Ghee
Overview
Ghee is clarified butter providing butyrate, vitamins A/D/E/K2, and heat stability, making it suitable for high-heat cooking.
Within the BRAIN Diet framework, ghee provides butyrate, vitamins A/D/E/K2, is heat-stable, and low in lactose/casein, making it suitable for high-heat cooking and Ayurvedic dishes [1][2].
Key Nutritional Highlights
- Grass-fed dairy fats differ in fatty-acid profile from conventional dairy, including CLA content [1]
- Short-chain fatty acids from saturated fats and fermentation support colonic and metabolic health context [2]
- Ghee is clarified butter providing butyrate, vitamins A/D/E/K2, and heat stability, making it suitable for high-heat cooking. [1]
- Ghee provides butyrate, vitamins A/D/E/K2, is heat-stable, and low in lactose/casein, making it suitable for high-heat cooking and Ayurvedic dishes. [2]
- Ghee is clarified butter providing butyrate, vitamins A/D/E/K2, and heat stability, making it suitable for high-heat cooking.
Food Context
Synergies
- Part of stable cooking fat strategy
Preparation
- Heat-stable for high-heat cooking
- Low in lactose/casein (suitable for some sensitivities)
- Supports butyrate intake
Recipes
Nutrient Tables (per 100 g)
Core nutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Energy | 876 kcal | — |
| Protein | 0.3 g | — |
| Total fat | 99.5 g | — |
| Saturated fat | 61.9 g | — |
Key vitamins and minerals
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Vitamin A | 840 µg | 93.3% |
| Vitamin E | 2.8 mg | 18.7% |
Bioactive compounds
Explicitly identified compounds, including individual fatty acids, with a defensible quantity or an explicit qualitative status. Asterisks (*) identify supplementary sources below. Unquantified or trace constituents are not automatically admitted to the Substances list.
| Compound / class | Amount per 100 g | Notes |
|---|---|---|
| Vitamin K2 | Present — quantity not established * | — |
- * Vitamin K2: Ghee is a documented dietary source of menaquinones (vitamin K2). USDA SR Legacy reports phylloquinone (vitamin K1), not K2, so K2 quantity is not established here.
This value uses a documented composition interpretation. See FCIR-006.
Substances
Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.
3 substances in this food
Vitamin A (Retinoids; β-Carotene precursor)
Neurodevelopment; immune regulation; antioxidant via carotenoids
Vitamin E (Tocopherols/Tocotrienols)
Lipid-phase antioxidant; protects PUFA (DHA) in membranes
Vitamin K2 (MK forms)
Calcium handling; potential roles in brain health; often co-occurs with fat-soluble vitamins
References
[1] Grass-fed dairy fats differ in fatty-acid profile from conventional dairy, including CLA content. Daley et al. 2010. A review of nutritional differences between grass-fed and grain-fed beef
[2] Short-chain fatty acids from saturated fats and fermentation support colonic and metabolic health context. Rose et al. 2018. Butyrate enhances mitochondrial function during oxidative stress in cell lines from boys with autism