Melted butter Ghi is made by heating butter over low heat until all the water evaporates, the ghee separates, and the butter turns into a clear, golden-yellow fat. It has a sweet, mild nutty flavor. Food prepared with it acquires a unique taste and aroma.
Good taste is not the only advantage of this butter. It does not foam or smoke at high temperatures, because the water (boiling at 100°C) evaporates during its cooking, and the solids of proteins (burning at 125°C) are removed. Melted butter is ideal for frying, stewing, baking and deep-frying. Seasons the porridge and gives it a shine. Soup or any sauce acquires a quality yellowish shade, nutritional properties are improved. Suitable for adding to food for babies and children.
The health-enhancing properties of Ghee have long been known in Ayurveda.
Country of origin: Great Britain
Ingredients: butter fat (99.8%), water (0.2%).
Nutritional value per 100 g
Energy value | 3692 kJ/ 898 kcal |
Fat | 99.8 g |
- from which saturated ones | 63.3 g |
Protein | <0.1 g |
Carbohydrates | <0.1 g |
Salts | <0.1 g |
Usage: use instead of oil for frying and roasting. Also flavor porridges, soups, stews.
Ingredients: butter fat (99.8%), water (0.2%).
Nutritional value 100 g
Energy value |
3692 kJ/ 898 kcal |
Fat |
99.8 g |
- from which saturated ones |
63.3 g |
Protein |
<0.1 g |
Carbohydrates |
<0.1 g |
Salt |
<0.1 g |
Use instead of oil for frying and roasting. Also flavor porridges, soups, stews.
It is pure butter, an ideal culinary fat suitable for baking (maintains a very high temperature). Also perfect to put to porridges, soups, stews. Lactose-free.
It is pure butter, an ideal cooking fat suitable for frying (retains a very high temperature). It is also perfect for seasoning porridges, soups and stews. Lactose free.
Lidle dar pigiau šitas ghi
02/12/2021Only registered users can comment.
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