Butter and Ghee: What Makes Ghee a Better Choice?

  • August 7, 2021
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Butter and ghee: know the dairy before use

Between butter and ghee, ghee is called clarified butter, where all the milk solids are eliminated. Ghee is a healthier option than butter because of its manifold health benefits. Ghee is a healthy substitute for butter.

How Is Ghee Prepared?

People who are sensitive to dairy products can easily consume ghee. While preparing ghee, the milk solids settle below and are then strained, eliminating it from the ghee. Ghee comes with a higher smoke point, close to 485 degrees Fahrenheit, making it a great choice when you want to perform high-temperature cooking.

While oil only acts as a base for cooking, ghee not only offers great health benefits it also enhances the flavor. Ghee can be easily made using unsalted butter and comes with a nutty flavor and sometimes in deep yellow or light brown color.

Ghee Contains Good Fat

Many who are undergoing a fat loss journey are afraid to add ghee to their meals because of the fat content. Ghee, however, contains good fat, known to burn off rather than get stored in the body.

Regarding the comparison between butter and ghee, ghee contains antioxidants, and many recommend having ghee with milk every night in moderate amounts. The calcium from milk and Vitamin K2 from ghee can really benefit your bones and body. It also offers a shine to your face and hair. Ghee is known to increase metabolic rate.

Nutritional Profiles: Butter vs. Ghee

The nutritional profiles of butter and ghee differ due to the process of making ghee from butter. Here’s a comparison of the two:


  • Butter is made from churned cream and contains water, milk proteins, and milk fat.
  • It is rich in saturated fats and cholesterol and contains vitamins like A, D, E, and K.
  • Butter has a creamy texture, a mild flavor, and a lower smoke point, making it better suited for low to medium-heat cooking.
  • It contains a small amount of lactose and casein, making it unsuitable for people with lactose intolerance or dairy allergies.


  • Ghee is clarified butter made by heating butter to separate milk solids, water, and fat.
  • Ghee is primarily composed of pure milk fat and is free from water, milk proteins, and lactose.
  • It has a nutty, rich flavor and a higher smoke point, making it suitable for high-heat cooking methods.
  • Ghee contains essential fatty acids and fat-soluble vitamins, but it lacks the water-soluble vitamins found in butter.
  • The removal of milk solids and water gives ghee a longer shelf life and makes it a better option for individuals with lactose intolerance.

The choice between butter and ghee depends on dietary preferences, cooking needs, and individual tolerance to dairy. Ghee is favored for its flavor and versatility in high-heat cooking, while butter is a classic choice for baking and recipes that benefit from its creamy texture and milder taste.

Butter And Ghee
Butter and Ghee: What Makes Ghee a Better Choice? 1

Ghee Is Known To Contain Butyrate Acid

Butyrate is present in ghee, which helps maintain digestive health. It is also known to contain anti-inflammatory properties. Ghee acts as a lubricant for joint inflammation.

We can safely conclude that between both butter and ghee, ghee is a better butter, but you have to buy organic grass-fed ghee only to enjoy all ghee benefits Like Milkio Grass-fed ghee

Butter and ghee: understanding the differences
  • Composition: Butter is made from churned cream, while ghee is clarified butter with milk solids and water removed, leaving pure butterfat.
  • Smoke Point: Ghee has a higher smoke point than butter, making it better for high-heat cooking without burning or producing smoke.
  • Nutritional Profile: Ghee contains slightly more calories and fat but has lower levels of dairy proteins and lactose compared to butter.
  • Flavor and Aroma: Ghee has a nutty, rich flavor, while butter has a milder, creamy taste, which can influence recipe choices.
  • Longer Shelf Life: Ghee’s removal of moisture and milk solids grants it a longer shelf life, while butter is perishable.
  • Culinary Uses: Ghee is often preferred in Indian and Middle Eastern cuisines for its flavor, while butter is popular in baking and Western dishes.
Health Benefits and Concerns of Butter and Ghee

Health Benefits of Butter:

  • Nutrient Content: Butter contains essential vitamins, including A, D, E, and K, as well as beneficial fatty acids and cholesterol.
  • Fatty Acids: It provides healthy saturated fats that are important for brain health and hormone production.
  • Flavor and Texture: Butter enhances the taste and texture of many dishes, making them more palatable.
  • Bone Health: Vitamin K2 in butter contributes to bone health by aiding calcium metabolism.

Concerns of Butter:

  • Saturated Fat: High saturated fat content can be a concern if consumed excessively and may affect heart health.
  • Cholesterol: Butter contains dietary cholesterol, which should be limited in individuals with specific heart conditions.
  • Lactose and Casein: Some individuals are lactose intolerant or sensitive to casein, making butter problematic for these people.
  • Calorie Density: Butter is calorie-dense, and overconsumption can lead to weight gain and obesity.

Health Benefits of Ghee:

  • Lactose-Free: Ghee is lactose-free, making it a suitable choice for individuals with lactose intolerance.
  • High Smoke Point: Ghee’s high smoke point allows for safe high-heat cooking without the risk of burning.
  • Healthy Fats: Ghee contains beneficial fatty acids like butyric acid and conjugated linoleic acid (CLA).
  • Nutrient Absorption: The fats in ghee can aid in the absorption of fat-soluble vitamins and minerals.

Concerns of Ghee:

  • Caloric Density: Ghee is calorie-dense, so moderation is essential to avoid excessive calorie intake.
  • Saturated Fat: While ghee has healthy saturated fats, overconsumption may affect cardiovascular health.
  • Lack of Water-Soluble Nutrients: Ghee lacks the water-soluble vitamins found in butter, such as B vitamins.
  • Dietary Preferences: Ghee may not be suitable for vegans and individuals following strict plant-based diets.

The health benefits and concerns of butter and ghee depend on individual dietary needs and preferences. While both have their advantages and drawbacks, moderation and a balanced diet are key to enjoying them in a healthy way.

About Milkio Grass-fed ghee

Try Milkio grass-fed ghee, prepared in New Zealand from local and imported ingredients. Milkio grass-fed ghee is all-natural and does not contain artificial color, flavor, or chemical preservatives.

Milkio grass-fed ghee products are verified as non-GMO. Milkio Foods, the leading grass-fed ghee manufacturer and exporter, produces them. The ghee is all-natural and offers an intensely nutty, feel-good aroma, rich, creamy texture, and additive-free quality, making it a superfood for the kitchen.

Milkio Ghee is a gluten, lactose, casein, carb, sugar, and chemical-free product safe for consuming lactose intolerants and casein sensitives. It is keto and paleo diet-friendly.  Milkio ghee products do not contain artificial color, flavor, or preservatives.

Milkio ghee offers a high smoke point. It is shelf-stable dairy oil you can store in the kitchen at room temperature for up to 18 months from the manufacturing date. To buy Milkio ghee, you may order at the Milkio website.

If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.

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