Dairy
Cow
Cow buttermilk is the default—traditional churn liquid or cultured cow’s milk cartons used in global baking and frying. Milder than goat, familiar tang. Use in any recipe that simply says buttermilk. Prefer whole cultured for richness; low-fat for lighter batters.
Track this ingredient
Explore further
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.61 g
- Saturated Fat 6.12 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.99 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 31.4 mg
- Sodium 75.6 mg
- Salt 0.21 g
- Total Carbohydrate 4.84 g
- Dietary Fibre 0 g
- Total Sugars 4.85 g
- Complex / starch 0 g
- Protein 7.6 g
- Water 68.8 g
- Energy 151 kcal
- Water 68.8 g
- Carbohydrates 4.84 g
- Sugars 4.85 g
- Protein 7.6 g
- Fat 9.61 g
- Saturated Fat 6.12 g
- Monounsaturated Fat 2.99 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 31.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.08 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.6 µg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 335 mg
- Major Minerals 334 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 31.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.08 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 9.2 · vitamin-d: 0.6 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Cow of Buttermilk: composition reflects this culinary part relative to the whole ingredient.
History
Cow cream churning produced the bulk of traditional buttermilk.
Cultured cow buttermilk dominated retail.