We Indians have always been obsessed with dahi—be it the curd-rice-eating Ssouth Iindian, the lassi-drinking North Indian or the doi-loving Bengali. The good news is that dahi has pretty much everything going for it.
It is important, though, that the dahi you consume has live cultures of bacteria. We’re not freaking you out! These are good bacteria, also known as probiotics, the latest buzzword in the health food scene. They bolster your immunity, keep up your good cholesterol levels, fight stomach ulcers and some cancers. The live cultures can help fight bad breath too. Dahi is one of the yummiest sources of calcium and it’s also rich in vitamin B2 and B12, iodine, zinc and protein.
| Dahi is better than... | |||||
Protein – 8.13 gm/cup (dahi - 13gm/cup) Cholesterol – 18.3 mg/ cup (dahi – 14.95 mg/cup) |
Calcium – 183 mg/cup (dahi – 447 mg/cup) Protein – 6.8 gm/cup (dahi – 13gm/cup) |
Vitamin – 0 per cent/cup (dahi – 2 per cent/cup) Calcium – 34mg/cup (dahi – 447 mg/cup) | |||
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