Atheya curd
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 65 kcal | 3% |
| Fat | 3.0 g | 4% |
| of which saturates | 1.9 g | 9% |
| Carbohydrate | 4.3 g | 2% |
| Protein | 3.8 g | 8% |
| Salt | 0.13 g | 2% |
Open Food Facts, ODbL, record updated 15 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pasteurised,Homogenised Toned Milk
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
The thin line marks the category median.
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in India, values per 100 g.
Climate impact
Reference value for the category “Yogurts”: 1.89 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.