Buttermilk vs Butter: Calories & Nutrition Showdown


Buttermilk vs Butter
Nutrition Facts
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Buttermilk vs Butter 100g Compare
per 100g | Buttermilk | Butter |
---|---|---|
Calories | 105 | 717 |
Carbohydrates | 49 g | 0.06 g |
Fat | 5.78 g | 81.11 g |
Protein | 34.3 g | 0.85 g |
Water | 2.97 g | 16.17 g |
Calcium | 1184 mg | 24 mg |
Iron | 0.3 mg | 0.02 mg |
Magnessium | 110 mg | 2 mg |
Phosphorus | 0.4 mg | 7 mg |
Potassium | 1592 mg | 24 mg |
Sodium | 517 mg | 11 mg |
Zink | 0.4 mg | 7 mg |
Vitaminium A | 175 µg | 2499 µg |
Vitaminium B1 (Thiamine) | 0.392 mg | 0.005 mg |
Vitaminium B2 (riboflavin) | 1.579 mg | 0.034 mg |
Vitaminium B3 (Niacin) | 0.876 mg | 0.042 mg |
Vitaminium B6 | 0.338 mg | 0.003 mg |
Vitaminium B9 (Folic acid) | 0.047 mg | 0.003 mg |
Vitaminium E | 0.1 mg | 2.32 mg |
Discovering the Essence of Buttermilk and Butter: A Culinary Journey
When it comes to the kitchen, few ingredients are as versatile and beloved as buttermilk and butter. These dairy staples have been the backbone of countless recipes, offering not just flavor but a rich history that spans cultures and centuries. Before we dive into their differences and nutritional profiles, let’s appreciate some lesser-known facts that make buttermilk and butter even more interesting.
Buttermilk, contrary to what its name might suggest, is not a blend of butter and milk. Traditionally, it was the liquid left behind after churning butter out of cultured cream. This tangy liquid is now more commonly made by adding cultures to milk, mimicking the slightly sour taste of the original. Historically, buttermilk was a drink popular in warm climates for its refreshing qualities and ability to keep longer than fresh milk.
Butter, on the other hand, is a concentrated dairy product made by churning cream or milk to separate the butterfat from the buttermilk. It has been a culinary gold standard for flavor, richness, and texture in cooking and baking. From the ancient practice of butter churning in India to the sacred use of butter in Tibetan traditions, butter’s cultural significance is as rich as its taste.
A Tale of Two Dairy Delights: Understanding Buttermilk and Butter
While buttermilk and butter share a common dairy origin, their nutritional profiles, uses, and culinary impacts are distinctively different. Here’s a closer look at how these two dairy products compare beyond the surface.
The Nutritional Landscape
At first glance, the nutritional data of buttermilk and butter reveal stark contrasts. Buttermilk boasts a mere 105 calories per serving, while butter, rich in butterfat, contains a hefty 717 calories. This significant calorie difference highlights buttermilk as a lighter option, whereas butter is more indulgent.
Buttermilk is surprisingly rich in nutrients, offering 34.3g of protein and an impressive 1184mg of calcium per serving, making it a powerhouse for those looking to support bone health. It also contains a variety of vitamins such as vitamin A, B vitamins, and vitamin C, enhancing its profile as a nutritious addition to diets.
Butter, with its high fat content, including 81.11g of fat, is devoid of carbs and sugars but is a significant source of vitamin A and vitamin E, offering benefits for vision and skin health. However, its high cholesterol content of 215mg warrants moderation in consumption.
Culinary Uses and Versatility
The culinary applications of buttermilk and butter diverge as much as their nutritional content. Buttermilk is celebrated for its ability to tenderize meats and add a tangy depth to baked goods, dressings, and marinades. Its acidic nature makes it an excellent leavening agent when combined with baking soda, resulting in fluffy pancakes and cakes.
Butter, celebrated for its rich flavor and ability to create flaky pastries, is indispensable in baking, sautéing, and sauce-making. It can be transformed into clarified butter, ghee, or browned butter, each variation offering a unique taste and smoking point suitable for different cooking techniques.
Choosing Between Buttermilk and Butter
Deciding whether buttermilk or butter is better suited for your culinary creation depends on the desired nutritional profile, flavor, and texture. Buttermilk offers a lighter, tangy alternative with surprising nutritional benefits, perfect for enhancing the tenderness and taste of your dishes. Butter, with its unmatched richness and versatility, remains a cornerstone of flavor enhancement in cooking and baking.
Whether you’re reaching for buttermilk to make your pancakes fluffier or using butter to enrich your sauces, both ingredients have their unique place in the culinary world. By understanding their differences and applications, you can elevate your cooking and baking to new heights, all while appreciating the rich history and nutritional aspects these dairy products bring to the table.
Buttermilk 100g
105kcalCalories source
- 51% CARBS.
- 36% PROTEIN
- 14% FAT
Butter 100g
717kcalCalories source
- 0% CARBS
- 0% PROTEIN
- 100% FAT
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Marcin Piotrowicz
calories-info.com creator
Healthy diet and healthy lifestyle promoter
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