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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Ghee is considered a healthy fat for frying due to its high smoke point (around 485°F/250°C), which means it's stable at high temperatures and less likely to produce harmful compounds. It also contains beneficial compounds like butyric acid and fat-soluble vitamins A, E, and K. However, like all fats, it is calorie-dense and should be consumed in moderation.
Per 100g, ghee contains approximately 876 calories, 99.5g of fat, 0.3g of protein, and 0g of carbohydrates. It is almost pure fat, making it a concentrated source of energy and a good option for high-fat diets.
While ghee is calorie-dense, its healthy fats can promote satiety, potentially aiding in portion control. It also contains butyric acid, which some research suggests may support metabolism. However, weight loss ultimately depends on overall caloric intake and expenditure, so moderation is key.
Ghee is virtually free of lactose and casein, the primary milk proteins, because these are removed during its clarification process. This makes it a suitable cooking fat for many individuals with dairy sensitivities or lactose intolerance, though it is still derived from dairy.
No, ghee is not vegan. It is made from butter, which is a dairy product derived from animal milk. While it is vegetarian, it does not fit a vegan diet.
Yes, ghee is highly keto-friendly. It is almost pure fat with virtually no carbohydrates or protein, making it an excellent fat source for those following a ketogenic diet to meet their fat macros.
Ghee is excellent for frying due to its exceptionally high smoke point of approximately 485°F (250°C). This stability at high temperatures prevents it from breaking down and forming harmful free radicals, making it a safer and healthier option for high-heat cooking compared to many other oils.
ghee for frying is a versatile ingredient found in cuisines around the world. With 876 calories per 100g and 0.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Ghee has a rich, nutty, and slightly sweet flavor, often described as a more intense and caramelized version of butter. It adds a distinct depth of flavor to dishes, especially in Indian cuisine, without the milky notes of regular butter.
Ghee should be stored in an airtight container in a cool, dark place, away from direct sunlight and heat. Refrigeration is not typically necessary for commercially prepared ghee, but it can extend its shelf life, especially in warm climates.
When stored properly in a cool, dark place, unopened ghee can last for up to 12 months or even longer. Once opened, it typically remains fresh for 3-6 months at room temperature and can last up to a year or more if refrigerated.