Ghee is primarily composed of healthy fats, including saturated fats, monounsaturated fats, and polyunsaturated fats. It is an excellent source of energy and supports cell growth and overall health.
Ghee is clarified butter from which the milk solids (lactose and casein) have been removed. This makes it suitable for individuals with lactose intolerance or milk allergies.
Ghee has a high smoke point (around 450°F or 232°C), which means it can be used for high-temperature cooking without producing harmful free radicals. It's a great choice for sautéing, frying, or deep frying.
Ghee is a good source of fat-soluble vitamins such as A, D, E, and K. These vitamins are essential for various bodily functions, including immune system support and bone health.
Ghee contains butyric acid, which is known for its anti-inflammatory properties and potential to support digestive health.
Ayurvedic medicine suggests that ghee can improve digestion by promoting the secretion of stomach acids, enhancing nutrient absorption, and maintaining a healthy gut lining.
Ghee may help lubricate joints and reduce inflammation, which can be beneficial for individuals suffering from joint pain or arthritis.
Ghee has a rich, nutty flavor and a pleasant aroma that can enhance the taste of dishes. It is widely used in Indian cuisine to add depth and richness to various foods.