Buttermilk vs Egg: Nutrition & Calories Compare



Buttermilk - calories, kcal, weight, nutrition
Buttermilk - calories, kcal, weight, nutrition

Buttermilk vs Egg
Nutrition Facts

Buttermilk
Serving size:
  change
glass (220g)small glass (40g)cup (245g)half cup (122.5g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Cholesterol mg
0%

Sodium mg
0%

Total Carbohydrates g
0%

Dietary Fiber g
0%

Sugars g

Protein g
0%

Vitaminium C mg
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.
Egg
Serving size:
  change
one egg (60g)
5g10g15g20g30g40g50g60g80g100g120g140g160g180g200g220g250g300g350g400g450g500g600g700g800g900g1000g
1oz2oz3oz4oz5oz6oz7oz8oz10oz12oz15oz20oz25oz30oz35oz40oz50oz

Amount Per Serving:
Calories

% Daily Value

Total Fat g
0%

Cholesterol mg
0%

Sodium mg
0%

Total Carbohydrates g
0%

Dietary Fiber g
0%

Sugars g

Protein g
0%

Vitaminium C mg
0%

Calcium mg
0%

Iron mg
0%

Potassium mg
0%

* The % Daily Value (DV) shows how much a nutrient in one serving of food contributes to your total daily diet. A 2000-calorie daily intake is used as a general guideline for nutrition advice.

Buttermilk vs Egg 100g Compare


per 100gButtermilkEgg
Calories105 143
Carbohydrates49 g0.72 g
Fat5.78 g9.51 g
Protein34.3 g12.56 g
Water2.97 g76.15 g
Calcium1184 mg56 mg
Iron0.3 mg1.75 mg
Magnessium110 mg12 mg
Phosphorus0.4 mg0.3 mg
Potassium1592 mg138 mg
Sodium517 mg142 mg
Zink0.4 mg0.3 mg
Vitaminium A175 µg540 µg
Vitaminium B1 (Thiamine)0.392 mg0.04 mg
Vitaminium B2 (riboflavin)1.579 mg0.457 mg
Vitaminium B3 (Niacin)0.876 mg0.075 mg
Vitaminium B60.338 mg0.17 mg
Vitaminium B9 (Folic acid)0.047 mg0.047 mg
Vitaminium E0.1 mg1.05 mg

A Tale of Two Staples: Buttermilk and Egg

When it comes to kitchen staples, buttermilk and eggs hold their ground as versatile ingredients, each with a rich history and a plethora of uses in both traditional and modern recipes. Buttermilk, with its tangy flavor, has roots that stretch back to a time when it was a byproduct of churning butter. Today, it's celebrated for adding a moist texture and a rich, tangy taste to baked goods. On the other hand, eggs have been a fundamental food source worldwide, symbolizing fertility and rebirth in various cultures, and are prized for their nutritional value and binding properties in cooking.

More Than Just Ingredients

Both buttermilk and eggs are nutritional powerhouses, each bringing its unique set of benefits to the table. Buttermilk is surprisingly low in fat and calories, considering its creamy texture, and is packed with vitamins and minerals such as calcium and vitamin B12. It's also a probiotic, promoting a healthy gut. Eggs, meanwhile, are a rich source of high-quality protein and contain a wide range of vitamins and minerals, including vitamin D, B vitamins, and essential fatty acids.

Despite their nutritional benefits, it's essential to consider their differences. Buttermilk contains significant amounts of carbs and sugars, while eggs are low in carbs but high in cholesterol and fat. This makes eggs a great source of sustained energy and an essential component of muscle building and repair, whereas buttermilk can be a lighter, calcium-rich addition to your diet.

From Baking to Cooking: A Culinary Adventure

In the culinary world, buttermilk and eggs serve distinct roles that sometimes overlap. Buttermilk is the secret ingredient behind fluffy pancakes and tender baked goods, thanks to its acidity, which reacts with baking soda to create carbon dioxide bubbles. It's also used in marinades to tenderize meats, adding a subtle tang to the final dish.

Eggs, however, are the ultimate multitaskers in the kitchen. They can be boiled, scrambled, poached, or used as a key ingredient in baking, acting as a binder or leavening agent. Their versatility extends to creating emulsions for sauces like mayonnaise or hollandaise, showcasing their indispensable role in both sweet and savory dishes.

Choosing Between Buttermilk and Egg

When deciding between buttermilk and eggs, consider your dietary needs and the culinary task at hand. For those looking to reduce cholesterol intake, buttermilk offers a lower-cholesterol alternative for baking and cooking. However, if you're seeking a protein boost or need a binder for your recipes, eggs are your go-to.

Ultimately, both buttermilk and eggs have their unique flavors and functions in cooking and baking. Whether you're whipping up a batch of pancakes, marinating chicken, or baking a cake, these ingredients can elevate your dishes in different ways. By understanding their nutritional profiles and culinary uses, you can make informed choices that cater to your health needs and taste preferences, making every meal a delightful experience.

In the end, the choice between buttermilk and egg depends on the specific requirements of your recipe and your nutritional goals. Both offer a range of health benefits and culinary possibilities, making them indispensable in the kitchen. Whether used individually or together, buttermilk and eggs can help create dishes that are not only delicious but also nutritious.

Buttermilk 100g

105kcal

Calories source

  • 51% CARBS.
  • 36% PROTEIN
  • 14% FAT

Egg 100g

143kcal

Calories source

  • 2% CARBS
  • 36% PROTEIN
  • 62% FAT
Marcin Piotrowicz
Author of this page
Marcin Piotrowicz

calories-info.com creator
Healthy diet and healthy lifestyle promoter

All information about nutrition on this website was created with help of information from the official United States Department of Agriculture database.

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