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1/4 cup = 350g. calcium
8 fluid ounces.
13 grams per 1 cup serving>
3 milligrams of calcium per cup. And I mean pure calcium
It depends on how much cream you add.
There is about 300 milligrams of calcium in 1 cup of WHOLE milk.
Buttermilk is lower in fat and calories than regular milk because the fat from buttermilk has already been removed to make butter. It is high in potassium, vitamin B12 and calcium. Buttermilk is more easily digestible than whole milk and it also contains more lactic acid than skim milk. Due to being more easily digestible (a result of the bacteria added to the milk), protein and calcium can be taken up more easily by the body. There are 99 kilocalories and 2.2 grams of fat in one cup of buttermilk (fat content may be different with some buttermilk brands), as opposed to whole milk that has 157 kilocalories and 8.9 grams of fat.
The standard substution for buttermilk is to add one teaspoon lemon juice or vinegar to one cup of regular milk, which will give pretty much the same result as commercial buttermilk.
One cup is 226 mg
Buttermilk contains 5g of fat per 245g serving (approximately 1 glass) This is 8% of your RDA It also contains 3g of saturated fat per 245g serving This is 15% of your RDA
250 ml.
The cake won't come out properly. However, for every cup of buttermilk in your recipe, put 1 tablespoon of vinegar in a measuring cup, and then pour milk in the cup until you have a total of 1 cup of liquid.