Following tables shows the different analysis.*
( sample analysis of home made cow ghrit)
Composition Value Composition Value
Energy- Kcal 899.1 Triglycerides 97-98%
Carbohydrate % by mass Nil Diglycerides 0.25-0.4
Fat % by mass 99.9 Monoglycerides 0.016-0.038
Protein % by mass Nil Keto-AcidGlycerides 0.015-0.018
Vit A 550 ug Glyceryides 0.011-0.015
Saturated Fat 67.33 gm Free Fatty Acids 0.1-0.44
MUFA 29.17 g Phospholipids 0.2-1.0
PUFA 3.45 Sterols 0.22-0.41
Cholesterol 310 mg VitaminA 3500 IU/100gm
Table 2A. The Composition of cow’s ghee glycerides.
Table. 2B. The Composition of ghee residue obtained from Indian Cow
Fatty Acid % Composition %
Butyric acid 4.5-6.0 Moisture 14.4
Caproic acid 1-1.36 Fat 32.4
Caprylic acid 0.9-1 Protein 36
Lauric acid 6-7 Lactose 12
Myristic acid 21-23 Ash 5.2
Palmitic acid 19-19.5 Stearic acid 11-11.5
Arachidic acid 0.5-0.8
Oleic acid 27-27.5
Linoleic acid 4-5
DESHI GHEE V/S
VEGETABLE OIL
Marketing strategies force common
Indians for switching their cooking
media from Ghee to refined
hydrogenated vegetable oil. This
creates the confusion of blocking our
arteries called “THE FEAR OF
CHOLESTEROL”
Is this right?? Or just being propagated
by multinationals to sell their so-called
low cholesterol refined or vegetable
oil??
Cow’s ghee contains 62-67% saturated
fat and a good amount of
MUFA(Monounsaturated fatty acids)
which is most desirable for the health
and this amount is more than that of
vegetable oil.
Cow’s ghee contains Linoleic acid which
is only found in cow’s ghee - again a
very essential fatty acid for proper
growth of the human body.
Apart from all of this, cow’s ghee has
some peculiar characteristics which are
as follows-
During preparation of ghee, protein
casein is removed. Animal studies show
that casein elevates cholesterol. (Butter
oil- IJCP July 1990)
It contains natural Vit A which keeps the
outer lining of eyeball moist and
prevent blindness- Chakusashy.
Its melting point is 35 degree Celsius
which is less than the normal human
body temperature leading to its
digestibility coefficient rate 96% which
highest among the all edible oils.
Other ingredients mixed with ghee as a
vehicle (Anupan) reach up to the
cellular level because of its lipophilic
nature. Yogvahi.
Contains beta-carotene and Vit E which
are well-known antioxidants- Ayushya
Dec. 2018 www.yogicherald.com
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