Ghee is a clarified butter - butter that has been cooked down and the milk fats are separated out. It is most popular in Indian cuisine and it withstands higher temperatures than butter.
Due to the process in which ghee is made, it is not only darker and more flavorful than butter, it is also purely fat. The process also concentrates linoleic acid, a cancer-fighting, heart strengthening agent that prevents clogged arteries by increasing lipids in the blood.
Ghee can also lower LDL (bad) cholesterol while increasing HDL (good) cholesterol.Use ghee for sauteeing, baking and other high heat cooking. With a flash point of 485 F, ghee is a stable fat that does not readily degrade.
Serving size: 1 ounce(s)butter oilView Calorie Breakdown
Omega-6 / Omega-3 ratio: 2 : 1
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