Ghee benefits. Also contains macronutrients

Ghee is a product of processing butter by removing water, protein components and lactose from the original raw material. Actually melted butter– concentrated butter fat, with a minimum amount of other components.

Process homemade ghee is technologically different from the methods adopted in Food Industry. When preparing ghee at home, the butter is heated in a deep bowl and left for half an hour in a liquid state over low heat or a water bath. The protein components of butter form a characteristic foam, which is removed with a slotted spoon or spoon, and excess water evaporates. Scrupulous housewives also strain finished product through a fine sieve or a thick layer of gauze, in order to remove any remaining foam that inevitably remains when working with a spoon and slotted spoon.

Ghee is prepared industrially using centrifugation. The butter is gradually melted and divided into fractions, after which the butter fat is heated for some time in an airless environment to remove residual water.

In Kyrgyzstan, a specific method of preparing ghee from sour cream is used.

Benefits of ghee

Ghee is 99.8% fat. At the same time, the product retains its richness of vitamin composition. Vitamins A, E and D are preserved almost completely during the preparation of ghee. By reducing the amount of water and protein components, their relative amount in the finished ghee increases.

The benefits of ghee can be divided into household and biological. From a household point of view, the benefits of ghee are indicated by its long shelf life. Unlike butter, ghee does not spoil for a long time. Its shelf life can be up to 15 months in a refrigerator or cellar. At room temperature, ghee can be stored for up to 9 months. This property was widely used by the people of South Asia, who, in fact, preserved all the main benefits of cow's milk in ghee.

The benefits of ghee for the body come down to its high energy value and rich vitamin composition. Not a large number of ghee helps prevent osteoporosis and rickets, has beneficial influence on metabolic processes and helps maintain visual acuity at any age.

Harm of ghee

Don't forget about possible harm ghee. It is a very fatty product, and therefore may cause digestive problems in people suffering from diseases of the digestive tract. Ghee puts additional stress on the pancreas and liver and can provoke an exacerbation chronic diseases these organs.

People who are overweight should also not forget about the dangers of ghee. 100 grams of ghee contains 892 kcal, which is a very large value. Ghee is not recommended for consumption as an independent food product. It is best suited for frying, but even there it should be used only in small quantities.

The harm of ghee is also due to high content cholesterol, which can negatively affect the health of people with metabolic disorders, as well as accelerate the development of atherosclerosis.

Ghee is extremely valuable food product, which has proven its right to exist with its centuries-old history. Its reasonable and careful use will expand any gastronomic horizons and improve the health of both adults and children.

Found an error in the text? Select it and press Ctrl + Enter.

Comments on the material (6):

I quote Anna:

Hello,

In general, tell me whether it can be eaten with this color.

Hello Anna.
You can, but you don’t need to use the residue on the bottom of the pan, and it’s still advisable not to let the oil turn dark.

I quote Anna:

Hello,
Prepared ghee exactly according to the recipe: 30 minutes. boiled, stirring and skimming off the foam. After 20 minutes of boiling, the oil turned a beautiful yellow color.
(exactly according to the recipe description), but in the next 5 minutes of boiling it turned the color of dark honey. Because this is my first time doing this, I would like to get advice from someone experienced in this, especially about this dark color.
One more detail, I boiled the oil in a copper saucepan, maybe this affected the color of the oil, because there was a small brown residue left on the bottom of the pan from the burnt oil? In any case, the smell is very pleasant, similar to caramel with apples.
In general, tell me or can it be eaten with this color.
Thank you in advance for your answer.

You overcooked it, or, as my grandmother used to say, the oil “burnt.” It should be removed when it has become golden in color and is clean, transparent, without cloudiness. I wouldn’t use “burnt” oil for food, but I remember we still fried with it. And yet, you need to immediately drain the oil and not keep it in the container in which you melted it. Through gauze directly into a jar. All the bugs will remain on the gauze. There must be some sediment left. This is how you can tell whether the oil has burned or not. It should be dark yellow. If it's brown and darker, it's burned. As children, we even ate it in secret. It was very tasty.

