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Milk, buttermilk, fluid, cultured, reduced fat |
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Milk, buttermilk, fluid, cultured, reduced fat (USDA#42189) |
| Serving Size 1 cup |
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| Water 87g |
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| Calories 56 |
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| Energy 234kj |
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| Protein 4g |
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| Total Fat 2g |
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| Ash 0g |
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| Total Carbohydrates 5g |
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| Dietary Fiber 0g |
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| Sugars 5g |
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| Calcium, Ca 143mg |
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| Iron, Fe 5mg |
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| Magnesium, Mg 13mg |
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| Phosphorus, P 82mg |
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| Potassium 180mg |
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| Sodium 86mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 8mg |
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| Selenium, Se 2mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 5mg |
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| Riboflavin 0mg |
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| Niacin 0mg |
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| Vitamin B-6 2mg |
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| Folate, total 6mcg |
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| Folic acid 0mcg |
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| Folate, food 6mcg |
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| Folate, DFE 6mcg_DFE |
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| Choline, total 16mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 58IU |
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| Vitamin A, RAE 16mcg_RAE |
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| Retinol 16mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 1g |
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| 4:0 6g |
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| 6:0 4g |
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| 8:0 0g |
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| 10:0 5g |
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| 12:0 6g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 4g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 7g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 2g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 8mg |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 3mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Milk, buttermilk, fluid, cultured, reduced fat usda nutrition - Related Content |
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By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
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| Milk containing 2% percent milk fat. Many consider low-fat milks containing 1% or less of milk fat such as 1% low-fat milk or skim milk to be reduced-fat milks however, the actual ... |
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| A type of milk that contains a low amount of lactose or is free of lactose. Typically, milk with reduced lactose has been fortified with lactase, an enzyme used to break down the ... |
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| A term referring to foods in which the sodium content has been reduced. Reduced Sodium foods are important for individuals that have been placed on low sodium diets due to medical ... |
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