Whether it’s the Dahi cheeni combination that marks the beginning of something auspicious or simply the role it plays of an all time saathi in times of illness. Curd has been there since forever. But, with times- the pride seems to be taken over by a new kin in the family- yogurt.🌼 Interestingly, the only difference people can make out of the two terms is that one is desi and another one is just another fancy term for Dahi. 💎 But, ideally they both are different. In terms of the nutrient content, both curd and yogurt almost share a similar nutrient profile. As both are equipped with calcium, protein, magnesium, potassium with yogurt having a higher concentration of Vitamin B6 & Vitamin B12. Coming down to the preparation method, curd forms up by a process known as curdling of milk. The entire game is of temperature here. Curd contains Lactobaccilus bacteria which multiples at a certain temperature (the reason why milk is heated and then cooled while making curd).🍶 Whereas, yogurt is made using 2 different strains of bacteria namely Lactobaccilus bulgaricus & streptococcus thermophilus. 🧩 Since, curd is made at home, the quality may differ and ultimately varying the benefits it yields to the gut bacteria. On the other hand, when it comes to Yogurt, the quality is somewhat homogeneous in nature ensuring that the bacteria reaches the intestine alive & yields greater health benefits. 🤸🏻♂️ Now, these good bacterias are responsible for the probiotic properties which keeps the gut healthy & hence, both are good to consume in their respective places. ✅ I hope this was useful. Comment down below what more would you like me to cover in the upcoming days. 🥰 . . . . . #fooddoctor #nutrition #nutritioncoach #healthjourneywithdisha #curdvsyogurt #knowthedifference #eathealthy #balancedmeals #healthiswealth #dietitian #nutritionist #nutrientdense #nutritionistindelhi #dietitiansofinstagram #nutritionistapproved (at Delhi, India) https://www.instagram.com/p/B-i9sxMJFgc/?igshid=1i6erw078cpay