Buttermilk
Dernière mise à jour 3 Nov 2026
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Buttermilk is a milk product, and the figures here describe cultured buttermilk, made by fermenting milk with bacteria. It provides carbohydrate, protein and calcium, with a small amount of fat. Per 100g, it contains 5g of carbohydrate, 3.4g of protein, 120mg of calcium and 0.5g of fat.
Calcium contributes to the maintenance of bones and teeth, while protein is needed for the growth and repair of body tissues. The carbohydrate in these samples is recorded as sugars. Buttermilk is a dairy product and contains milk proteins, which are relevant to people with a milk allergy. Full nutrient figures, including sugars, saturated fat and salt, are given in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 37 kcal |
Energy | 157 kJ |
Graisse | 0.5g |
of which saturates | 0.3g |
Carbohydrate | 5g |
of which sugars | 5g |
3.4g | |
Sel | 0.14g |
Eau | 90g |
Cholestérol | 2mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
8µg | |
Trace | |
0.01mg | |
1mg | |
0.04mg | |
0.18mg | |
0.1mg | |
0.05mg | |
0.1µg | |
9µg | |
120mg | |
0.02mg | |
13mg | |
95mg | |
150mg | |
Sodium | 56mg |
0.4mg | |
Trace | |
1µg |
About these figures
Values are per 100g of the food as described (3 cultured samples (Eden Vale)). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.
These figures come from an older part of the dataset that is no longer updated. Original source: Milk Products and Eggs Supplement, 1989.