Buttermilk is a cultured dairy product that transforms milk sugars into lactic acid. The result is a curdled, thick, sour dairy product that adds flavor and texture to pancakes and biscuits. Buttermilk is also a beverage that provides an alternative to standard milk. The nutrients and cultures in buttermilk provide a variety of benefits.
Cultures and Lactose
The beneficial bacteria cultures in buttermilk provide digestive benefits. They add to the naturally occurring beneficial bacteria level in the intestines. Healthful bacteria support immune system health and nutrient digestion. The cultures in buttermilk also digest lactose, which is good news for the 30 to 50 million Americans who suffer with lactose intolerance, according to 2008 information from KidsHealth.org.
Protein
A 1-cup serving of low-fat buttermilk provides 8.1 g of protein, or 16 percent of the daily value recommended by the FDA. A beverage rarely contains a significant level of protein, which the body needs to complete enzyme and muscle tissue synthesis. Protein also slows the rate of carbohydrate absorption, controlling the body's blood glucose level.
Fat and Calories
A cup of lowfat buttermilk provides 2.2 g fat, or 3 percent of the daily value, and 1.3 g saturated fat, or 7 percent of the daily value. A 1-cup serving of buttermilk also provides 98 calories, or 5 percent of the total daily calories, based on a standard 2,000-calorie diet. The nutrients buttermilk provides justifies its relatively low fat and calorie contribution.
Minerals
A 1-cup serving of buttermilk provides 284 mg calcium, or 28 percent of the daily value; 370 mg potassium, or 11 percent of the daily value; and 257 mg of sodium, or 11 percent of the daily value. Calcium is the principal structural component in bones and teeth. Potassium and sodium regulate the amount of fluid excreted and retained, functions pertinent to healthy blood pressure.
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