People may think about buttermilk full of thick cream but you will be astonished to know that it is not so. It ascribes number of dairy drinks. What is buttermilk? It is liquid left behind after ferment butter out of cream. It is much liked in warm climates like Middle East, Pakistan, India and southern United States where unrefrigerated milk becomes sour if it is not put into refrigerator. Germany, Scandinavia and Netherland are countries where it is popular too. Why it becomes sour? Lactic acid bacteria present in it makes it so. Food industries have started realizing importance of dried milk and buttermilk in the preparation of different items.
Buttermilk is very important in preparing the ice cream. If you add more strains of bacteria in pasteurized milk, it becomes more even. It is low in fat than other milk. Its flavor resembles to yogurt. People of Pakistan and India like to dink it chilled and especially with Pori or paratha in breakfast.
Buttermilk Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 250 ml
Weight 259g
Energy 104kcal
Energy 432kj
Protein 9g
Carbohydrate 12 g
Total Sugar 12g
Total Fat 2g
Saturated Fat 1.4g
Cholesterol 10 mg
Calcium 300 mg
Iron 0.1 mg
Sodium 272 mg
Potassium 391mg
Magnesium 28mg
Phosphorus 230mg
Vitamin A 18 RAE
Vitamin D 0.2 mcg
Folate 13DFE
Vitamin B12 0.57 mcg
Riboflavin 0.40 mg