Do you know that:

The highest body temperature was recorded in Willie Jones (USA), who was admitted to the hospital with a temperature of 46.5°C.

According to many scientists, vitamin complexes are practically useless for humans.

The human stomach copes well with foreign objects without medical intervention. It is known that gastric juice can even dissolve coins.

More than $500 million a year is spent on allergy medications in the United States alone. Do you still believe that a way to finally defeat allergies will be found?

Millions of bacteria are born, live and die in our intestines. They can only be seen under high magnification, but if they were put together, they would fit in a regular coffee cup.

Each person has not only unique fingerprints, but also tongue prints.

According to research, women who drink several glasses of beer or wine per week have increased risk get breast cancer.

In the UK there is a law according to which a surgeon can refuse to perform an operation on a patient if he smokes or is overweight. A person must give up bad habits, and then, perhaps, he will not need surgical intervention.

You are more likely to break your neck if you fall off a donkey than if you fall off a horse. Just don't try to refute this statement.

When lovers kiss, each of them loses 6.4 calories per minute, but at the same time they exchange almost 300 types of different bacteria.

When we sneeze, our body stops working completely. Even the heart stops.

Four pieces of dark chocolate contain about two hundred calories. So if you don’t want to gain weight, it’s better not to eat more than two slices a day.

In an effort to get the patient out, doctors often go too far. For example, a certain Charles Jensen in the period from 1954 to 1994. survived more than 900 operations to remove tumors.

Even if a person's heart does not beat, he can still live for a long period of time, as the Norwegian fisherman Jan Revsdal demonstrated to us. His “engine” stopped for 4 hours after a fisherman got lost and fell asleep in the snow.

Human bones are four times stronger than concrete.

The term “occupational diseases” combines ailments that a person is likely to get at work. And if with harmful industries and services...

After this article, ghee will be a good discovery for many. This product was widely used in ancient Indian culture. In many areas it is very useful and even irreplaceable. It is also called Ghee butter. This miracle was prepared by ancient Tibetan monks in the Chomolungma mountains at a high altitude.

Under certain conditions, both climatic and physical, an oil with unique properties was obtained. The rumor about the healing properties of melted butter product spread all over the world. Is it possible to prepare it at home? What's the use of it? What is the calorie content of ghee? Is it harmful? All this is outlined below.

What is ghee

Ghee is the result of processing real butter (without vegetable additives). During which water, lactose and protein components are displaced.

In the end it turns out concentrated animal fat, containing a minimum of unfavorable fractions.

Looks like ghee cloudy or transparent with a golden yellow tint. In other words, it is melted butter fat. It is also called “Liquid Sun”, which is used both in cooking and as a healing substance. The composition of Ghee amazes with the abundance of microelements and vitamins. It boasts many useful qualities.

Chemical composition. The calorie content of ghee is very high. It is almost 900 kcal per 100 grams, since the product contains 99% fat, 35% of which is unsaturated fatty acids. Besides these there are other elements:

calcium, iron, sodium, phosphorus, potassium, magnesium;
vitamins A, E, PP, D;
saturated and polyunsaturated acids;
ash, water;
beta carotene.

This product, despite its fat content, is much easier to absorb by the body than regular butter. In addition, the product contains an important and beneficial substance for humans - linoleic acid.

Unfortunately, it is not produced by the body, but enters it exclusively through food. Acid is necessary for normal growth and tissue formation. Studying such characteristics, it can be assumed that melted butter brings great benefits, but which one? This will be discussed further.

What are the benefits of ghee?

Its benefits were known not only in India, but also in Rus'. It was used to treat ailments, preserve the beauty of the human body or in everyday life. So, what are the beneficial consequences of using the described product:

Here are the benefits of ghee, the list is far from complete. Despite all positive traits, it should be noted that using “Liquid Sun” you need to be prudent.

