Whey, acid, fluid
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0.1 MG | 0% | |
| Thiamin | 0.0 MG | 4% | |
| Riboflavin | 0.1 MG | 11% | |
| Niacin | 0.1 MG | 0% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.0 MG | 2% | |
| Folate, total | 2 UG | 1% | |
| Choline, total | 16 MG | 3% | |
| Vitamin B-12 | 0.2 UG | 8% | |
| Vitamin A, RAE | 2 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0 MG | 0% | |
| Vitamin K (phylloquinone) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 103 MG | 8% | |
| Iron, Fe | 0.1 MG | 0% | |
| Magnesium, Mg | 10 MG | 2% | |
| Phosphorus, P | 78 MG | 6% | |
| Potassium, K | 143 MG | 3% | |
| Sodium, Na | 48 MG | 2% | |
| Zinc, Zn | 0.4 MG | 4% | |
| Copper, Cu | 0.0 MG | 0% | |
| Manganese, Mn | 0.0 MG | 0% | |
| Selenium, Se | 1.8 UG | 3% |
Nutrition Highlights
- Very low in calories (24 kcal per 100g), suitable for weight management.
- Very low in fat (0.1g per 100g).
About Whey, acid, fluid
This liquid byproduct of cheese-making is the watery substance left after milk has been curdled and strained. It's a pale, slightly cloudy liquid with a mild, tangy flavor that comes from the acid used in the curdling process. While it's low in calories and contains minimal fat, it does provide a modest amount of protein and carbohydrates. The protein present is primarily in the form of whey protein, which is highly bioavailable and contains essential amino acids. It's also a source of minerals like calcium, potassium, and phosphorus, making it more nutritious than it might initially appear.
In the kitchen, this versatile liquid can be used in many ways beyond its traditional role in cheese production. It works well as a substitute for water or milk in baking, adding a subtle tang to breads, pancakes, and muffins while helping to activate baking soda for a better rise. Many people use it in smoothies for a protein boost, or as a base for soups and stews to add depth of flavor. It can also be incorporated into homemade salad dressings or marinades, where its acidity helps tenderize proteins while adding a nuanced taste. For those interested in reducing food waste, it's an excellent way to make use of what might otherwise be discarded during cheese-making.
Compare Whey, acid, fluid
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