Ghee nutritional value: what makes ghee a modern super food?

Ghee nutritional value: what makes ghee a modern super food?

Ghee nutritional value is the reason behind its popularity as the modern super food.

This dairy staple is enriched with different nutrients, which stand responsible for its manifold health benefits.

It has been analyzed and observed that pure cow ghee nutritional value is superior to other ghee varieties. In Indian Ayurveda cow ghee was called magical elixir for using in making medicines, for adding in patient diet, kid’s diet, as well as for carrying mothers.

This overall reputation of ghee is related to its list of nutrients. Let’s check the ghee nutritional value at per 100g.

It contains healthy saturated fats

Ghee contains loads of fat. It has been measured that pure cow ghee contains 62% of saturated fats. This dairy staple is also rich in oxidized cholesterol: 259 μg/g, or 12.3% of total cholesterol. Because of its fat content, ghee acts as a filler food and keeps heart health good if taken in moderation.

Unlike vegetable ghee, pure ghee contains lesser amount of Tran’s fat and that is the reason ghee hardly increases harmful LDL cholesterol if coupled with exercise, planned diet, and healthy life style.

Ghee contains multiple vitamins and health friendly minerals

As pure desi ghee nutritional value is decided after the milk solids are completely removed, it contains only a minimal amount of calcium, which is almost 1 milligram per tablespoon. Ghee also contains 108 micrograms of vitamin A, which is a substantial amount for a small serving size. One tablespoon of ghee offers 12 and 15% of the recommended daily intakes of vitamin A for men and women, respectively.

Potential Protectant against Carcinogens

According to a study published in “The Indian Journal of Medical Research” when ghee is compared to the soybean oil, it declines enzyme activity accountable for activating carcinogens in the liver. The study also showed that ghee helped in increasing carcinogen detoxification — the exclusion of carcinogens from the body. Ghee also contains CLA (Conjugated Linoleic Acid), which is identified as an ingredients helps in natural weight loss.

Ghee contains butyrate

 If we count on pure desi ghee nutritional value, we must count on its butyrate content. Butyrate, or butyric acid, is a short-chain fatty acid that acts as a natural detoxifier, its anti-inflammatory property improves colon health.

It’s been shown to support healthy insulin levels and may be helpful for individuals suffering from IBS, Crohn’s disease, and ulcerative colitis. Basically ghee is absolutely gut friendly and heals constipation and!

 

grass fed ghee nutritional value

 

Clarified butter, regardless cultured or spiced, mostly contains one ingredient: 100% Cows milk fat.

If it is cultured, bacterial cultures may be included, and if it is a spiced variety, whole spices will be used.

During the ghee making process the milk solids is removed and that makes ghee shelf-stable, hypoallergenic, and a cooking oil with high smoke point

 

Darker versions of ghee signify higher vitamin A content, and usually this quality is procured from 100% grass-fed cows. Concerning Ghee nutritional value, brown butter it is a nutritious form of milk fat, and is a reliable source of vitamin A, E, and K.

Ref Links:

  1. https://en.m.wikipedia.org/wiki/Ghee
  2. https://leesprovisions.com/blogs/lees-provisions/why-ghee
  3. https://en.wikipedia.org/wiki/Ghee
  4. https://www.livestrong.com/article/363779-ghee-nutrition-information/
  5. https://www.livestrong.com/article/363779-ghee-nutrition-information/

Making clarified butter: 5 points are most essential for quality procurement

Making clarified butter is not that easy. It’s not only cooking process of separating pure butter fat from the milk fat, it is done in a slow cooking process and maintaining some more restrictions.

 

Not only these are the part of the brown butter making process, remembering these points will help you in maintaining the quality of the ghee you have produced.

 

Clarified butter is also called brown butter, anhydrous fat, and pure ghee.

 

Some ghee ‘s best qualities are the result of its raw materials and perfect composition—those dairy proteins provides butter much of its excellent flavor, and because butter is already a blend, it can be amalgamated into things like pan sauces with better ease.

How clarified butter is made

  • If you have the query that how is clarified butter made in the traditional procedure, you should start by melting unsalted butter in a saucepan.
  • Once it’s entirely melted, allow the butter to get heated until it reaches to a gentle boiling state. The milk proteins will first generate a thin white layer over the entire surface, then increase into a thicker foam.
  • Finally, as the butter starts boiling, the foam coating will break apart into smaller clusters. Technically, it’s not the butterfat but the water in the butter that’s boiling—and you will get to boil the water to dry it slowly.
  • The foam will finally drop to the bottommost of the pot as the butter lasts bubbling away. You’ll know that it’s closely done when the bubbling activity gets low and then mostly stops, which proves that major portion of water is finally evaporated.
  • Now it’s time that you just pour the residual butter through cheesecloth or a coffee filter to eliminate the browned bits. This is how you can have your ghee—it’s not as flavorful as regular butter, but it is much more shelf stable and nutritious for daily use.

 

5 points you must keep in mind: maintain the quality of anhydrous milk Fat

  1. Best raw material should be used for making best quality clarified butter. In New Zealand dairy, best quality grass fed cow milk is used for best quality ghee production.
  2. Use unsalted butter. Otherwise similar to the butter flavor, the salt content will also be stronger in clarified butter.
  3. Use a cheesecloth (or coffee filter) to get rid of the residues of milk solids that grassed in. Line a strainer with two layers of cheesecloth and pour the butter through it.
  4. Using a thin-bottomed pot may result in the butter burning. Therefore, for making brown butter you must use a heavy bottomed pot.
  5. How do you store ghee is a deciding factor for the quality of this dairy staple. You need to store the brown butter in an airtight jar. In order to extend the shelf life of the brown butter you have procured, store the anhydrous fat into a dark shelf away from exposure to light and moisture.

Making clarified butter or pure ghee is a pure delicacy and it is a quite sensitive process.

More you maintain the details, you will get the best quality clarified butter as the final production.

Best quality ghee or clarified butter offers 12-18 months of shelf life after it is procured. If you keep the clarified butter into fridge, it is possible to preserve the clarified butter more than 18 months post manufacturing offering all clarified butter benefits for you!


Ref Links:

  1. https://www.seriouseats.com/2015/08/how-to-clarify-butter.html
  2. https://www.davidlebovitz.com/how-to-clarify-butter-recipe/