Ghee and butter, both made from milk fat, are popular in cooking, but many people wonder which one is healthier due to their key differences in nutrition and benefits.
Ghee is made by heating butter to remove water and milk solids, leaving behind pure fat. This process makes ghee lactose-free, which is good for people who are lactose intolerant. It also has a high smoke point, meaning it doesn’t burn easily, making it great for cooking at high temperatures.
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Ghee is rich in healthy fats, vitamins A, D, E, and K, and contains butyrate, which supports digestion. Many people in Ayurveda believe ghee helps boost immunity, improves brain function, and keeps joints healthy.
Butter, on the other hand, is made from churning cream and contains both fat and milk solids. It has a creamy texture and rich flavor, which makes it a favorite for baking and spreading. Butter contains saturated fats, which were once thought to be unhealthy, but recent studies suggest that moderate consumption can be good for health.
It also has important nutrients like vitamin A and small amounts of calcium. However, because butter contains lactose and casein, it may not be suitable for people with dairy allergies or lactose intolerance.
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When it comes to heart health, ghee is often considered a better choice because it has no trans fats and contains healthy fatty acids. Some experts believe that ghee can help lower bad cholesterol when consumed in moderation. Butter, however, may raise cholesterol levels if eaten in large amounts, especially if combined with an unhealthy diet.
Both ghee and butter can be part of a healthy diet when used in moderation. Ghee is ideal for people looking for a lactose-free option with a higher smoke point, while butter is great for those who enjoy its creamy texture and flavor.
Choosing between the two depends on personal preference, dietary needs, and health goals. No matter which one you prefer, balance is the key to a healthy diet.