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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, plain curd is highly nutritious. It is rich in probiotics that support gut health, calcium for strong bones, and B vitamins for energy metabolism. It also aids in digestion and improves nutrient absorption.
Every 100g of plain curd contains approximately 61 calories and 3.5g of protein. It also provides about 4.7g of carbohydrates and 3.3g of fat, making it a balanced dairy option.
Yes, plain curd can be beneficial for weight loss because it is relatively low in calories and high in protein, which promotes satiety. The probiotics also support a healthy metabolism and digestive system.
No, plain curd is not vegan. It is a dairy product made from animal milk (usually cow or buffalo milk) through the process of fermentation.
Plain curd can be included in a keto diet in moderation, as it contains about 4.7g of carbs per 100g. However, users should be careful with portion sizes to stay within their daily carbohydrate limits.
While often used interchangeably, curd is usually made by fermenting milk with an edible acidic substance or previous curd. Yogurt is specifically fermented using standardized bacterial cultures like Lactobacillus bulgaricus.
Yes, curd is versatile in the kitchen. It can be used to marinate meats to tenderize them, added to curries for creaminess, or used in baking as a substitute for eggs or oil to add moisture.
Plain Curd is a versatile ingredient found in cuisines around the world. With 61 calories per 100g and 3.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy product category with complete nutrition information.
View all dairy product →Plain curd should be stored in an airtight container in the refrigerator. It typically stays fresh for 3 to 5 days; after this, it may become increasingly sour but is often still safe for cooking.
Signs of spoilage include a very sharp or rancid smell, visible mold (green, pink, or black spots), or a bubbly, fizzy texture. If the liquid on top becomes excessively yellow or thick, it is best to discard it.
Plain curd is not entirely lactose-free, but it is often easier to digest than fresh milk. The fermentation process breaks down some of the lactose into lactic acid, which may be better tolerated by those with mild lactose sensitivity.