![The difference between butter and ghee is listed below.](https://images.medicinenet.com/images/article/main_image/what-is-the-difference-between-butter-and-ghee.jpg?output-quality=75)
The difference between butter and ghee is listed below.
Difference | Ghee | Butter |
---|---|---|
Burning point | Higher (485°F) | Lower (350°F) |
Lactose-free | Yes | No |
Fat concentration | Slightly higher | Slightly lower |
Dairy proteins | Slightly lower | Slightly higher |
Nutrients | Vitamin A 维生素C Vitamin D Vitamin K Vitamin E |
Vitamin A Vitamin D Vitamin E Calcium |
What is ghee?
Ghee is clarified butter commonly used in Indian and Pakistani cuisines. It is made from butter obtained from cow or buffalo milk. Cow milk butter is heated on low heat until water evaporates, leaving behind milk solids. The solids are skimmed or strained if needed. The remnant is clarified liquid fat known as ghee.
Ghee has a higher burning point, making it favorable for frying and sautéing. Unlike butter, ghee retains most of the nutrients because it is treated with low heat (usually less than 100°).
100 grams of ghee consists of the following. (See the below chart)
Name | Amount | Unit |
---|---|---|
水 | 0.24 | gram |
Energy | 876 | Kcal |
Totallipid(fat) | 99.48 | gram |
Protein | 0.28 | gram |
Calcium, Ca | 4 | Mg |
Phosphorus, P | 3 | Mg |
Potassium, K | 5 | Mg |
Sodium, Na | 2 | Mg |
Zinc, Zn | 0.01 | Mg |
Copper, Cu | 0.001 | Mg |
Thiamin | 0.001 | Mg |
Riboflavin | 0.005 | Mg |
Niacin | 0.003 | Mg |
Vitamin B6 | 0.001 | Mg |
Choline, total | 22.3 | Mg |
Vitamin B12 | 0.01 | µg |
Vitamin A, RAE | 840 | µg |
Retinol | 824 | µg |
Carotene, beta | 193 | µg |
Vitamin E(alpha-tocopherol) | 2.8 | Mg |
Vitamin K(phylloquinone) | 8.6 | µg |
脂肪acids, total saturated | 61.924 | gram |
脂肪acids, total monounsaturated | 28.732 | gram |
脂肪acids, total polyunsaturated |
3.694 | gram |
Cholesterol | 256 | Mg |
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The 14 Most Common Causes of FatigueSee SlideshowWhat is butter?
Butter is a dairy product made from proteins andfatsfound in milk and cream. Butter is made at home by churning milk or cream to separate fat globules from the buttermilk. Sometimes, salt and food colors may also be added to butter. One tablespoon of unsalted butter consists of the following.
Name | Amount | Unit | Percent DV |
---|---|---|---|
Energy | 100 | kcal | |
Protein | 0 | gram | |
Total lipid (fat) | 11 | gram | 17 |
Carbohydrate, by the difference | 0 | gram | |
Sodium, Na | 1.96 | Mg | |
Vitamin A, IU | 400 | IU | 8 |
脂肪acids, total saturated | 7 | gram | 36 |
脂肪acids, total trans | 0 | gram | |
Cholesterol | 30 | mg | 10 |
What are the health benefits of ghee?
According to research, ghee has innumerable benefits because of the way it is cooked. Some of the benefits of ghee when consumed in moderation include
- Used as an emollient for chapped lips and skin
- Soothes inflammation within the body (gastric ulcers)
- May help reduce excessweight gain(by inducing satiety)
- Protects theheartand can help reduce unhealthycholesterol levelsif taken in minimal amounts
- Beneficial for lactose-intolerant people
- Aids healthydigestion
- Used as a solvent for many ayurvedic medications (Indian alternative medication) used in the treatment of diseases
What are the health benefits of butter?
Butter, if consumed in moderation, can be a healthy part of a person’sdietbecause of the presence of calcium and compounds that combatobesity. Some of the benefits of butter when consumed in moderation include
- Reduces the risk ofcancer(because of the presence of beta-carotene in butter)
- Slows the rate ofvision lossor年龄相关性黄斑degeneration
- Strengthens the bones
- Makes the skin healthier
https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103844/nutrients
https://www.webmd.com/diet/ghee-good-for-you#1
https://www.researchgate.net/publication/339499398_Ghee_Its_Properties_Importance_and_Health_Benefits
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