Nestle Everyday Shahi Ghee, 1L

Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the top most layer of dahi which is also called Bilona method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color and taste of ghee depend on the quality of the butter, the milk source used in the process and the duration of time spent boiling.

Flavor

The main flavor components of ghee are carbonyls, free fatty acids, lactones, and alcohols. Along with the flavor of milk fat, the ripening of the butter and temperature at which it is clarified also affect the flavor. For example, ghee produced by the clarification of butter at 100 °C or less results in a mild flavor, whereas batches produced at 120 °C produce a strong flavor.

Nutrition

Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats.[14] It is also rich in oxidized cholesterol: 259 μg/g, or 12.3% of total cholesterol.[15][16] Ghee is also sometimes called desi (country-made) ghee or asli (genuine) ghee to distinguish it from the modern “vegetable ghee”.

Fats & fatty acids Amounts per 100 g of ghee[14]

Total fat 99.5 g

Saturated fat 61.9 g

Monounsaturated fat 28.7 g

Polyunsaturated fat 3.7 g

Trans fats 4 g

Omega-3 fatty acids 1.447 g

Omega-6 fatty acids 2.247 g

Omega-9 fatty acids 25.026 g

Other non-fat nutrients Amounts per 100 g of ghee

Carbohydrates 0

Minerals 0

Cholesterol 256 mg (85%DV)

Phytosterols 0

Vitamin A 3069 IU (61% DV)

Vitamin B, C, D 0

Vitamin E 2.8 mg (14% DV)

Vitamin K 8.6 µg (11% DV)

Disclaimer

Every effort is made to maintain accuracy of all information. However, actual product packaging and materials may contain more and/or different information. It is recommended not to solely rely on the information presented.