Ghee is also known as clarified butter, drawn butter, butter oil, or AMF (Anhydrous Milk Fat) in Western countries. For cooking, at higher temperatures, ghee is preferred due to its higher smoking points.
Butter is included in the dairy product because it is made from churning fermented or fresh cream or milk. It is the best option for the topping of a variety of dishes.
Comparison Table Between Ghee and Butter
|Parameters of Comparison||Ghee||Butter|
|Interpretation||It is clarified butter which is made from the milk of buffalos and cows.||It is a dairy product that is made from the protein and fat components of milk.|
|Flavor||Rich and nutly||Creamy, sweet, and smooth|
|Shelf life||Refrigerated: 1 year||Refrigerated: 1 month|
|Fat||Higher cocentration||Lower concentration|
What is Ghee?
It arouses in ancient India and is commonly used in Middle Eastern cuisine, Indian subcontinent cuisine, religious rituals, and traditional medicine.
Ghee is produced by simmering butter (churned from cream), skimming impurities from the surface. Later pouring and let solid residue settle at the bottom for discard while clear liquid fat to retain.
The ingredient ghee contains antioxidants, vitamins, and healthy fats. To absorb essential minerals and vitamins in the body ghee plays an important role.
Carbonyls, lactones, free fatty acids, and alcohols are the main flavor components of it. The temperature of its clarification and ripening of the butter also affect the flavor of the ghee.
What is Butter?
Butter is a part of the dairy product which is made from the protein and fat components of churned cream. At room temperature, it is a semi-solid emulsion with 80% of butterfat.
Butter is majorly made from cow's milk but it can also be produced from other mammals' milk such as yaks, sheep, buffalo, and goats.
Butter can be a healthier part of the diet if it is eaten in moderation. It has a low carbohydrate diet which helps to maintain weight or lose weight.
As butter has several benefits but there are also some potential drawbacks of butter. Milk solids that are present in butter will start burning and turn brown at a higher temperature.
Main Differences Between Ghee and Butter
- In terms of nutrients, ghee contains vitamin A, vitamin C, vitamin D, vitamin K, and vitamin E. While butter contains vitamin A, vitamin D, calcium, and vitamin E.
- Ghee is referred to as a healthier option as compared to butter. Because ghee has fewer calories while butter has more calories. Even the risk of cardiovascular disease is low in ghee.
So, it can be concluded that both ghee and butter are types of dairy products. As they are extracted from mammals such as goats, cows, and buffalos, etc.
For a healthier option, ghee is preferred because it is easy to digest as it does not contain any casein or lactose whereas butter does. Ghee has fewer calories but butter has more.
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