Nutritional properties of GheeEnergy : 900.00 Kcal / 100g
Category : Dairy Products
Group : Butter
Composition And Nutritional Value : Ghee is a clarified butter made by simmering butter to remove water content and milk solids, leaving behind pure butterfat. It contains approximately 99% fat, which is mostly composed of saturated fats, but it also includes small amounts of monounsaturated and polyunsaturated fats. Ghee is rich in fat-soluble vitamins A, D, E, and K, which support immune health, vision, skin health, and bone strength. Unlike regular butter, ghee is free from lactose and casein, making it suitable for those with lactose intolerance or dairy allergies. Ghee also contains butyrate, a short-chain fatty acid that may support gut health and reduce inflammation.
Health Benefits : Ghee offers several health benefits, thanks to its nutrient-rich composition. The vitamins A, D, and E found in ghee contribute to healthy vision, immune function, and skin health, while vitamin K plays a role in bone health and blood clotting. Ghee’s high concentration of butyrate, a short-chain fatty acid, has been linked to improved gut health and reduced inflammation. Additionally, ghee is often considered heart-healthy due to its high content of monounsaturated fats when made from high-quality sources like grass-fed butter. While ghee is calorie-dense, its combination of healthy fats and nutrients can support energy levels and promote overall health when consumed in moderation.
Culinary Uses : Ghee is highly valued in culinary traditions, particularly in Indian, Middle Eastern, and South Asian cuisines. It is used as a cooking fat for frying, sautéing, and roasting due to its high smoke point (around 450°F/232°C), which makes it ideal for high-temperature cooking. Ghee adds a rich, nutty flavor to dishes and is commonly used in curries, dals, rice dishes, and lentil soups. It can also be used in baking, as a substitute for butter or oil. Ghee is popular as a spread on bread, as a topping for vegetables, or drizzled over dishes like chapati or paratha. In addition to its savory uses, ghee is sometimes added to desserts, offering a distinctive taste.
Types : Ghee comes in different varieties based on the source of the milk and the preparation process. The most common types are made from cow’s milk, although ghee can also be made from buffalo, goat, or sheep milk. Grass-fed ghee, made from the milk of cows that graze on fresh grass, is considered a premium variety due to its higher nutritional content, particularly in omega-3 fatty acids and vitamin K2. Other varieties of ghee include organic ghee, which is made from milk produced without synthetic hormones or pesticides, and flavored ghee, which may be infused with herbs, spices, or other ingredients like garlic or turmeric for added flavor and medicinal benefits.
Shopping And Storage Tips : When shopping for ghee, look for high-quality products that are made from grass-fed or organic butter for the best nutritional profile. Ghee is often sold in jars or tins and may be labeled as pure, clarified butter or traditional ghee. It is important to check the ingredient list to ensure the product is free from artificial additives or preservatives. Ghee has a long shelf life and can be stored at room temperature for several weeks or in the refrigerator for even longer, although refrigeration is not necessary. Keep it in an airtight container to prevent contamination. Ghee should be kept in a cool, dry place, away from direct sunlight, and used within its expiration date to ensure optimal freshness and flavor.
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What can you make with Ghee?
Minced Meat Kebab
Sweet Crunch Bars
Grilled Sturgeon
Kıymalı Pide (Turkish Flatbread with Ground Meat)
Seafood Chowder
Easy Veggie Frittata
Chicken & Walnuts Stew (Fesenjan)
Find the perfect meal tailored to your dietary needs and preferences.
