1.1 g per serving
Protein 32%

3.5 g per serving

What Buttermilk, low fat is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value.

Riboflavin (B2)15%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	4.8 g	2%
Sucrose	0.0 g	—
Glucose	0.0 g	—
Fructose	0.0 g	—
Lactose	3.7 g	—
Maltose	0.0 g	—
Galactose	0.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	1.1 g	1%
Saturated Fat	0.6 g	3%
Monounsaturated Fat	0.2 g	—
Lauric Acid	27.9 mg	—
Myristic Acid	88.6 mg	—
Palmitic Acid	257.9 mg	—
Stearic Acid	85.3 mg	—

Protein & Amino Acids	Amount	% DV
Protein	3.5 g	7%

Vitamins	Amount	% DV
Vitamin A (RAE)	~	—
Vitamin C	~	—
Vitamin D	0.5 mcg	3%
Vitamin E	~	—
Vitamin K	0.0 mcg	0%
Thiamin (B1)	0.0 mg	4%
Riboflavin (B2)	0.2 mg	15%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.0 mg	2%
Folate (B9)	~	—
Vitamin B12	~	—

Minerals	Amount	% DV
Calcium	120.1 mg	9%
Iron	0.0 mg	0%
Magnesium	11.0 mg	3%
Phosphorus	92.2 mg	7%
Potassium	158.0 mg	3%
Sodium	92.5 mg	4%
Zinc	0.4 mg	4%
Copper	0.0 mg	0%
Manganese	0.0 mg	0%

Sterols	Amount	% DV
Cholesterol	4.8 mg	2%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	0.9 g	—

About Buttermilk, low fat

Buttermilk today is a tangy, cultured dairy product made by fermenting low-fat or nonfat milk with lactic acid bacteria, giving it a pleasantly sour taste and a thick, slightly viscous body. The name comes from the original version, the thin liquid left behind after churning cream into butter, but most buttermilk now sold is deliberately cultured. It is lower in fat than whole milk yet rich in calcium, protein, riboflavin, and vitamin B12, and its live cultures make it mildly probiotic and easier on lactose-sensitive stomachs.

Buttermilk is a baker's secret weapon, its acidity reacting with baking soda to produce exceptionally tender, fluffy pancakes, biscuits, cornbread, and cakes, while cooks also use it to marinate and tenderize fried chicken and to whisk into creamy ranch dressings. In a pinch, milk soured with a little lemon juice stands in. Keep buttermilk tightly sealed and refrigerated, and shake it well before each use.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.