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This is a Vegetarian product.
Desi ghee is the pure clarified fat made by simmering curd or desi butter. Impurities are skimmed from the surface to retain the clear liquid fat. The color, texture, and taste of the desi ghee depends on the quality of the milk that has been used in the process and the specific period of time that it has been boiled.
Cow ghee is usually bright yellow or golden in color, whereas buffalo ghee is white in color. The granular part of the ghee settles at the bottom and the golden liquid part floats at the top.
Desi ghee is used in many Indian kitchens to cook meals and also different types of desserts. It is considered to be healthy and adds a unique flavor and aroma to any dish. Good quality desi ghee is clear, transparent, and free from sediments or foreign coloring matter on melting. It has well developed granules that are dispersed fairly and uniformly over the entire mass of the product.
It contains various fat soluble vitamins such as A, D, E and K and essential fatty acids which our body needs in minute quantities but cannot make. These vitamins are known to boost immune systems and promote strong bone, eye, and brain health. It is known to enhance flexibility by lubricating connective tissues. It also works wonders for the digestive system; the components in desi ghee can help reduce inflammation.
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Ghee contains high amounts of energy, fat soluble vitamins, and essential fatty acids and is mainly used for culinary purposes. Essentially, it is a complex lipid of mixed glycerides, fat soluble vitamins, phospholipids, sterols, sterol esters, free fatty acids, fat soluble vitamins, carbonyls, and hydrocarbons. Carotenoids is found in desi ghee derived from cow milk. It also contains small quantities of charred casein and trace amounts of calcium, phosphorus, iron, etc.
The fat and fatty acids per 100 g of ghee are mentioned below.
Ghee does not contain any carbohydrates and is almost totally pure fat. One tablespoon of ghee contains 15 grams of fat, out of which 9 grams are saturated fat. About 5 grams of the remaining fat is monounsaturated fat and less than one gram constitutes polyunsaturated fat. It may contain trace amounts of protein when the milk solids are not removed completely in the clarification process.
This nutrition for one tablespoon (15g) of ghee is given below :
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