Buttermilk

Milk, buttermilk, fluid, cultured, reduced fat

Nutrition facts per 100 g · edible portion

Serving size

Compare

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 Milk, buttermilk, fluid, cultured, reduced 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.

56 kcal Calories

4.1 g Protein

5.3 g Carbs

2.0 g Fat

Good nutrient density 28/100

How many beneficial nutrients Milk, buttermilk, fluid, cultured, reduced 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 Milk, buttermilk, fluid, cultured, reduced fat come from — the split across carbs, fat & protein.

56 kcal / serving

38% from carbs

Carbs 38%

5.3 g per serving
Fat 32%

2.0 g per serving
Protein 29%

4.1 g per serving

What Milk, buttermilk, fluid, cultured, reduced fat is a good source of

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

Riboflavin (B2)16% Vitamin B1215% Calcium11%

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	5.3 g	2%
Dietary Fiber	0.0 g	0%
Total Sugars	5.3 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	2.0 g	3%
Saturated Fat	1.2 g	6%
Monounsaturated Fat	0.6 g	—
Polyunsaturated Fat	0.1 g	—
Omega-3 Fatty Acids	30.0 mg	—
Omega-6 Fatty Acids	40.0 mg	—
Butyric Acid	61.0 mg	—
Caproic Acid	40.0 mg	—
Caprylic Acid	20.0 mg	—
Capric Acid	51.0 mg	—
Lauric Acid	61.0 mg	—
Myristic Acid	202.0 mg	—
Palmitic Acid	525.0 mg	—
Stearic Acid	242.0 mg	—
Palmitoleic Acid	40.0 mg	—
Oleic Acid	505.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	40.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	4.1 g	8%
Histidine	124.0 mg	—
Isoleucine	212.0 mg	—
Leucine	388.0 mg	—
Lysine	343.0 mg	—
Methionine	107.0 mg	—
Phenylalanine	212.0 mg	—
Threonine	175.0 mg	—
Tryptophan	52.0 mg	—
Valine	268.0 mg	—
Alanine	139.0 mg	—
Arginine	117.0 mg	—
Aspartic Acid	351.0 mg	—
Cystine	25.0 mg	—
Glutamic Acid	921.0 mg	—
Glycine	81.0 mg	—
Proline	404.0 mg	—
Serine	247.0 mg	—
Tyrosine	207.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	16.0 mcg	2%
Vitamin C	1.5 mg	2%
Vitamin D	0.0 mcg	0%
Vitamin E	0.1 mg	1%
Vitamin K	0.1 mcg	0%
Thiamin (B1)	0.1 mg	4%
Riboflavin (B2)	0.2 mg	16%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.0 mg	2%
Folate (B9)	6.0 mcg	2%
Vitamin B12	0.4 mcg	15%
Choline	16.0 mg	3%

Minerals	Amount	% DV
Calcium	143.0 mg	11%
Iron	0.1 mg	0%
Magnesium	13.0 mg	3%
Phosphorus	82.0 mg	7%
Potassium	180.0 mg	4%
Sodium	105.0 mg	5%
Zinc	0.2 mg	2%
Copper	0.0 mg	1%
Selenium	2.3 mcg	4%

Sterols	Amount	% DV
Cholesterol	8.0 mg	3%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	0.9 g	—

About Milk, buttermilk, fluid, cultured, reduced 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.

Frequently asked questions

How many calories are in Milk, buttermilk, fluid, cultured, reduced fat?

There are 56 calories in 100 g of Milk, buttermilk, fluid, cultured, reduced fat, or about 17 calories in 1 fl oz (31 g).

How much protein is in Milk, buttermilk, fluid, cultured, reduced fat?

Milk, buttermilk, fluid, cultured, reduced fat contains 4.1 g of protein per 100 g.

How many carbs are in Milk, buttermilk, fluid, cultured, reduced fat?

Milk, buttermilk, fluid, cultured, reduced fat has 5.3 g of carbohydrates per 100 g.

How much fat is in Milk, buttermilk, fluid, cultured, reduced fat?

Milk, buttermilk, fluid, cultured, reduced fat provides 2.0 g of total fat per 100 g.

What is Milk, buttermilk, fluid, cultured, reduced fat a good source of?

Milk, buttermilk, fluid, cultured, reduced fat is a good source of Riboflavin (B2), Vitamin B12 and Calcium (per 100 g). Daily Values are based on a 2,000-calorie diet.