What harm does ghee bring?

There is another side to the coin, no matter how trite it may sound. Using the product described can cause harm to the body. Namely the following:

It is worth noting that the harm from the product is less than the benefit. But it should take special care when used internally. It will have healing qualities only if it is prepared according to all the rules.

Ghee, the benefits and harm that it can bring, are already clear. It remains to be seen how this product will behave in everyday conditions.

Use in everyday life

It turns out that the positive qualities of Ghee have found their application in everyday life:

I would like to know how and where to purchase this miracle product. You can buy it in a store, but no one will guarantee high quality. Therefore, in order not to take risks and be completely confident in the product, It is recommended to make it at home. It won't amount to much there. The main thing is to choose good raw materials and follow the manufacturing technology.

How to make ghee

Preparing the product is not difficult, but you still have to tinker. Let's start with choosing butter. It is advisable to take it at the market from grandmothers who sell natural milk and sour cream.

Can be added in store vegetable fats. You bought the oil, what to do next? You will need the following ingredients:

3 pans (preferably with a thick bottom);
stove on which to cook;
1 large saucepan so that others can join it;
1 kilogram of butter.

Fill a large saucepan about one third with water and put it on the fire. While the water is heating up, cut the butter into small pieces and put it in a smaller pan, which we place in a bowl with heating water.

The water boils and the butter begins to melt. It should slowly drown and bubble slightly rather than gurgle or boil. The fire should be kept minimal. When preparing ghee, it is not recommended to cover the pan with a lid, as the water will evaporate from it.

As soon as foam begins to form on top, it should be removed with a spoon or with a slotted spoon, whatever suits you. There is no need to throw away the foam. It is very tasty and healthy. It can be safely added to porridge, potatoes or fried dishes.

Melt the butter until it appears at the bottom. brown sediment like caramel. These are solid proteins and sugar that have settled to the bottom of the dish.

A kilogram of butter should be simmer for about 2 hours, it all depends on the temperature. The product should not be stirred during the heating process. This is a must. When sediment appears at the bottom of the pan, you should slowly and carefully, avoiding sediment getting in, pour the mixture into a second pan.

The job is done, we continue to melt the oil and carefully monitor the sediment. Its consistency should become sticky and arrive in volume. As soon as this happens, pour the mass into a third pan, isolating the sediment.

We heat the product until it becomes transparent, and residual substances will no longer be released. The longer the butter is heated, the better its quality, the main thing is that it does not burn.

If during the cooking process there appears nutty milky aroma, it means everything worked out, and the quality of “Liquid Sun” is worthy of praise. During heating, all liquid evaporates and harmful sediment is discarded. The milk fat remains a beautiful amber color. It is free of trans fats and harmful impurities.

The preparation of Ghee has been successfully completed. Let the product cool slightly. Then, through several layers of gauze, it is carefully filter and pour into glass jar . The result was a homogeneous, plastic and slightly grainy mass. 1 kg of butter yields approximately 800 grams of melted butter.

How to store ghee

After painstaking efforts, the long-awaited product was obtained, the storage of which requires certain conditions. Storage containers must be glass. At room temperature, oil does not spoil, but it is better Keep refrigerated.

It does not become rancid and does not deteriorate at 10-18 degrees, maintaining pleasant taste and aroma. The shelf life under such conditions ranges from 3 months to six months. Direct sunlight should be avoided.

Product can be frozen. In this case, it retains its beneficial properties longer, about 2 years, but the amount of vitamins is gradually reduced.

How to check the quality of ghee

After much work, I want to know how good the resulting product is. To do this, you should make sure that it meets some requirements:

If the product fully complies with the above, then there is nothing to worry about. There are no herbal additives and ghee will not cause any harm. You can use it for its intended purpose, safely adding it to food or cosmetics.

