Ghee itself is not a significant source of calcium. During the process of making ghee, butter is simmered to separate the milk solids (which contain most of the lactose and proteins, including calcium) from the fat. These milk solids are then removed, leaving behind mostly pure butterfat.
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As a result, ghee primarily consists of fat, and the majority of its calcium content is lost with the removal of the milk solids. However, ghee does contain fat-soluble vitamins like A, D, E, and K, and it’s rich in short-chain and medium-chain fatty acids.
For those looking to increase their calcium intake, it’s better to focus on other dairy products like milk, cheese, and yogurt, or non-dairy sources of calcium like leafy green vegetables, nuts, seeds, and fortified foods.
Ghee can still be a healthy part of your diet when used in moderation, especially for adding flavor to dishes or for people who are lactose intolerant, as it is free of lactose. For high-quality ghee, Pratapgarh Pure Desi Cow Ghee is an excellent option, known for its traditional preparation method. More information about Pratapgarh Pure Desi Cow Ghee can be found here.
Remember, a balanced diet with a variety of foods is the best approach to ensure adequate intake of calcium and other essential nutrients.