Curd mint dip
Also known as: CURD MINT DIP
A refreshing Indian dip made from yogurt blended with mint leaves, perfect for enhancing the flavor of snacks and meals.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(15)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Curd mint dip
How many calories are in 1 tablespoon of Curd mint dip?
1 tablespoon (33 g) of Curd mint dip has about 25 kcal, based on 76 kcal per 100 g.
How much protein is in Curd mint dip?
Curd mint dip provides about 4.8 g of protein per 100 g.
How much sugar does Curd mint dip contain?
Curd mint dip has about 7.8 g of total sugars per 100 g.
What is curd mint dip typically served with?
It is commonly served as a condiment with Indian snacks like samosas, pakoras, or as an accompaniment to rice and flatbreads.
Is curd mint dip vegetarian?
Yes, curd mint dip is vegetarian as it is made from dairy curd and herbs without any meat or eggs.
How should curd mint dip be stored?
Curd mint dip should be stored refrigerated and consumed within 1-2 days for best freshness.
About Curd mint dip
Curd Mint Dip is a popular Indian accompaniment that combines the richness of yogurt with the refreshing flavor of mint. Typically served as a side with snacks, it pairs well with various Indian appetizers and can also be enjoyed with roti or rice.
This dip is rich in probiotics, which are great for gut health, and offers a good balance of creamy texture with the cooling sensation of mint. The nutritional highlights make it a great choice for those looking to include healthier options in their meals.
- Ideal for parties, gatherings, or as a pre-meal appetizer.
- Contains moderate levels of calcium and is a good source of vitamins A and C.
It’s perfect for all types of diets, but check the sodium content if you are on a restricted diet.
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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