An essential part of the dry matter of curd is comprised of proteins, but it also contains carbohydrates, fats, and minerals. There is a significant amount of water (78-82%) in curd, bound with proteins. The main ingredient in curd is casein, the reserve protein of milk which gives the product its white main color.
The curd is an excellent source of good bacteria and aids digestion. It is good for your teeth and bones.
Cow Curd increases blood and reproductive fluids in the body.
Cow Curd increases adipose tissue, semen, strength, digestive fire.
Cow Curd has binding quality (grahi) because of which it is used as a supporting medicine in diarrhea and dysentery to create a constipating effect