Ghee, a class of clarified butter originated in ancient India is commonly used in Southeast Asian cuisine, Middle Eastern cuisine and religious rituals. Typically prepared by simmering butter, it is cooked over low heat until the milk solids have a chance to start to brown lightly, creating a slightly nutty, caramelized vibe. Shikhar Organization bring you the Upakar Ghee. It is unbelievably delicious and has been gently caramelized, then transformed into a smooth spread. The best part is that it is shelf-stable and has high smoke-point, making it pretty much an ideal cooking oil. It helps you keep warm within. It is pure and warmed to lukewarm temperature so it is good for clogged nose. It is good for intestinal health, keeps constipation at bay and helps decrease glycemic index.
Ghee may be made of milk from various domesticated ungulates, such as cows and sheep. The composition of ghee varies depending on the animal whose milk has been used. The vitamin A content ranged from 315 to 375 international units per 100 grams. Palmitic acid and oleic acid were two of the main fatty acids found in both cow and sheep ghee. The saturated fatty acid profile was 53.9 to 66.8 percent, the unsaturated fatty acid profile was 22.8 to 38.0 and the other fatty acids was 3.5 to 10.4. Cholesterol amounts ranged from 252 to 284 mg/100 grams.
500gm | 1kg