Ghee is a product obtained from butter. When processed, a concentrate of animal fat is obtained with a minimal content of protein, water and lactose. For nutritious and healing properties in India it received the popular name “liquid gold”. At room temperature the shelf life is 9 months, in a cool room - one and a half years.

Product good quality made by GOST 32262−2013. The name should contain the phrase not “ghee”, but “ghee”. The composition determines the benefits and harms of ghee and includes:

99% milk fat.
3 mg carotene ( food coloring) per kg of product.
75 mg butylated hydroxytoluene (antioxidant) per kg of oil.

Color varies from yellow to light yellow. There is no foreign smell. Appearance, like candied honey: the texture is dense, homogeneous or granular. Creamy taste with a slight hint of nuts, a sweetish aftertaste. The price of the product cannot be low, since an average of 1 kg of butter is used to obtain 0.7 kg of melted product.

At home, you can check the quality by melting your purchase in a frying pan. There should be no foreign smell or foam. Real oil begins to smoke at a temperature of 205 degrees.

Nutritional and energy value

Milk fat is 35% unsaturated fatty acids. Each acid is beneficial for the human body:

Oleic acid regulates lipid metabolism.
Linoleic acid promotes the permeability of cell membranes.
Arachidonic acid is essential for the functioning of the adrenal glands and brain.

A kg of product contains 220 mg of cholesterol, so you should not abuse it. At the same time, small doses will replenish the reserves of vitamins and macroelements:

Vitamin A is involved in redox reactions.
Vitamin E prolongs youth.
Vitamin PP normalizes nervous system and regulates cholesterol.
Potassium maintains water-salt balance.
Calcium is essential for strong bones.
Magnesium is involved in cell renewal.
Phosphorus is responsible for brain function.

Calorie content is approximately 900 kcal per 100 grams. A tablespoon contains 15 grams, this is approximately 135 kcal. A teaspoon contains 3 times less.

Fat 99%, protein about 0.2%, no carbohydrates. Glycemic index 0, so the blood sugar level after consumption remains the same.

Benefits of ghee

Natural fat is a source of calories that add strength and energy to a person. It also supports hormone synthesis and cell membrane function.

For adults, the product helps normalize the functioning of the gastrointestinal tract, absorb slow carbohydrates. It is involved in the production of estrogen and testosterone, neutralizing free radicals, promotes rejuvenation and improves skin condition. Regular use in men improves sperm quality and increases physical endurance. Helps women prevent gynecological problems.

In pregnant women, the oil increases the elasticity of the skin and smooth muscles, and helps maintain normal hemoglobin. It is involved in the formation of connective and bone tissue of the fetus.

During lactation, the product improves the quality of milk, ensures the supply of calcium, and reduces the risk of allergic reactions.

Babies begin to be given oil from five months to 1 g per day, by one year the amount is increased to 5 g. At three years, the diet includes up to 10 g. With regular use, the product contributes to:

Normalization of intestinal function.
Increasing immunity.
Prevention of rickets and caries.
Proper development of the reproductive system.

Prone to obesity regular use Not recommended.

In older people, with moderate consumption, performance and stress resistance increase, and mental clarity is restored. However, when elevated level cholesterol product is prohibited.

In folk medicine and cosmetology

Thanks to its restorative, general strengthening and rejuvenating properties, “liquid gold” is used in folk medicine for coughs, sinusitis, joint diseases, myopia, and also in cosmetology.

If you have a cough at night, drink a mixture of 5 g of butter, 10 g of honey and 200 ml of warmed milk. For sinusitis, 3 drops of the heated product are instilled into the nose in the morning and evening. The product accelerates recovery and prevents the transition to the chronic stage.

“Liquid gold” rubbed into the area of sore joints has an anti-inflammatory and local warming effect. For greater effect, add a teaspoon of aloe to a tablespoon of the product. After rubbing, wrap the sore spot.

For myopia, a mixture of a quarter glass carrot juice and drink half a teaspoon of ghee 30 minutes before breakfast. With regular use, the muscles of the fundus of the eye are strengthened.

