Buttermilk vs Salt
Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods
Buttermilk, low fat is higher in more vitamins & minerals
Calories (kcal)
Buttermilk —
Salt —
Protein (g)
Buttermilk 3.46
Salt —
Carbs (g)
Buttermilk 4.81
Salt —
Fat (g)
Buttermilk 1.08
Salt —
Fiber (g)
Buttermilk —
Salt —
Quick answers
Which is more nutrient-dense?
Buttermilk, low fat scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Buttermilk | Salt | Diff |
|---|---|---|---|
| Macronutrients | |||
| Water | 89.8 g | 0.420 g | +21279% |
| Protein | 3.46 g | — | |
| Total lipid (fat) | 1.08 g | — | |
| Carbohydrate, by difference | 4.81 g | — | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.553 g | — | |
| Fatty acids, total monounsaturated | 0.199 g | — | |
| Cholesterol | 4.79 mg | — | |
| Vitamins | |||
| Thiamin (Vitamin B1) | 0.049 mg | — | |
| Riboflavin (Vitamin B2) | 0.196 mg | — | |
| Niacin (Vitamin B3) | 0.127 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.039 mg | — | |
| Vitamin D (D2 + D3) | 0.543 ug | — | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 0.300 ug | — | |
| Minerals | |||
| Calcium, Ca | 120 mg | 50.0 mg | +140% |
| Iron, Fe | 0.013 mg | 0 mg | |
| Magnesium, Mg | 11.0 mg | 0 mg | |
| Phosphorus, P | 92.2 mg | 0 mg | |
| Potassium, K | 158 mg | 2.00 mg | +7800% |
| Sodium, Na | 92.5 mg | 38700 mg | -100% |
| Zinc, Zn | 0.426 mg | 0 mg | |
| Copper, Cu | 0.001 mg | 0 mg | |
| Manganese, Mn | 0 mg | 0.032 mg | -100% |
| Other Nutrients | |||
| Energy (Atwater General Factors) | 43 kcal | — | |
| Energy (Atwater Specific Factors) | 43 kcal | — | |
| Nitrogen | 0.543 g | — | |
| Ash | 0.853 g | 99.0 g | -99% |
| Sucrose | 0 g | — | |
| Glucose | 0 g | — | |
| Fructose | 0 g | — | |
| Lactose | 3.66 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Iodine, I | 34.2 ug | 5080 ug | -99% |
| Biotin | 0 ug | — | |
| Retinol | 36.0 ug | — | |
| Vitamin D (D2 + D3 — total) | 21.7 IU | — | |
| Vitamin D2 — Ergocalciferol (plant source) | 0 ug | — | |
| Vitamin D3 — Cholecalciferol (animal / sunlight source) | 0.543 ug | — | |
| Vitamin K1 — Phylloquinone | 0 ug | — | |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 12:0 (Lauric acid) | 0.028 g | — | |
| SFA 14:0 (Myristic acid) | 0.089 g | — | |
| SFA 16:0 (Palmitic acid) | 0.258 g | — | |
| SFA 18:0 (Stearic acid) | 0.085 g | — | |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 0.022 g | — | |
| Iodine | |||
| Iodine mcg/100gB | 34.2 mcg | — | |
| Fluoride | |||
| Mean mcg/100g ** | 4.00 mg | — | |
* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.
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