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Hung curd sandwich

Hung curd sandwich has 34.9 calories per serving (1 Medium Piece) — that's 87.5 calories per 100g. It provides 1.6g protein, 5.2g carbs, and 0.9g fat. With a low glycemic index (GI: 43), this recipe is suitable for diabetes management, heart health. It contains anti-inflammatory ingredients like turmeric and ginger. The probiotic content supports gut health.

Track the exact calories and macros of Hung curd sandwich in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Hung curd sandwich
  • Serving Size 1 Medium Piece (40 g)
  • Calories34.9 kcal
  • Carbs5.2 g (20.7 kcal)
  • Protein1.6 g (6.6 kcal)
  • Fats0.8 g (7.6 kcal)

Nutrition Label

Hung curd sandwich

  • Serving Size1 Medium Piece (40 g)
  • Calories34.9 kcal
  • Carbs5.2 g
  • Fiber0.9 g
  • Sugar0.8 g
  • Protein1.6 g
  • Fat0.8 g
  • Saturated fat0.4 g
  • Mono unsaturated fat0.2 g
  • Poly unsaturated fat0.2 g
  • Cholesterol2.0 mg
  • Sodium121.4 mg

Nutrition per 100g

  • Calories87.5 kcal
  • Carbs13.0 g
  • Fiber2.2 g
  • Sugar2.0 g
  • Protein4.1 g
  • Fat2.1 g
  • Cholesterol5.0 mg
  • Sodium304.1 mg

1 serving = 39.9g

Cooking time: 2 minutes

Serves: 13 persons

Ingredients

Wheat bread
100 Grams
Green cabbage
50 Grams
Capsicum green
1 Table Spoon
Cucumber, green, short
50 Grams
Carrot orange
50 Grams
Onion small
50 Grams
Salt
0.5 Tea Spoon
Curd
200 Grams
Black pepper powder
0.5 Tea Spoon

Instructions

1
Prepare the hung curd
Prepare the hung curd by placing a sieve in a large bowl layered with a cloth. pour 2 cups of thick curd and tie tight. refrigerate it for 2 hours or till the curd drops off all water and turns thick. after 2 hours, the curd turns thick and creamy.
2
Chop the vegetables.
Wash and chop the vegetables and keep them aside.
3
Mix the vegetables
Further mix all the chopped veggies with salt and pepper. Combine well and keep aside.
4
Spread it on bread
Now cut the sides of 2 bread slices. Spread 2 tbsp of prepared curd sandwich stuffing. cover with another slice of bread and press gently. finally, cut half and serve.

Glycemic Index

43 Low
Low
Medium
High

Likely to produce a slower, steadier rise in blood glucose for most people.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientHung curd sandwichColeslaw saladKolesla saalatBandhakopi Rayta
Calories34.9 kcal118.7 kcal118.7 kcal45.4 kcal
Carbs5.2 g4.5 g4.5 g4.2 g
Protein1.6 g1.3 g1.3 g2.6 g
Fat0.9 g10.6 g10.6 g2 g
Fiber0.9 g2.3 g2.3 g1.2 g
Sugar0.8 g1.9 g1.9 g0.4 g
Sodium121.4 mg377 mg377 mg189.4 mg
Cholesterol2 mg5.8 mg5.8 mg7.7 mg

Health Goals Suitability

Weight Loss

At 34.9 kcal per serving, this can fit into a weight loss diet with mindful portion control.

Diabetes

With a low glycemic index of 43, this recipe supports stable blood sugar levels.

Muscle Gain

Low protein content (1.6g per serving) — not sufficient alone for muscle building. Combine with high-protein sides like paneer, eggs, chicken, dal, or a protein shake to reach 25-30g protein per meal.

Heart Health

Low cholesterol (2mg) and low saturated fat (0.4g) make this heart-friendly. Anti-inflammatory ingredients benefit overall heart health. Low sodium content is ideal for blood pressure management.

PCOS

Women with PCOS should pair this with fiber-rich vegetables and a protein source to improve the insulin response.

Thyroid

Contains cruciferous vegetables which are goitrogenic when raw. However, cooking significantly reduces goitrogen activity. If you have hypothyroidism, ensure these are well-cooked and maintain a gap of 30-60 minutes from thyroid medication.

Portion Guidance

Weight Loss

1 Medium Piece (~39.9g). A light, kcal-friendly portion. Pair with roti or salad for a complete meal under 300 kcal.

Muscle Gain

1 Medium Piece (~39.9g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Medium Piece (~39.9g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Medium Piece (~39.9g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Boost protein

Add 50g paneer, a boiled egg, or a side of sprouted moong dal. Stirring in 1 tbsp of peanut butter also adds 4g protein.

Meal prep friendly

Hung curd sandwich stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (69.9-104.8 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Overcooking the vegetables

Why it matters: Overcooking destroys heat-sensitive vitamins (C, B-complex) and reduces fiber quality.

Fix: Cook vegetables until just tender. Add delicate vegetables (like spinach or capsicum) in the last 2-3 minutes.

Frequently Asked Questions

Scientific References

  1. Low glycemic index foods help improve blood sugar control in people with diabetes

    Brand-Miller J et al. (2003). Low-glycemic index diets in the management of diabetes. Diabetes Care.

    DOI: 10.2337/diacare.26.8.2261
  2. Curcumin in turmeric has significant anti-inflammatory properties

    Hewlings SJ & Kalman DS (2017). Curcumin: A Review of Its Effects on Human Health. Foods.

    DOI: 10.3390/foods6100092
  3. Probiotic-rich fermented foods support gut microbiome diversity and digestive health

    Hill C et al. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement. Nature Reviews Gastroenterology & Hepatology.

    DOI: 10.1038/nrgastro.2014.66
  4. Cruciferous vegetables may interfere with thyroid function when consumed raw in large amounts, but cooking largely deactivates goitrogens

    Felker P et al. (2016). Concentrations of thiocyanate and goitrin in human plasma after ingestion of cooked cruciferous vegetables. Nutrition Reviews.

    DOI: 10.1093/nutrit/nuw028

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