Know what’s on your plate
Whole buttermilk
Calories & nutrition facts
fluid
Nutrition facts
Per 100 g% DV- Calories 62 kcal —
- Protein 3.2 g 6%
- Carbohydrate 4.9 g 2%
- Fat 3.3 g 4%
- Saturated fat 1.9 g 9%
- Fibre 0 g 0%
- Sugars 4.9 g —
- Sodium 105 mg 5%
- Cholesterol 11 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 47 µg 5%
- Vitamin C 0 mg 0%
- Vitamin D 1.3 µg 7%
- Vitamin E 0.07 mg 0%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 0.09 mg 1%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 5 µg 1%
- Vitamin B12 0.46 µg 19%
- Choline 14.6 mg 3%
Minerals
- Calcium 115 mg 9%
- Iron 0.03 mg 0%
- Magnesium 10 mg 2%
- Phosphorus 85 mg 7%
- Potassium 135 mg 3%
- Zinc 0.38 mg 3%
- Copper 0.03 mg 3%
- Manganese 0 mg 0%
- Selenium 3.7 µg 7%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 62 | 3.2 g | 4.9 g | 3.3 g |
| 1 × cup | 245 g | 152 | 7.9 g | 12 g | 8.1 g |
| 2 × cup | 490 g | 304 | 16 g | 24 g | 16 g |
| ½ × cup | 122.5 g | 76 | 3.9 g | 6 g | 4.1 g |
| 3 × cup | 735 g | 456 | 24 g | 36 g | 24 g |
| 4 × cup | 980 g | 608 | 32 g | 48 g | 32 g |
Similar foods
- Buttermilkfluid, 1% m.f.36 kcal / 100 g
- Whole milk3.25% milkfat, without added vitamin A and vitamin D61 kcal / 100 g
- Lowfat cultured fluid buttermilk40 kcal / 100 g
- Dried buttermilk387 kcal / 100 g
- Whole yogurt75 kcal / 100 g
- Full fat yoghurtfull fat56 kcal / 100 g
- Dry whole milk496 kcal / 100 g
- Chocolate milkfluid, whole83 kcal / 100 g
- Acid wheyfluid24 kcal / 100 g
- Reduced fat cultured fluid buttermilk56 kcal / 100 g
Questions about Whole buttermilk
What can you make with whole buttermilk?
Use it in pancakes, scones, biscuits and soda bread: its acidity reacts with bicarbonate of soda to help the dough rise and gives a tender crumb. It also makes a tangy base for salad dressing or a marinade for chicken.
Can you use whole buttermilk instead of milk in baking?
Usually, yes: swap it in equal amounts for milk in pancakes, muffins and quick breads. If the recipe uses baking powder alone, add a little bicarbonate of soda as well, or the extra acidity may not be balanced.
How do you make a buttermilk substitute if you have no whole buttermilk?
Stir 15 ml of lemon juice or white vinegar into 250 ml of milk and leave it for 5–10 minutes, until it looks slightly curdled. This works well in baking, though it is not a close match for drinking.
Can you cook whole buttermilk in a hot sauce?
It can split if boiled. For a creamy sauce, take the pan off the heat and stir in the buttermilk at the end; avoid bringing it back to a simmer.
How should you store whole buttermilk after opening?
Keep it covered in the fridge and use it by the date on the pack. If it smells unpleasant or has mould, discard it; a slightly tangy smell and thicker texture are normal for cultured buttermilk.
Can you freeze whole buttermilk?
Yes, freeze it in small portions in an airtight container, leaving room for expansion. Thaw it in the fridge and whisk well before using; it may separate, so it is better for baking than drinking.
Is whole buttermilk the same as whole milk?
No. Whole buttermilk is cultured and tangy, while whole milk is not fermented and tastes milder. Whole milk has 3.66 g of fat per 100 g, compared with 3.3 g in whole buttermilk.
Source: USDA FoodData Central 172225 · per 100 g · carbohydrate per EU label, fibre excluded
