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Curd
Curd
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Buttermilk
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Curd vs Buttermilk Facts

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1 Calories
1.1 Calories
All about Semif..
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98.00 Kcal
Rank: 70 (Overall)â–¶
62.00 Kcal
Rank: 81 (Overall)â–¶
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1.2 Calories in 1 cup
All about Butter
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206.00 Kcal
Rank: 6 (Overall)â–¶
Not Available
Rank: N/A (Overall)â–¶
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All about Yak Butter
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1.3 Calories in 1 tbsp
All about Butter
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14.00 Kcal
Rank: 3 (Overall)â–¶
Not Available
Rank: N/A (Overall)â–¶
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All about Whipped cream
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1.4 Calories in 1 oz
All about Butter
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28.00 Kcal
Rank: 3 (Overall)â–¶
Not Available
Rank: N/A (Overall)â–¶
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All about Paneer
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1.5 Calories in 1 slice of
All about Mursik
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Not Applicable
Rank: N/A (Overall)â–¶
Not Available
Rank: N/A (Overall)â–¶
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All about Paneer
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1.6 Serving size
100
100
1.7 Proteins
All about Butter
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11.12 g
Rank: 39 (Overall)â–¶
3.21 g
Rank: 70 (Overall)â–¶
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All about Evaporated Milk
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1.8 Carbs
All about Dadiah
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3.38 g
Rank: 62 (Overall)â–¶
12.00 g
Rank: 31 (Overall)â–¶
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All about Cocoa Butter
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1.8.1 Fiber
All about Almon..
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0.00 g
Rank: 15 (Overall)â–¶
2.50 g
Rank: 6 (Overall)â–¶
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All about Milk
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1.8.2 Sugar
All about Caram..
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2.67 g
Rank: 26 (Overall)â–¶
1.50 g
Rank: 19 (Overall)â–¶
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All about Swiss Cheese
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1.9 Fats
All about Dadiah
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4.30 g
Rank: 29 (Overall)â–¶
3.50 g
Rank: 20 (Overall)â–¶
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All about Yakult
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1.9.1 Fat Content
All about Almon..
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Not Available
Rank: N/A (Overall)â–¶
2 %
Rank: 2 (Overall)â–¶
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All about Paneer
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1.9.2 Saturated Fat
All about Dadiah
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1.72 g
Rank: 12 (Overall)â–¶
1.90 g
Rank: 14 (Overall)â–¶
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All about Amasi
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1.9.3 Trans Fat
All about Port ..
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0.00 g
Rank: N/A (Overall)â–¶
0.00 g
Rank: N/A (Overall)â–¶
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All about Milk
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1.9.4 Polyunsaturated Fat
All about Qurut
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0.12 g
Rank: 62 (Overall)â–¶
0.20 g
Rank: 59 (Overall)â–¶
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All about Paneer
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1.9.5 Monounsaturated Fat
All about Cocoa..
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0.78 g
Rank: 71 (Overall)â–¶
0.83 g
Rank: 69 (Overall)â–¶
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All about Zincica
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2 Nutrition
2.1 Serving Size
100
100
2.2 Cholesterol
All about Dadiah
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17.00 mg
Rank: 46 (Overall)â–¶
2.50 mg
Rank: 58 (Overall)â–¶
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All about Cream Cheese
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2.3 Vitamins
2.3.1 Vitamin A
All about Butter
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140.00 IU
Rank: 59 (Overall)â–¶
165.00 IU
Rank: 54 (Overall)â–¶
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All about Peanut Butter
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2.3.2 Vitamin B1 (Thiamin)
All about Caram..
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0.03 mg
Rank: 30 (Overall)â–¶
0.05 mg
Rank: 18 (Overall)â–¶
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All about Paneer
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2.3.3 Vitamin B2 (Riboflavin)
All about Whey ..
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0.16 mg
Rank: 51 (Overall)â–¶
0.17 mg
Rank: 47 (Overall)â–¶
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All about Cocoa Butter
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2.3.4 Vitamin B3 (Niacin)
All about Peanu..
