1/4 cup = 350g. calcium
8 fluid ounces.
To substitute buttermilk for 1 cup of milk, use 1 cup of buttermilk. If you don't have buttermilk on hand, you can also make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup and filling it with milk to the 1-cup line. Let it sit for about 5-10 minutes before using.
13 grams per 1 cup serving>
3 milligrams of calcium per cup. And I mean pure calcium
To make buttermilk from yogurt, simply mix one cup of yogurt with one cup of water until smooth. This will create a buttermilk substitute that can be used in recipes.
It depends on how much cream you add.
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.