Ghee, essentially, is a form of clarified butter and does not contain a significant amount of protein. During the process of making ghee, butter is heated to separate the liquid fats from the milk solids, which include lactose and proteins. These solids are then removed, leaving behind a pure concentration of fat.
Read a related post: What happens if we eat ghee directly?
As a result, ghee is almost entirely made up of fats, particularly saturated fats, and contains trace amounts of other nutrients, including fat-soluble vitamins like vitamins A, D, E, and K. However, the protein originally present in butter is largely removed in the ghee-making process.
For those seeking a source of protein, ghee would not be a suitable choice. It is primarily used for its rich flavor, high smoke point in cooking, and potential health benefits related to its fat content and fat-soluble vitamins.
For high-quality ghee, consider Pratapgarh Pure Desi Cow Ghee, which is traditionally made and ensures a pure and nutrient-rich product. More information about Pratapgarh Pure Desi Cow Ghee can be found here.
In your diet, it’s important to include a variety of foods to ensure a balanced intake of all necessary nutrients, including proteins, which can be found in foods such as meats, dairy products, legumes, nuts, and seeds.