In cosmetology, both pure substance and ointments and creams based on it are used. Cream for the area around the eyes is prepared from 10 g of the main product, 2 g of castor oil, 2 drops of neroli oil. Tired, dull skin can be revived with a course of oil masks designed for 10 days. If necessary, the course is repeated every other week.

Harm and contraindications

Excessive consumption will be harmful to health, since oil is high-calorie product containing cholesterol. A rancid product should not be eaten, even if the expiration date has not formally expired.

“Liquid gold” is contraindicated for:

Diseases of the cardiovascular system.
Diseases of the gallbladder, kidneys.
Problems with the liver, pancreas.
Acute stage of pancreatitis.

Comparison with butter

Butter has a shelf life of several days at room temperature; ghee can be stored for up to 9 months.

Concentration useful substances after heat treatment increases due to the removal of water, lactose and protein. At the same time, cholesterol increases by 25%. The benefit of ghee over butter is that the processed product can be consumed by people intolerant to cow's milk protein.

Making at home

“Liquid gold” can be bought from farmers, or you can prepare it yourself. To make ghee at home, you will need butter with a fat content of at least 82.5%.

The block is cut into small cubes and poured into a pan with a thick bottom. Heating in a water bath is possible. Do not cover the pan with a lid, as the water will evaporate.
Simmer the oil over low heat for about half an hour.
During simmering, stir the product and skim off the white settled foam containing protein.
After acquiring a golden color, it is filtered through cheesecloth.
The resulting concentrate is poured into an enamel or glass storage container and placed in a cool place.

Melted butter, the benefits and harms of which are explained nutritional value, valued in many countries. In Ayurvedic practices it plays the role of “ liquid gold" In Russia valuable product also has fans.

Attention, TODAY only!

Interestingly, India is the birthplace of ghee. Residents of this hot country appreciate healthy eating and the right way of life. And therefore, to prepare the most different dishes they use "ghee". Hindus love ghee so much that they even call it “liquid sun.” And not in vain. After all, this affordable product really brings great benefits to the body. Although, it can also be harmful. In the event that, for example, you make mistakes during the cooking process.

https://youtu.be/LNeBiOv5-Qs

Ghee is prepared from butter. In the process, all water, lactose and protein are “expelled” from this product. All that remains is healthy fat. And I must say that cook this valuable oil You can either at the factory or right at home. IN industrial scale For this purpose, a special centrifuge is used.

At home, butter is simply melted in a water bath. At the same time, foam appears on the surface of the melted butter. This is a protein that has folded. It is important to clean it.

Now we will describe the preparation process in detail. For this you will need high quality butter. Its fat content should be at least 82.5%.

Chop into small pieces butter.
Place it in a saucepan and simmer over low heat. Under no circumstances should it boil.
When the butter melts, reduce the heat on the stove to low. Never cover the container with a lid. It will prevent excess water from evaporating.
Please note that at first the oil will be dark in color and cloudy. But don't be afraid. This is a normal process. Afterwards, foam will begin to form on the surface. Don't remove it - let it settle. Afterwards you can remove the foam using a slotted spoon.
The product should simmer on the fire for a long time. For every kilogram of butter - an hour of preparation. And you cannot stir the product during the process.

After cooking, the delicacy can be strained through cheesecloth or a sieve. This way the finished ghee will be very clean and transparent. It will turn out golden in color.

Now the “liquid sun” is ready for use. Pour it into glass jars. After all, store such oil in plastic container it is forbidden.

Why is ghee so beneficial?

Almost every product can cause harm if improperly prepared and consumed. But now we will talk specifically about the beneficial properties of ghee oil.

In melted butter contains linoleic acid. This component takes an active part in cell formation internal organs and fabrics. This is an important, irreplaceable ingredient that must be supplied to the human body with food.

