Side-by-Side Comparison
Cooking Oils & Fats
Ghee (Clarified Butter) vs. Coconut Oil (Virgin Unrefined)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Ghee (Clarified Butter)
Coconut Oil (Virgin Unrefined)
Ghee is clarified butterfat simmered until water evaporates and milk solids caramelize and are filtered out. Per 100g, it delivers 884 kcal, 99.8g fat (62% saturated, 29% monounsaturated), zero lactose, zero casein, and a high smoke point of 252°C (485°F).
Virgin coconut oil is cold-pressed from fresh coconut meat (Cocos nucifera). Per 100g, it provides 862 kcal, 100g fat (87% saturated fat rich in medium-chain lauric acid C12:0), and a moderate smoke point of 177°C (350°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
252°C (485°F) | 177°C (350°F) |
|
Monounsaturated Fat (MUFA)
|
28.7 (Oleic Acid) % | 6.3 % |
|
Polyunsaturated Fat (PUFA)
|
3.7 (Linoleic Acid) % | 1.7 % |
|
Saturated Fat (SFA)
|
62.0 (Palmitic, Stearic, Butyric) % | 87.0 (Lauric, Myristic, Palmitic) % |
|
Omega-6 to Omega-3 Ratio
|
2 : 1 (Grass-Fed) | N/A (Negligible PUFA) |
|
Primary Fatty Acid
|
Palmitic / Oleic / Butyric Acid (C4:0) | Lauric Acid (C12:0 ~48%) |
|
Free Acidity (as Oleic)
|
≤ 0.30 % | ≤ 0.20 % |
|
Extraction Method
|
Slow simmering + Milk solid filtration | Cold expeller-pressed virgin meat |
|
Shelf Life
|
12 Months (Ambient temperature shelf-stable) | 24 – 36 Months (Highly resistant to oxidation) |
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