Ghee vs Butter: For centuries, both ghee and butter have held their station in kitchens around the world. Butter has made itself quite popular in the Western way of cooking, while ghee remains central to Indian cooking. With a growing awareness of healthy fats, the big question surfacing now is-WHICH Fat is better for cooking-ghee or butter?
Butter is prepared by churning the cream and consists of milk solids, water, and butterfat. These vitamins are fat-soluble: A, D, E, and K. However, butter contains higher water, which makes it more prone to getting burnt when cooking at higher temperatures.
Ghee, on the other hand, belongs to the category of clarified butter. In this case, butter is heated for a while, allowing for the elimination of all milk solids and water, leaving behind pure butterfat. The process of clarification increases shelf life, while such ghee has the highest concentration of healthy fat and vitamins.
Concerning the art of cooking, the smoke point-validity of butter at about 150ºC renders it less stable for frying or cooking on high heat. In contrast, ghee finds itself at a smoke point of nearly 250ºC-an assurance for sautéing and frying with its properties holding through more than just cooking-at higher temperatures, giving assurity that the ghee as an ingredient will be free from compounds harmful to healthy cooking.
Being lactose-free, ghee is well-tolerated by lactose-intolerant people. It has butyrate, a fatty acid that has been associated with gut health and anti-inflammatory properties. On the other hand, butter, although being rich and flavorful, has small amounts of lactose and casein, which might act negatively for some people.
Also Read: Health Benefits and Side Effects of Eating Ghee Every Day
However, both ghee and butter have higher calories and saturated fats, so consuming them would be in moderation. Too much of either will certainly cause weight gain or risk heart health.
In terms of healthy cooking at high temperatures, ghee takes the trophy for purity and much higher smoke point. Use butter for baking or spreading. But ghee is a much more versatile fat, one that is friendly to digestion. In the end, the healthier choice depends largely on how and where you use them-balance is truly the secret ingredient.
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