Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream; most modern buttermilk is cultured, however. It is common in warm climates (including the Balkans, South Asia, the Middle East and the Southern United States) where unrefrigerated fresh milk sours quickly.
Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork, which the lactic acid helps to tenderize, retain moisture and allows added flavors to permeate the meat.
Buttermilk Nutrition Facts: Calories, Carbs, and Health Benefits
TweetThe composition of buttermilk is 87.91% water, 4.88% carbohydrates, 3.21% protein, 0% dietary fiber, and 3.31% fat. If you consume one cup of buttermilk it will provide you with 11.956 grams of carbohydrates. That translates to 9.2 percent of the 130 grams of carbohydrates people should include in their daily diet. That same in an amount measuring 100 grams (3.5 Oz), buttermilk provides 260 kilojoules (62 kilocalories) of energy and is a moderate source of Vitamin B12 (cobalamin) (19.17% DV) and Vitamin B2 (riboflavin) (15.64% DV). This means that if you add buttermilk in your diet it will help your body to maintain nerves health, form DNA, form RBCs and will be effective against rising of homocysteine levels in the bodyproliferation of the smooth vascular muscles which can block blood vesselsParkinson's disease. At the same time it contains a good amount of Phosphorus (12.14% DV) and Calcium (11.5% DV).