Buttermilk

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.