Summers are arriving, and we will all be looking for cold and refreshing foods. Consuming soothing and rather cold food items in the summer is important to prevent your body from heat. Yoghurt and homemade curd are two food items which are majorly consumed during summer and offer exceptional benefits for digestion and weight loss.
Yoghurt and curd are dairy products made by fermenting milk with bacterial cultures. However, their taste, texture, and the cultures used in their preparation differ.
Yoghurt is a creamy, tangy, and thick dairy product made by fermenting milk with specific bacterial strains such as Lactobacillus bulgaricus and Streptococcus thermophilous. It has a smooth texture and is commonly eaten as a dessert or snack or used as an ingredient in cooking.
Curd is a traditional dairy product popular in South Asia and the Middle East. It is made by fermenting milk with lactic acid bacteria. Curd has a thicker consistency than yoghurt and has a sour taste. Therefore, it is often used in savoury dishes such as curries.
While yoghurt and curd are dairy products made by fermenting milk with bacterial cultures, they differ in taste, texture, and the bacterial strains used in their preparation. From weight loss to many other medical care properties, curd and yoghurt have benefits. Let us learn from this blog how beneficial it is to incorporate them into the diet.
1. Yoghurt Vs Curd: Nutrition
2. Yoghurt Vs Curd: Difference
3. Yoghurt Vs Curd: Benefits
4. Yoghurt Vs Curd: Better Choice For Weight Loss
5. Dietitian’s Recommendation
6. The Final Say
Curd and yoghurt have similar nutritional profiles. They are made from milk and are good protein, calcium, and other essential nutrient sources. However, some differences in their nutritional content are worth noting.
Both curd and yoghurt are rich in protein, essential for developing and repairing tissues in our body. A 100-gram serving of curd provides around 3.5 grams of protein, while yoghurt in the same amount provides around 3.3 grams.
Curd is generally high in fat than yoghurt as it is made from full-fat milk. A 100-gram serving of curd typically contains around 4 grams of fat, while the same amount of yoghurt provides around 1 gram.
Both curd and yoghurt contain carbohydrates, mainly in the form of lactose, which is a naturally occurring sugar found in milk. A 100-gram serving of curd provides around 4 grams of carbohydrates, while the same amount of yoghurt provides around 4.7 grams.
Both curd and yoghurt are good sources of calcium, which is essential for building and maintaining strong bones and teeth. A 100-gram serving of curd provides around 100-110 milligrams of calcium, while the same amount of yoghurt provides around 120-130 milligrams of calcium.
Curd and yoghurt also contain other essential nutrients, such as vitamins B2, B12, and D, as well as potassium, magnesium, and phosphorus.
In summary, while there are some differences in their nutritional content, curd and yoghurt are both nutritious dairy products that can be a part of a healthy diet. The nutritional content of each will depend on the specific brand and type of curd or yoghurt you choose.
Yoghurt and curd are both fermented dairy products that are made from milk. They are similar in many ways, but they have some key differences.
The main difference between yoghurt and curd is the type of culture used to make them. Yoghurt is made by adding specific strains of bacteria (Streptococcus Thermophilus and Lactobacillus Bulgaricus) to warm milk and allowing it to ferment. In contrast, the curd is made by adding a small amount of prepared curd to warm milk and allowing it to ferment.
Yoghurt and curd also differ in their consistency and texture. Yogurt has a thick, creamy texture that is smooth and uniform. In contrast, curd has a slightly grainy texture and is often runnier than yoghurt.
Another difference between yoghurt and curd is their flavour. Yoghurt has a tangy, slightly sour taste balanced by its creamy sweetness. Curd, on the other hand, has a sour and slightly tangy taste that is more pronounced than yoghurt.
Yoghurt and curd are high in protein, calcium, and other nutrients. However, yoghurt is generally lower in fat and calories than curd, as curd is typically made with full-fat milk.
The terms "yoghurt" and "curd" can vary in meaning depending on the region. In several parts of the world, including Europe and North America, "yoghurt" is the more commonly used term. In India and other South Asia, "curd" is the more widely used term.
Some evidence suggests that yoghurt and curd can be added to a weight-loss diet. Here are some details about each:
Yoghurt is a popular food among those trying to lose weight because it is low in calories and protein and can help promote feelings of fullness. Some studies have also suggested that the probiotics in yoghurt play a role in weight loss by improving gut health and reducing inflammation.
One study published in the International Journal of Obesity (2016) found that consuming low-fat yoghurt as part of a reduced-calorie diet was associated with greater weight loss and reduced body fat compared to a reduced-calorie diet without yoghurt. Another study published in the European Journal of Clinical Nutrition found that overweight women who consumed yoghurt as a snack twice a day for 12 weeks had greater waist circumference and body fat reductions than those who consumed a calorie-matched snack that did not contain yoghurt.
Curd is also a low-calorie, high-protein food that may be helpful for weight loss. It is also rich in calcium, which has been shown to play a role in weight management. Some studies have also suggested that the probiotics in curd help improve gut health and reduce inflammation, which may benefit weight loss.
One study published in the Journal of Nutrition found that overweight individuals who consumed curd as part of a calorie-restricted diet had greater reductions in body weight, body fat, and waist circumference compared to those who did not consume curd. Another study published in the International Journal of Food Sciences and Nutrition found that consuming curd as a snack between meals was associated with reduced hunger and greater feelings of fullness.
Overall, yoghurt and curd can benefit weight loss when consumed as part of a balanced, calorie-controlled diet. However, choosing low-fat or fat-free versions of these foods is important and avoiding varieties high in added sugars, or artificial ingredients is important. Additionally, consuming these foods in moderation is important as part of a varied diet that includes a wide range of nutrient-dense foods.
It is generally recommended that yoghurt and curd be part of a healthy diet. Both yoghurt and curd are low-calorie, high-protein foods that can help promote feelings of fullness and weight loss. In addition, yoghurt is typically lower in fat and calories than curd, making it a good choice for a balanced diet.
-Dietitian Aditi Upadhyay
In conclusion, yoghurt and curd are dairy products with similar nutritional profiles and health benefits. While yoghurt is widely consumed in the Western world, curd is more commonly consumed in South Asian countries. Ultimately, the choice between yoghurt and curd comes from personal preference and cultural background. Both products can be a healthy addition to one's diet, providing a rich source of protein, calcium, and beneficial bacteria for digestive health.
1. What is the difference between yoghurt and curd?
The primary difference between yoghurt and curd lies in their preparation and texture. Yoghurt is smoother, creamier and lower in fat, while curd is thicker and more acidic. Additionally, yoghurt is more commonly consumed in the Western world, while curd is more popular in South Asian countries.
2. Which is healthier, yoghurt or curd?
Both yoghurt and curd are healthy dairy products that provide a rich source of protein, calcium, and beneficial bacteria for digestive health. The choice between the two ultimately comes from personal preference and cultural background.
3. Can yoghurt and curd be used interchangeably in recipes?
Though slight differences in taste and texture may exist, yoghurt and curd can often be used interchangeably in recipes. Yoghurt is generally smoother and creamier, while curd is thicker and more acidic. It is best to experiment with both and determine which works best for a particular recipe.
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