Curd (Dahi) vs Cow Milk (full cream)
Both sides computed from the same table, at the serving each is actually eaten in.
Per 100 g, cow milk (full cream) is heavier — 62 kcal against 60 kcal for curd (dahi), about 3% more. Per real serving the picture changes: 1 katori of curd (dahi) is 90 kcal, while 1 glass of cow milk (full cream) is 124 kcal, because the portions are not the same size. On protein, cow milk (full cream) wins with 3.2 g per 100 g.
Side by side
| Curd (Dahi) | Cow Milk (full cream) | |
|---|---|---|
| Serving assumed | 1 katori · 150 g | 1 glass · 200 g |
| Calories per serving | 90 | 124 |
| Calories per 100 g | 60 | 62 |
| Protein per 100 g | 3.1 g | 3.2 g |
| Carbs per 100 g | 3.0 g | 4.5 g |
| Fat per 100 g | 4.0 g | 3.4 g |
| Fibre per 100 g | 0.0 g | 0.0 g |
| Walking to burn one serving | 21 min | 29 min |
How to read this
Per-100 g comparisons flatter whatever is eaten in small portions. Cow Milk (full cream) is denser per gram, but people do not eat by the gram — curd (dahi) arrives as 1 katori and cow milk (full cream) as 1 glass, and that is where the real difference shows up.
Cow Milk (full cream) carries more protein, which matters more than the calorie gap if you are trying to stay full. Both figures assume home cooking with a measured amount of oil; a restaurant plate of either can run 30 to 60% higher.
Nutrient values are averages for the stated preparation, based on the Indian Food Composition Tables 2017 (ICMR–NIN) and standard recipe analysis. Energy is reconciled against the macronutrients with Atwater factors on every build. General information only — not medical or nutrition advice. Home-cooked Indian food varies enormously with oil, ghee and portion size; every value here is an average for a stated serving, with the assumption shown.