Food Guts - Ingredient Information

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Nutritional Information

1 tsp, ghee

  • Calories 45
  • Calories from Fat 45
  • Amount%DV
  • Total Fat 5g8%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 0mg0%
  • Total Carbohydrate 0g0%
  • Dietary Fiber 0g0%
  • Sugars 0g
  • Protein 0g0%
  • Calcium 0mg0%
  • Iron 0mg0%
  • Vitamin A 0%
  • Vitamin C 0%

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Ghee on Wikipedia:

Indian ghee.

Ghee (Hindi: घी ghī, Nepali: घ्यू ghyū, Urdu: گھی ghī, Bangla: ঘী ghī, Marathi: Toop (तूप), Kannada: ತುಪ್ಪ tuppa, Tamil: நெய் ney, Telugu: నెయ్యి neyyi, Somali: subaag, Arabic: السمنة‎) is a class of clarified butter that originated in South Asia,[1] and is commonly used in South Asian (Indian, Bangladeshi and Pakistani), Middle Eastern (Levantine and Egyptian) and Somali cuisine.



Ghee is made by simmering unsalted butter in a large pot until all water has boiled off and protein has settled to the bottom. The cooked and clarified butter is then spooned off to avoid disturbing the milk solids on the bottom of the pan. Unlike butter, ghee can be stored for extended periods without refrigeration, provided it is kept in an airtight container to prevent oxidation and remains moisture-free.[2] Texture, colour, or taste of ghee depends on the source of the milk from which the butter was made and the extent of boiling.

Religious use

The word ghee comes from Sanskrit ghṛtə घृत (``sprinkled``). It has a sacred role in Vedic and modern Hindu libation and anointment rituals (see Yajurveda). There is also a hymn to ghee.[3] Ghee is also burnt in the Hindu religious ritual of Aarti and is the principal fuel used for the Hindu votive lamp known as the diya or deep. It is used in marriages and funerals, and for bathing murtis during worship.

In other religious observances, such as the prayers to Shiva on Maha Shivaratri, ghee is served along with four other sacred substances: sugar, milk, Dahi or yogurt, and honey which is called the Panchamrut. According to the Mahabharata, ghee is the very root of sacrifice by Bhishma. Also, it is used generously in Homam or Yagna as it is considered as food for Devas.

Usage in food

A dosa in South India served with ghee

Ghee is widely used in Indian cuisine. In many parts of India, especially in Bengal and Orissa, rice is always served with ghee (including Biryani).[citation needed] Ghee is also an ingredient as well as used in the preparation of kadhi and used in Indian sweets such as Mysore Pak, and different varieties of halva and laddu. Punjabi cuisine prepared in restaurants use large amounts of ghee. Masala is made by the combination of spices with ghee. Naan and roti are sometimes brushed with ghee either during preparation or while serving.

Nutrition and health concerns

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Like any clarified butter, ghee is composed almost entirely of saturated fat, the nutrition facts label found on bottled cow's ghee produced in the USA indicates 8 mg of cholesterol per teaspoon.

Ghee has been shown to reduce serum cholesterol in one rodent study.[4] Studies in Wistar rats have revealed one mechanism by which ghee reduces plasma LDL cholesterol. This action is mediated by an increased secretion of biliary lipids.

Indian restaurants and some households may use hydrogenated vegetable oil (also known as vanaspati, Dalda, or ``vegetable ghee``) in place of ghee for economic reasons. This ``vegetable ghee`` is actually polyunsaturated or monounsaturated partially hydrogenated vegetable oil, a trans fat. Trans fats are increasingly linked to serious chronic health conditions. The term Shuddh Ghee, however, is not officially enforced in many regions, so partially hydrogenated oils are marketed as Pure Ghee in some areas. Where this is illegal in India, law-enforcement often cracks down on the sale of fake ghee.[5] Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from ``vegetable ghee``.

Outside India

Several cultures make ghee outside of India. Egyptians make a product called سمنة بلدي (samna baladi, literally meaning ``local ghee``; i.e. Egyptian ghee) virtually identical to ghee in terms of process and end result. In Ethiopia, niter kibbeh (Amharic: ንጥር ቅቤ niṭer ḳibē) is made and used in much the same way as ghee, but with spices added during the process that result in a distinctive taste. Moroccans (especially Berbers) take this one step further, aging spiced ghee in the ground for months or even years, resulting in a product called smen. In Northeastern Brazil, a non-refrigerated butter very similar to ghee, called manteiga-de-garrafa (Butter-in-a-bottle) or manteiga-da-terra (Butter of the land), is common. In Europe, it is also widely used. For example, Wiener Schnitzel is traditionally fried in a version of ghee called Butterschmalz.


^ ^ ``Ghee -- Indian clarified butter``. Retrieved 2007-01-13.  ^ [Language and Style of the Vedic Rsis, Tatyana Jakovlevna Elizarenkova (C) 1995, p. 18.] ^ Matam Vijaya Kumara; Kari Sambaiaha; Belur R. Lokesh (February 2000). ``Hypocholesterolemic effect of anhydrous milk fat ghee is mediated by increasing the secretion of biliary lipids``. The Journal of Nutritional Biochemistry 11 (2): 69–75. doi:10.1016/S0955-2863(99)00072-8.  ^ ``Sellers of fake ghee booked in Hyderabad``. Retrieved 2007-03-03. 

External links

Wikibooks Cookbook has a recipe/module on Ghee Wikimedia Commons has media related to: Ghee Articles on ghee from Indian Foods Company: (commercial site) Articles on ghee from Ancient Organics: (commercial site) Health Benefits of Ghee, Organic Clarified Butter: (commercial site) Table comparing various commercially available ghee products: (non commercial site) Article on Ghee vs. Butter: (commercial site) v â€¢ d â€¢ e Edible fats and oils Fats Bacon fat â€¢ Blubber â€¢ Butter â€¢ Clarified butter â€¢ Cocoa butter â€¢ Dripping â€¢ Duck fat â€¢ Ghee â€¢ Lard â€¢ Margarine â€¢ Niter kibbeh â€¢ Salo â€¢ Schmaltz â€¢ Shea butter â€¢ Smen â€¢ Suet â€¢ Tallow â€¢ Vegetable shortening Oils Almond oil â€¢ Argan oil â€¢ Avocado oil â€¢ Canola oil â€¢ Cashew oil â€¢ Castor oil â€¢ Coconut oil â€¢ Colza oil â€¢ Corn oil â€¢ Cottonseed oil â€¢ Fish oil â€¢ Grape seed oil â€¢ Hazelnut oil â€¢ Hemp oil â€¢ Linseed oil (flaxseed oil) â€¢ Macadamia oil â€¢ Marula oil â€¢ Mongongo nut oil â€¢ Mustard oil â€¢ Olive oil â€¢ Palm oil (palm kernel oil) â€¢ Peanut oil â€¢ Pecan oil â€¢ Perilla oil â€¢ Pine nut oil â€¢ Pistachio oil â€¢ Poppyseed oil â€¢ Pumpkin seed oil â€¢ Rapeseed oil â€¢ Rice bran oil â€¢ Safflower oil â€¢ Sesame oil â€¢ Soybean oil â€¢ Sunflower oil â€¢ Tea seed oil â€¢ Walnut oil â€¢ Watermelon seed oil â€¢ Whale oil See also: List of vegetable oils â€¢ Cooking oil â€¢ Essential oil