Buttermilk vs Egg: Nutrition & Calories Compare


Buttermilk vs Egg
Nutrition Facts
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Buttermilk vs Egg 100g Compare
per 100g | Buttermilk | Egg |
---|---|---|
Calories | 105 | 143 |
Carbohydrates | 49 g | 0.72 g |
Fat | 5.78 g | 9.51 g |
Protein | 34.3 g | 12.56 g |
Water | 2.97 g | 76.15 g |
Calcium | 1184 mg | 56 mg |
Iron | 0.3 mg | 1.75 mg |
Magnessium | 110 mg | 12 mg |
Phosphorus | 0.4 mg | 0.3 mg |
Potassium | 1592 mg | 138 mg |
Sodium | 517 mg | 142 mg |
Zink | 0.4 mg | 0.3 mg |
Vitaminium A | 175 µg | 540 µg |
Vitaminium B1 (Thiamine) | 0.392 mg | 0.04 mg |
Vitaminium B2 (riboflavin) | 1.579 mg | 0.457 mg |
Vitaminium B3 (Niacin) | 0.876 mg | 0.075 mg |
Vitaminium B6 | 0.338 mg | 0.17 mg |
Vitaminium B9 (Folic acid) | 0.047 mg | 0.047 mg |
Vitaminium E | 0.1 mg | 1.05 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
105kcalCalories source
- 51% CARBS.
- 36% PROTEIN
- 14% FAT
Egg 100g
143kcalCalories source
- 2% CARBS
- 36% PROTEIN
- 62% FAT
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Marcin Piotrowicz
calories-info.com creator
Healthy diet and healthy lifestyle promoter
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