Ghee vs. Butter: Which is better for you?

While both ghee and butter are commonly used in cooking, there are some differences between the two that can impact which one is a better option for your health and diet.

Follow us on Facebook and Instagram @SpotLifeASIA

Ghee, also known as clarified butter, is made by melting butter and removing the milk solids, leaving only pure butterfat behind. This process makes ghee a good option for lactose intolerant or dairy allergy, as most of the lactose and casein proteins are removed. It also has a high smoke point, making it a good choice for high-heat cooking, such as frying or sautéing.

On the other hand, butter contains milk solids and butterfat, making it richer in taste and creamier in texture. It is a good source of vitamin A, which is important for eye health, and also contains essential fatty acids that can help support healthy brain function.

In terms of nutritional value, both ghee and butter contain similar amounts of calories and fat. However, ghee has slightly more saturated fat than butter, which can increase LDL cholesterol levels and increase the risk of heart disease when consumed in excess. Butter, on the other hand, contains more cholesterol than ghee.

You may also like: What makes brown rice healthy?

In terms of taste and texture, the two can be used interchangeably in most recipes. However, ghee has a more intense and nutty flavor, while butter tastes creamy and rich.

Ultimately, choosing ghee and butter will depend on your health needs and dietary preferences. Ghee may be the better option if you are looking for a dairy-free option or need a high-heat oil for cooking. If you are looking for a rich and creamy taste and want the added benefits of vitamin A, butter may be the way to go. Regardless of which one you choose, both ghee and butter should be consumed in moderation as part of a balanced diet.