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0.10 mg
Rank: 41 (Overall)â–¶
0.09 mg
Rank: 44 (Overall)â–¶
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All about Cocoa Butter
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2.3.5 Vitamin B6 (Pyridoxine)
All about Caram..
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0.05 mg
Rank: 39 (Overall)â–¶
0.04 mg
Rank: 47 (Overall)â–¶
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All about Whipped cream
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2.3.6 Vitamin B9 (Folic acid, Folate)
All about Peanu..
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12.00 µg
Rank: 23 (Overall)â–¶
5.00 µg
Rank: 36 (Overall)â–¶
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All about Cocoa Butter
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2.3.7 Vitamin B12 (Cobalamin)
All about Milk ..
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0.43 µg
Rank: 35 (Overall)â–¶
0.46 µg
Rank: 32 (Overall)â–¶
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All about Peanut Butter
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2.3.8 Vitamin C (Ascorbic acid)
All about Straw..
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0.00 mg
Rank: 29 (Overall)â–¶
0.00 mg
Rank: 29 (Overall)â–¶
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All about Milk
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2.3.9 Vitamin D
All about Proce..
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3.00 IU
Rank: 30 (Overall)â–¶
52.00 IU
Rank: 5 (Overall)â–¶
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All about Yogurt
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2.3.10 Vitamin D (D2+D3)
All about Proce..
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0.10 µg
Rank: 17 (Overall)â–¶
1.30 µg
Rank: 4 (Overall)â–¶
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All about Milk
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2.3.11 Vitamin E (Alpha- Tocopherol)
All about Almon..
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0.08 mg
Rank: 36 (Overall)â–¶
0.07 mg
Rank: 37 (Overall)â–¶
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All about Paneer
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2.3.12 Vitamin K (Phylloquinone)
All about Cashe..
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0.00 µg
Rank: 27 (Overall)â–¶
0.30 µg
Rank: 23 (Overall)â–¶
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All about Yogurt
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2.4 Minerals
2.4.1 Calcium
All about Dadiah
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83.00 mg
Rank: 74 (Overall)â–¶
115.00 mg
Rank: 60 (Overall)â–¶
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All about Cocoa Butter
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2.4.2 Iron
All about Gjeto..
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0.07 mg
Rank: 54 (Overall)â–¶
0.03 mg
Rank: 58 (Overall)â–¶
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All about Paneer
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2.4.3 Magnesium
All about Gjeto..
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8.00 mg
Rank: 44 (Overall)â–¶
10.00 mg
Rank: 41 (Overall)â–¶
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All about Gelato
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2.4.4 Phosphorus
All about Gjeto..
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159.00 mg
Rank: 38 (Overall)â–¶
85.00 mg
Rank: 59 (Overall)â–¶
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All about Gelato
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2.4.5 Potassium
All about Milk ..
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104.00 mg
Rank: 59 (Overall)â–¶
135.00 mg
Rank: 49 (Overall)â–¶
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All about Gelato
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2.4.6 Sodium
All about Doogh
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364.00 mg
Rank: 30 (Overall)â–¶
105.00 mg
Rank: 48 (Overall)â–¶
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All about Cocoa Butter
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2.4.7 Zinc
All about Yak M..
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0.40 mg
Rank: 51 (Overall)â–¶
0.38 mg
Rank: 53 (Overall)â–¶
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All about Gelato
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2.5 Other
2.5.1 Water
All about Camel..
