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Curd and yoghurt, both are dairy products, so they both are a rich source of protein, calcium, and potassium. Curd can be prepared at home so it is more natural as compared to yoghurt.

But yoghurt contains other essential nutrients as well that are absent in curd-like vitamin B-12 and zinc. Moreover, curd only contains live strains of Lactobacillus bacterium but yoghurt contains live strains of both Lactobacillus Bulgaricus bacteria and streptococcus thermophilus.

This is not it. As curd is commonly prepared in every household, the number of live bacteria differs. Due to lack of standard amount of live bacteria, curd cannot be considered as probiotic.



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