Buttermilk
Description
Buttermilk, milk fermented by the addition of a lactic-acid-producing bacterial starter culture.
Being much lower in calories, cholesterol, and lipids than whole milk, buttermilk is a good alternative for persons on a Weight Reduction Diet or Low Fat Diet (Non Pritikin).
Caloric Content
| 1 | |
| Calories: | 99 |
| Protein: | 8.11 gm |
| Carbohydrates: | 11.7 gm |
| Fiber: | 0 gm |
| Total fats: | 2.16 gm |
| Saturated fats: | 1.34 gm |
| Unsaturated fats: | .7 gm |
| Cholesterol: | 9 mg |
1. 1 cup, 245 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 81 | 5000 IU |
| Thiamine: | .083 | 1.7 mg |
| Vitamin B-2: | .377 | 1.7 mg |
| Vitamin B-6: | .083 | 2.0 mg |
| Vitamin B-12: | .537 | 6 mcg |
| Biotin: | 5 | 300 mcg |
| Niacin: | .142 | 20 mg |
| Pantothenic Acid: | .674 | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 2.4 | 60 mg |
| Vitamin E: | .118 | 30 IU |
1. 1 cup, 245 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 285 | 1000 mg |
| Copper: | .047 | 2 mg |
| Iron: | .12 | 18 mg |
| Magnesium: | 27 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 219 | 1000 mg |
| Potassium: | 371 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 257 | n/a mg |
| Zinc: | 1.03 | 15 mg |
1. 1 cup, 245 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .088 gm |
| Threonine: | .386 gm |
| Isoleucine: | .5 gm |
| Leucine: | .807 gm |
| Lysine: | .679 gm |
| Methionine: | .198 gm |
| Cysteine: | .076 gm |
| Phenylalanine: | .427 gm |
| Tyrosine: | .339 gm |
| Valine: | .596 gm |
| Arginine: | .309 gm |
| Histidine: | .233 gm |
| Alanine: | .292 gm |
| Aspartic acid: | .647 gm |
| Glutamic acid: | 1.57 gm |
| Glycine: | .178 gm |
| Proline: | .819 gm |
| Serine: | .422 gm |
1. 1 cup, 245 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
Rosenthal, S. Fresh Food. E. P. Dutton: New York. 1978.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.
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