Catalog -> Milk dishes -> Cultured milks
* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.
Curd milk, plain, 3.5% fat refers to milk that has been acidified and thickened by the action of lactic acid-producing bacteria. It typically has a creamy texture and tangy flavor due to the fermentation process. This type of curd milk contains about 3.5% fat.
Curd milk, also known as yogurt, is a good source of probiotics, which can help support digestive health. It also provides essential nutrients like calcium, protein, and B vitamins. The 3.5% fat content can provide a source of healthy fats, but it's important to consume it in moderation as part of a balanced diet.
Curd milk with 3.5% fat can be a part of a healthy diet, but consuming it in large amounts may contribute to high cholesterol levels and increased risk of heart disease. It's essential to moderate your intake of high-fat dairy products and balance them with lower-fat options and other nutritious foods for overall health and well-being.
The recommended serving size of curd milk can vary depending on individual dietary needs and goals. Generally, consuming a moderate amount, such as 1-2 servings per day, can be a part of a balanced diet. However, it's important to consider overall calorie and fat intake when incorporating curd milk with 3.5% fat into your daily consumption.
Curd milk, also known as yogurt, is commonly well-tolerated by individuals with milk allergies due to the fermentation process which reduces the lactose content. However, it's important for individuals with milk allergies to be cautious and consult with a healthcare professional to determine if curd milk is safe for their specific needs.
The ratio of macro elements (protein, fat, carbs) in Curd milk, plain, 3.5% fat
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