In most Indian households, ghee is often preferred over butter. This is because ghee is said to be a healthy alternative. Ghee is a type of highly-clarified butter and is derived from cow’s milk. Butter too is derived from cow’s milk, which makes the nutritional profiles and fat content of both ghee and butter quite similar.
Both are said to have similar culinary properties as well as nutritional compositions. But there are some ways in which these two dairy products are different from each other. Have a look at some of the differences between the two.
1. When it comes to culinary uses, ghee is used for many dishes such as dals, curries, etc. It is also often used to make desserts like halwa, whereas butter is used for sauteing vegetables, cooking meat and preparing different kinds of sauces.
2. In terms of storing the two dairy products, ghee can be stored at room temperature for as long as 2-3 months, whereas butter should be refrigerated and must be wrapped in butter paper.
3. Ghee contains a higher concentration of fat than butter. It contains 60 percent saturated fats and provides 900 Kcal per 100 grams. On the other hand, butter contains 3 grams of trans fats, 51 percent saturated fats and 717 Kcal per 100 grams.
4. Ghee contains a lesser amount of dairy proteins as compared to butter and is free of milk sugar lactose. Butter contains both milk sugar lactose and milk protein casein.
Both ghee and butter have similar nutritional composition and fat content. But since ghee is free of milk sugar lactose and milk protein casein, it is better for those suffering from lactose intolerance and casein intolerance.