Sweet Lassi
Also known as: Lassi, Meethi lassi
Sweet Lassi is a traditional Indian yogurt-based beverage, blended with water, sugar, and mild spices, enjoyed chilled especially in summer.
Nutrition per 100ml
Nutrient Breakdown
Key Nutrients(12)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100ml edible portion.
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Common questions about Sweet Lassi
How many calories are in 1 tall glass of Sweet Lassi?
1 tall glass (442 ml) of Sweet Lassi has about 158 kcal, based on 36 kcal per 100 ml.
How much protein is in Sweet Lassi?
Sweet Lassi provides about 1.3 g of protein per 100 ml.
How much sugar does Sweet Lassi contain?
Sweet Lassi has about 6.5 g of total sugars per 100 ml.
What is Sweet Lassi typically made from?
Sweet Lassi is usually made from blended yogurt, sugar, and water, often flavored with cardamom or rose water.
How is Sweet Lassi traditionally served?
Sweet Lassi is commonly served chilled in a glass, often garnished with a sprinkle of nuts or a hint of saffron.
Is Sweet Lassi suitable for vegans?
Sweet Lassi is not suitable for vegans as it contains dairy yogurt.
About Sweet Lassi
Sweet Lassi is a popular Indian beverage made by blending yogurt, water, and sugar. It is often flavored with mild spices such as cardamom or saffron, and served chilled as a refreshing drink during warm weather.
- It provides hydration and some nutrients from yogurt including protein, calcium, and B vitamins.
- The sugar content gives it a sweet taste and calorie boost.
- As a fermented dairy-based liquid, it contains some vitamin B12 and calcium.
- It is suitable for vegetarian diets but not vegan due to yogurt use.
Sweet Lassi is commonly consumed as a cooling drink with meals or as a snack in many parts of India. Its nutrient profile varies by recipe but typically features moderate calories, sugars, and protein from yogurt.
Values per 100ml 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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