Ghee is made by melting regular butter. Butter separates into milk solids and liquid fats. Since
the milk particles are eliminated during separation, ghee contains less lactose than butter. Ghee
has historically been used as cooking oil, a food ingredient, and in Ayurvedic treatments.
Although butter and ghee have comparable nutritional profiles, ghee might be a healthier option
for people who have lactose or casein intolerance. Butter has a sweeter taste and may be best
suited for baking while ghee is normally better for high temperature cooking.
Nutritional value of Ghee:
Ghee has a lot of calories. Ghee contains 883 calories in 100 ml.
Ghee is entirely made up of fat and contains very little protein, carbohydrate, sugar, or fibre.
Ghee has around 99.8 g of fat per 100 ml. Saturated fat makes up the majority of the fat in ghee.
Additionally, it has cholesterol.
If the ghee comes from milk from grass-fed cows, it is also high in vitamins A, E, and K. It also
has butyric acid in it.
Ghee has a lot of fat, but it also has a lot of monounsaturated Omega-3 fatty acids. These good
fats help in maintaining a healthy cardiovascular system. According to studies, taking ghee in a
balanced diet can help lower dangerous cholesterol levels.
Making ghee at home with unsalted butter is easy. It lasts up to a year in the refrigerator and 3 to
4 months at ambient temperature.
So, for good health and weight, 3 to 4 tablespoons of ghee are recommended. Ghee should only
be used in moderation as part of a healthy diet because it is so high in fat. When choosing the
best dietary options for you, speak with your doctor.