Can you eat UP’s famous dahi-jalebi combo daily for breakfast? Nutritionist answers
Many shops start settling in even before sunrise, frying sugary jalebis, ready to be dunked in curd. The two delicacies are completely opposite in almost every aspect – temperature, taste, and texture. While the breakfast is a “must-try” indulgence, does it qualify a nutritionist’s test for a breakfast staple? Dahi jalebi may look like a simple, comforting breakfast on Uttar Pradesh streets, but nutritionally it is a mix of a high-sugar, deep-fried sweet and a protein-calcium-rich dairy food. A typical plate pairs 1-2 jalebis with a katori of full-fat dahi, delivering a quick energy rush, moderate protein, and a fair amount of fat.Nutritional breakdown Nutritionist Rhea Sharma estimates that 100 g of jalebi provides around 270-300 kcal, 60-70 g of carbohydrates (mostly sugar), 4-5 g of fat, and minimal protein. In contrast, 100 g of plain dahi offers about 60-100 kcal, 3-4 g of protein, 3-4 g of fat, and 4-5 g of carbohydrates, along with calcium in the range of 80-130 mg. Put together, a modest breakfast of 75-100 g jalebi plus 100 g dahi can easily cross 350-400 kcal, with sugar making up the bulk of the energy.
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