Ghee, a form of clarified butter, holds a significant place in Indian food and culture, with its origins tracing back thousands of years. Ghee is used in preparation of various food articles as it enhances taste of the food along with health benefits.
In Ayurveda, ghee is highly esteemed and considered the best among fats due to its unique qualities and the meticulous process through which it is made hence it is advised to consume on daily basis.
Composition of Ghee
1. Fats - Saturated Fatty Acids (SFA), Monounsaturated Fatty Acids (MUFA), Polyunsaturated Fatty Acids (PUFA), Trans Fats
2. Vitamins
Vitamin A: Essential for vision, immune function, and skin health.
Vitamin D: Important for calcium absorption and bone health.
Vitamin E: Acts as an antioxidant, protecting cells from damage.
Vitamin K: Crucial for blood clotting and bone health.
3. Cholesterol
Ghee contains dietary cholesterol, which is important for the production of hormones, vitamin D, and bile acids.
4. Minerals
Calcium, Phosphorus, Iron.
Fatty acids present in Ghee are
Butyric acid
Caproic acid
Caprylic acid
Capric acid
Lauric acid
Myristic acid
Palmitic acid
Stearic acid
Palmitoleic acid
Oleic acid
Linoleic acid
Alpha-linolenic acid
Health benefits
1. Ghee improves cognitive functions including intellect, learning and memory.
2. Fatty acids present in Ghee improve brain health and beneficial in Alzheimer's disease.
3. Ghee improves the gut heath my increasing the level of gut microbiome.
4. Provides immunity.
5. Reduces the risk of heart diseases.
6. Improves skin health.
7. Helps in wound healing.
8. Reduces inflammation because of its anti-inflammatory property
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GHEE- THE SUPER FOOD
