Butter oil
Butter oil, also known as ghee or clarified butter, is a type of dairy product derived from butter. It is commonly used in cooking, especially in South Asian cuisine, and has a rich, nutty flavor.
Production[edit | edit source]
Butter oil is produced by heating butter to separate the milk solids and water from the butterfat. This process, known as clarification, results in a clear, golden liquid that is butter oil. The milk solids are removed because they can burn at high temperatures, while the butter oil has a higher smoke point and can be used for cooking at higher temperatures.
Nutritional Value[edit | edit source]
Butter oil is high in saturated fat and calories, but it also contains vitamin A, vitamin E, and other nutrients. Some studies suggest that the fats in butter oil may have health benefits, such as improving heart health and reducing inflammation, but more research is needed to confirm these findings.
Uses[edit | edit source]
In addition to its use in cooking, butter oil is also used in Ayurvedic medicine, a traditional system of medicine from India. It is believed to have healing properties and is used in a variety of treatments.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
