GHEE: Has a slightly nuttier flavor and is better for frying or sauteing, since its smoke point is higher
One might be easier to digest.
OM ghee: Butter eaters aren't necessarily more prone to heart disease, says a new study. But what's up with ghee, the clarified (purified) version you keep seeing at the store? NYC nutritionist Isabel Smith, R.D., clears things up.
BUTTER: Contains casein (milk protein) and lactose (milk sugar), making it tougher to break down if you're sensitive to dairy
GHEE: Heat removes most of the casein and lactose, so it could be easier to stomach. It also offers butyrate, a fatty acid that may aid digestion.
BUTTER: Has vitamins A and D and packs 102 calories per tablespoon
GHEE: Offers A and E at 112 cals per tablespoon. It also contains conjugated linoleic acid, which may protect against colorectal and breast cancers.
BUTTER: That classic taste can't be beat in cookies or melted atop toast or veggies.
GHEE: Has a slightly nuttier flavor and is better for frying or sauteing, since its smoke point is higher (450°F versus 350°F). Translation: less chance of charred food.