Ghee is made by heating butter until the water evaporates and the milk solids separate.
While ghee and butter share similar nutrients, ghee is a better choice for those withlactose intolerance.
It can last for months at room temperature without spoiling.
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Butter is made by churning cream until the fat separates from the liquid, creating a semi-solid spread.
Evidence suggests that ghee produces lessacrylamidethanvegetable oilswhen heated.
Acrylamide is a toxic compound that forms in foods during high-heat cooking.
While more research is needed, animal studies suggest high doses may increase cancer risk.
Ghee, however, is typically well tolerated by those with lactose intolerance or milk sensitivities.
Nutrition Profile
Ghee and butter have similar nutrient compositions, but the two have some differences.
Per tablespoon, ghee is higher in calories and fat than butter.
Does Ghee Burn Fat?
There is no solid evidence to suggest that ghee burns fat.
What Is Ghee?
Ghee has no lactose or casein, which makes it easier to digest than butter.
Its potential health benefits are still being studied, but modern science recognizes it as a valuable food.
Which Is Healthier?
Possible health benefits of ghee include:
During high heat production, the cholesterol in ghee may become oxidized.
Both ghee and butter containconjugated linoleic acid(CLA) and butyrate.
CLA is apolyunsaturated fatthat may help protect againstheart diseaseand certain types of cancer, and support weight loss.
Side Effects of Ghee vs.
Butter
Both ghee and butter are high insaturated fat.
However, it’s always best to follow the storage instructions on the product label.
Due to its sweet, creamy taste, butter is typically preferred in recipes with mild flavors.
Ghee is versatile and can replace butter at a one-to-one ratio in cooking and baking.
For example, if a recipe calls for 2 tablespoons of butter, use 2 tablespoons of ghee instead.
Ghee can also be used on steamed vegetables or as a spread on toast.
Unlike butter, ghee doesn’t feel creamy in the mouth.
It has a strong, slightly nutty flavor, which may alter the taste of your meal.
Ghee has an advantage for high-heat cooking due to its higher smoke point.
USDA Food Data Central.Ghee, clarified butter.
National Institutes of Health.Vitamin A and carotenoids.
2021;49:102220. doi:10.1016/j.redox.2021.102220
Science Direct.Ghee.