Ghee contains a large amount of linoleic acid

When heated, the product retains a large amount of nutrients. Namely, vitamins D, A and E. And since water and protein are removed during the cooking process, the concentration of vitamins reaches a maximum. Due to the fact that the product is very fatty, it has a very high nutritional and energy value.

Interestingly, ghee can be stored for at least a year at room temperature. This is surprising, but a well-prepared product can be stored for several years without losing its properties. taste qualities and beneficial properties.

Not only in India, ghee is widely used, but also in Russia. Many years ago, our ancestors tried to regularly use this product both internally and externally. So they prevented osteoporosis, rickets, blurred vision and disruptions in metabolic processes. That's how beneficial this oil is. But ghee can practically not cause any harm to the body.

Melted cow butter is successfully used for massage and rubbing the body. It heals thanks to the energy of the sun concentrated in it. The Indian science of Ayurveda speaks about this.

Here are some more ways to use ghee oil externally:

If you suffer from constant headaches, rub a little oil into your temples, calves, shoulders and palms. Women also rub oil into the appendage area;
if your joints and lower back are bothering you, ghee will also help. Rub it into the areas where the pain is most severe;
If you feel like you have a cold, rub ghee on your palms and feet and go to bed. After this procedure you will feel better.

Of course, this valuable product is also used internally. This is an effective measure to improve the digestion process and intestinal function, stimulate the production of enzymes, and normalize metabolism. It will help you forget about weakness, lethargy, and strengthen the immune system.

The oil should be taken orally after meals, minimum quantity- no more than one teaspoon. According to Ayurveda, it is this simple action, becoming a habit, that will help restore the functioning of the gastrointestinal tract.

It is also good to use this valuable product for frying. It won't burn. And dishes prepared with it will turn out superbly tasty.

Oil eaten on an empty stomach will strengthen the immune system - along with fruits, nuts, healthy spices. This remedy can also be taken together with dairy products. For example, with natural yoghurt. Within 3-4 days you will feel the positive effect of its use.

Ghee for beauty

It is very beneficial to use ghee externally. This product is easily absorbed into the skin and does not leave a greasy residue. In addition, it removes toxins from the pores. And after use, the skin becomes nourished and “velvety.” In addition, the oil restores the protective functions of the skin, helps get rid of flaking and fights shallow wrinkles.

It is also a valuable hair product. Ghee can moisturize and nourish lifeless hair. It will relieve you of dandruff and save you from scalp irritation.

This is why you can make masks by combining ghee with coconut oil, almond oil and castor oil.

Why can ghee be harmful?

Of course, the hero of our article has a lot of useful properties. But in some cases, this remedy can be dangerous. First of all, because it is fat in pure form. It can harm the gastrointestinal tract, liver, and negatively affect the condition of the pancreas. In particular, those who suffer from problems with these organs should be careful with this product.

If you overuse ghee, you can also develop atherosclerosis and disrupt your metabolism.

Another danger of consuming ghee is its calorie content. If a person is overweight or obese, it is also better for him to give up ghee.

So, we see that ghee at correct use can bring invaluable benefits to the body. But it can be harmful only in rare cases. Also, thanks to the article, you now know the process of preparing this useful product.

Use it wisely and carefully. Then you can strengthen your immune system and get rid of many health problems. In addition, this oil can become your faithful assistant in the kitchen. After all, it does not burn and does not smoke.

Everyone who does not eat fast food, but cooks on their own, has oil in their kitchen. Usually sunflower, less often olive and always butter. But few people keep ghee at home, because its benefits and harms for most are a sealed secret. What are the advantages of such a product?

Useful introduction - ghee

First, let's figure out what exactly it is - ghee (ghee), and only then we will discuss its benefits and harms. This is the same creamy product, only purified from impurities, sugars, excess water, protein.

Essentially, ghee is highly concentrated animal fat. In industrial conditions, a centrifuge is used to obtain it. Housewives prepare ghee at home steam bath, periodically removing the resulting foam. It is then filtered and stored in a glass jar.

