Buttermilk and curd are extremely healthy dairy products that one must add to their daily diet. Buttermilk is packed with calcium, vitamin C and magnesium. Curd is filled with sodium, protein, calcium and much more. Both these food items are an important part of Indian food cuisine and are believed to even aid in the digestion process. Which one of them is better? Let’s find out. Buttermilk is a fermented dairy drink. Basically, it is the liquid that remains after the butter is churned out. In India, people also add a pinch of salt, pepper, jeera powder and chat masala to it. Curd, on the other hand, is thick and is made by coagulating milk, a process called curdling. The curdling takes place after lemon juice or vinegar is added to hot milk and it separates into whey and curd.
Curd has lactic acid and probiotics, which are good for our gut and keeps it healthy. It also promotes digestion and helps absorb essential nutrients. The high protein content aids in muscle health and overall body movement. The calcium nutrient helps keep the teeth and bones strong as well. There have been a few studies which found that regular consumption of curd may lower your blood pressure. Curd has shown improved lactose digestion as the fermentation process reduces the lactose content in the food and thus makes it easier to digest.
Buttermilk helps in keeping the body hydrated by providing it with essential fluids. The calcium and phosphorus in the whey is essential for the bones. If you consume a low-calorie buttermilk, you may also lose weight. It is also a better option than whole milk which has more fat content. Due to its filling nature, it can decrease your calorie intake. Buttermilk also acts as a cooling agent in the body and offers respite from heat in the summer. The probiotic content in it promotes the growth of good bacteria in the guts thus helping with digestion and boosting immunity as well.
Depending upon the needs of your body, you can consider including both curd and buttermilk in your diet, or just any one of them.
