Many people condemn dietary fat, but in fact, it is essential to consume at least some source of these molecules, known as lipids.
Fats are part of the essential macronutrients within the food pyramid. There are healthier sources of fats, such as butter and ghee, for example.
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Is it better to use ghee or butter in food?
Understand at once which is the healthiest source of fat:
ghee
The big advantage of using ghee is that it has a high boiling point: around 252 degrees celsius, making it good for high heat cooking of other foods.
In addition, ghee contains many nutrients: it ensures the presence of several vitamins (A, D, E, N and K) and omega 3; and contains butyrate, which is a short-chain fatty acid. With that, all these nutrients are great for the smooth functioning of the gut and brain.
Butter
The importance of correctly using butter as a source of dietary fat is directly related to its boiling point during heating.
It is essential to understand that butter begins to evaporate at a temperature around 176 degrees Celsius, which can lead to the formation of toxic compounds when ingested by the body.
Based on this information, it is recommended to avoid using heated butter for frying food or preparing snacks, among other culinary applications. Opting for ghee, on the other hand, is considered the best alternative in these circumstances.
However, you can still continue consuming butter without fear on toast or crackers, as it contains the same benefits and nutrients as ghee.
In addition, butter offers the advantage of containing fewer calories: about 7 calories per gram, compared to ghee, which has 9 calories per gram.
Remember that, regardless of your choice, both should be consumed in moderation to avoid developing high cholesterol and other health problems.