The composition of this oil is 99.8% fat. After evaporation, the product retains its supply of vitamins - A, E, D. Due to the fact that the mass of liquid and protein components decreases, their relative amount becomes even greater.

The main advantage of ghee is its unusually long shelf life. It is actively used in Indian cuisine and medical practices (Ayurveda).

Positive effects of ghee on the body:

Improves digestion. To feel this effect, you should dissolve a piece of oil in your mouth before and after each meal.
Increases immunity. To strengthen immune defense, just mix ghee with dried fruits and nuts and eat this “potion” 1 tbsp. l. in the morning on an empty stomach.
Relieves joint and lumbar pain. To relieve pain, rub the oil into the affected areas before going to bed.
Treats migraine, eliminates headaches. To improve the condition, it is heated in the palms and rubbed on the temples and feet (and women should apply it to the skin in the appendage area).
Accelerates recovery from colds and sore throats.

In moderate quantities, ghee prevents osteoporosis, rickets, improves metabolism and helps maintain sharp vision until old age. But it is not independent dish, it is best used for cooking.

This product can easily replace many cosmetic products. You can use it to make masks that will give your skin firmness and elasticity. Ghee oil is also used as a hair balm.

Without harmful impurities, but not suitable for everyone!

Although melted, it still remains butter. This is a fatty product that puts a lot of stress on the liver and pancreas. For people who have problems with these organs, it is better not to abuse it.

Obesity is another contraindication to taking ghee. There is no need to explain anything here. This is a super-calorie product (it contains 892 kcal per 100 g), which can settle on the sides and waist. Those with metabolic disorders should also limit its use.

Important! Patients with vascular atherosclerosis should completely exclude ghee from the menu, because it increases the cholesterol level in the blood.

What to fry with? Something about the smoke point and other mysteries of ghee

Experts say: it is best and safest to use ghee for frying foods. What are its benefits and harms when frying? The most important property This oil has a low smoke point. It starts to “smoke” at 232-250 degrees!

Why does this matter to a person? The point is not only that oil does not spoil the finish of the ceiling and walls, does not stain dishes and does not make you choke from smoke. The appearance of smoke indicates that carcinogenic substances (which cause cancer) have begun to form in the oil, therefore, the later it “smoke” (if this happens at all), the better.

Ghee oil does an excellent job of frying or stewing vegetables and other foods, but it will not burn if a person accidentally “overheats” the pan.

Situations when it is better to fry in ghee:

if you need to quickly make a golden brown crust;
when the recipe for preparing vegetables involves simmering them for a long time in a large amount of fat;
if you want to give the dish an appetizing almond-nut smell;
when you need to fry foods at very high temperatures.

Creamy versus melted – who will win?

According to nutrition experts, there is nothing to talk about here - the benefits of ghee over butter are undeniable. To prove this, we list its advantages.

Arguments in favor of ghee:

It contains a large amount polyunsaturated acids. Their content is higher than in butter. One of them is butyrate. This compound protects against cancer, relieves inflammation, improves the digestion process, keeps sugar within normal limits, helps lose weight, and has a beneficial effect on the heart and blood vessels.
It is devoid of dairy components - lactose and casein, so this product is the only safe alternative to animal fats for those who suffer from lactose intolerance.
There are much more vitamins A, D, E in its composition than in cream. The importance of these compounds for the body cannot be overestimated. Vitamin E is a powerful antioxidant that regulates hormonal balance, retinol is needed for eyes and skin, D strengthens bones.
Its smoke point is much higher. For creamy it is 176˚, for melted, as already mentioned, 232˚. That is, ghee does not oxidize for a long time when heated. And oxidized fats destroy human health and provoke various diseases.
Ghee is much more aromatic and tastier.
Properly cooked ghee can be stored for up to 15 months in the refrigerator and at least 9 months in room temperature(and he does not lose his culinary and medicinal qualities). Creamy cannot boast of such “longevity”.