Butter or Ghee: Which is a better choice, and why?

Malini T
·4-min read

By Arpita Chatterjee

Ghee and butter look remarkably similar. But between ghee and butter, there are some significant differences. As a healthier choice to butter, ghee is an Indian version of clarified butter.

So which is healthier? Ghee or butter? If you're cooking for one, you should stick to the butter. However, if you're cooking for the whole family, Ghee might be better. Choice is yours.

But remember, any healthy cooking is better than unhealthy cooking.

Difference Between Ghee vs Butter

Butter is available in many types — salted and unsalted, processed and arid. You can select your specific butter form, depending on the current price, and the preferred recipes.

Butter does have a medium smoke value of about 250 °F, making it less acceptable for frying and other fatty recipes.

Ghee is an Indian form of clarified butter, regular butter-melting, and reliable milk extraction before pure butterfat appears. Ghee is a more delightful type of transparent butter, with a caramel extracted by browning the solids of milk until they are squeezed out of butter. Milk solids also allow a low smoke point for standard butter; they extract and heat the ghee smoke to around 400°F. Moreover, Ghee is a suitable alternative for lactose intolerants.

Nutrients in Ghee and Butter:

  • Ghee is unprocessed fat, contains Omega 3 fatty acids and Vitamin A.

  • Fortified butter may or may-not contain Vitamin A.

Calories in Ghee and Butter:

  • Butter caters to 717 Kcal per 100 g of 51% saturated fat and 03 gram of trans fat, respectively.

  • With 60% saturated fats and no trans fats, Ghee produces 900 Kcal per 100 g of process.

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Taste and Use of Ghee and Butter

The taste of Ghee and butter differs, and therefore the use of the same is also different!

Ghee is another type of clarified butter. It has meagre calories, contains no fats, cholesterol, or allergens, it is easily absorbed by the body, has a delicious aroma and taste, and is germ-free. For Indian cuisine, Ghee is used for seasoning various aromatic curries, dals, and meat preparations. On numerous occasions, the same help makes mouth-watering sweet dishes, like Halwa, Sooji or Kheer. Moreover, to enhance taste, incorporate Ghee to fry Puris and Paranthas.

Butter is generally used to make types of sauces like White Sauce or Béchamel. Many use it for sautéing veggies and tempering roasted meats, baking fish, prawns, and crabs. It caters to a lovely aromatic flavour to all dishes and tastes especially good when clubbed with herbs like oregano, thyme and garlic.

How to store Ghee and Butter

Ghee and butter are easy to store because of its simple flavour to any culinary recipe. The longer you leave your Ghee or butter solidifying, the higher the chances you have of it clumping together with other ingredients you may add to your food.

  • Ghee:

Store home-made Ghee outside for three-four months in an air-tight container. And try keeping it away from direct sunlight.

  • Butter:

Always refrigerate butter. Before storing, break-in small chunks of butter and wrap them in butter-paper or zip-lock bags.

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Which is Healthier? Ghee or Butter?

Ghee is better than butter in terms of nutritional value because it contains less fat, more vitamin A, vitamin B, vitamin C, and magnesium and zinc. This makes it a much healthier choice when cooking vegetables or for seasoning foods that require little in the way of extra nutrients.

Ghee is also rich in potassium, phosphorus, sodium, iron, and iodine, making it a superior choice for protein-rich dishes. The same is often added to stir-fry, stir-frying chicken, or to any number of other dishes that call for a high concentration of spices and flavour.

It is also commonly used as a binder for cookies, cakes, and other sweets because it has a shallow melting point and does not clog the digestive tract as butter does.

Therefore, if you are trying to lose weight by eating less food overall, you should eat less Ghee and more honey and salt to increase your palatability.

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