Pic Source: Wikipedia
It is often said ‘Excess of anything in life is poison‘. The same is true for consumption habits.
Desi Ghee has long roots that originated in ancient India. In Ayurvedic tradition, ghee was considered to have a lot of health benefits and often considered to create a strong foundation for health during the old age.
Ghee has been a part of the cuisine of the Indian subcontinent, Middle Eastern cuisine, Southeast Asian cuisine, traditional medicine, and religious rituals. With a lot of benefits, Organic Ghee is believed to enhance the longevity of human beings.
Now we shall answer the following questions
Q1. What is ghee?
Q2. How is it prepared or made?
Q3. The Nutritional Value of Ghee
Q4. Comparison with other alternatives?
What is Ghee?
Ghee is a type of clarified butter. Clarified Butter is milk fat processed from butter by separating the water and milk solids from the fatty portion of the milk.
Therefore, ghee is a type of cooking oil with a high concentration of fat that should be consumed in moderation. It does not require refrigeration and may be kept at room temperature. At cold temperature, ghee is converted into a solid form which can be converted back into a liquid state when heated. The quality of ghee does not degrade at different temperatures.
How is it prepared or made?
Ghee is prepared by heating milk butter separating the water and milk solids from the fat.
There are different methods of preparing the Ghee. In India, it is traditionally prepared using a fermentation process. After heating the milk to its boiling point, it is kept overnight for fermentation. Fermentation is a process by which the activity of microorganisms brings about a desirable change to milk. In this process the resultant product is curd. The curd is then churned using hand driven wooden beaters which separates the milk fat which is often called as Makkhan in Hindi. The Butter or Makkhan is then heated in a metal pan on a high flame. Once you start witnessing the high foaming content on the surface, stop the flame to terminate the heat. Now the contents have to be left undisturbed until the solid particles starts settling down. Once you see the yellow liquid on top start filtering to obtain the liquid in a separate vessel. The filtered liquid is the resultant ghee.
The Nutritional Value of Ghee
Source: USDA Nutrient Database
Nutritional value per 100 g (3.5 oz)
Calories and nutrients
|Total lipid (fat)||99.48||g|
|Carbohydrate, by difference||0||g|
|Fiber, total dietary||0||g|
|Sugars, total including NLEA||0||g|
|Vitamin C, total ascorbic acid||0||mg|
|Vitamin B-12, added||0||µg|
|Vitamin A, RAE||840||µg|
|Lutein + zeaxanthin||0||µg|
|Vitamin E (alpha-tocopherol)||2.8||mg|
|Vitamin E, added||0||mg|
|Vitamin D (D2 + D3)||0||µg|
|Vitamin K (phylloquinone)||8.6||µg|
|Fatty acids, total saturated||61.924||g|
|Fatty acids, total monounsaturated||28.732||g|
|Fatty acids, total polyunsaturated||3.694||g|
|20:5 n-3 (EPA)||0||g|
|22:5 n-3 (DPA)||0||g|
|22:6 n-3 (DHA)||0||g|