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79.79 g
Rank: 26 (Overall)â–¶
87.91 g
Rank: 12 (Overall)â–¶
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All about Cocoa Butter
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2.5.2 Caffeine
All about Milk
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0.00 g
Rank: N/A (Overall)â–¶
0.00 g
Rank: N/A (Overall)â–¶
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All about Milk
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3 Benefits
3.1 Health Benefits
Aids intestinal infections, Reduces blood pressure, Reduces cholesterol, Heals yeast infections, Presence of calcium, Presence of calcium makes teeth strong & healthy, Protects against heart diseases, Prevents Cancer
Cures acidity, Reduces blood pressure, Reduces unwanted fats, Remedy for treating indigestion & bloating, Improves digestion
3.1.1 Other General Benefits
Aids hangover, Remedy for stress & anxiety, Boosts immune system, Improves digestion, Provides energy, Stimulates brain and its functions
Best for weight loss, Boosts immune system, Reduces body heat
3.2 Hair and Beauty Benefits
3.2.1 Skin Care
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
Exfoliates dead skin from body, Gives glowing and flawless skin, Gives a smoother skin, Natural skin softner
3.2.2 Hair Care
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
Best remedy for dry and rough hair, Excellent hair conditioner, Stimulates hair growth
3.3 Nutritional Importance & Uses
3.3.1 Uses
No uses found
It is preferred to dip in meat, poultry and fish before coating for frying and baking, Use it as a base for homemade marinade, Use it as base for smoothies, Used as a base for soup and salad dressing, Used as acidic ingredient in baked goods
3.3.2 Nutritional Importance
Good source of Calcium, Good source of protein, Contains good amount of Vitamins
Contains good amount of Vitamins, Good source of Calcium, Good source of Potassium, Good source of protein, Good source of Vitamin B-12, Low fat, Rich in Phosphorus, Rich in probiotics
3.4 Allergy
3.4.1 Allergy Symptoms
Abdominal cramps, Abdominal pain, Congestion, Constipation, Diarrhea, Difficulty in breathing, Eczema, Gas, Itchy Skin rashes, Labored breathing, Oral swelling, Rashes in the form of hives, Swelling of mouth, tongue or lips, Vomiting, Wheezing
Coughing, Decrease in Blood pressure, Difficulty in breathing, Digestive difficulty, Dizziness, Eczema, Eye irritation, Nasal congestion, Not Available, Sneezing, Swelling of throat
4 What is
4.1 What is
Curd is a soft, white substance formed when milk coagulates, used as the basis for cheese.
Buttermilk is a liquid made by the process of churning butter out of cream.
4.1.1 Color
White
Not Available
4.1.2 Flavor
Sour
Sour
4.1.3 Aroma
Fresh, Sour smell
Sour smell
4.1.4 Vegetarian
✔ ✘
88% Low Calorie Dairy Products Dairy Products have it !
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88% Fermented Dairy products Dairy Products have it !
4.2 Origin
Unknown
India
5 How to make
5.1 Serving Size
100
100
5.2 Ingredients
Milk, Yogurt
A pinch of Salt, Curd, Milk, Yogurt
5.2.1 Fermentation Agent
Lactococcus Bulgaricus, Streptococcus thermophilus
Lactococcus Lactis
5.3 Things you need
Large pot, Stirrer
Stirrer
5.4 Time Duration
5.4.1 Preparation Time
3- 4 hours
15- 20 minutes
5.4.2 Cooking Time
15
20
5.4.3 Aging time
Not Applicable
Not Available
5.5 Storage & Shelf Life
5.5.1 Refrigeration Temperature
All about Froze..
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39.20 °F
Rank: 19 (Overall)â–¶
39.20 °F
Rank: 19 (Overall)â–¶
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All about Frozen Yogurt
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5.5.2 Shelf Life
5- 7 days
7- 10 days

Difference between Curd and Buttermilk

Though Curd and Buttermilk, both are Dairy products, there is some prominent difference between Curd and Buttermilk. These differences are based on the preparation methods, storage conditions, nutritional value and the health benefits of Curd and Buttermilk. These factors will help you decide a healthy Dairy product, for preparation, storage and consumption. Curd vs Buttermilk facts, dictate the Similarities and Differences between Curd and Buttermilk. You will get to know all these differences, in the most systematic format, sorted and arranged in the order of priority of information. This enables a better understanding of all the specifications for these Dairy products.