Ghee (Clarified Butter)
Cooking Oils & Fats · 9 specs
Direct Answer
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).
Source: USDA FoodData Central (FDC ID: 171314) · Last reviewed Aug 28, 2026
Specs
| Smoke Point | 252°C (485°F) |
| Monounsaturated Fat (MUFA) | 28.7 (Oleic Acid) % |
| Polyunsaturated Fat (PUFA) | 3.7 (Linoleic Acid) % |
| Saturated Fat (SFA) | 62.0 (Palmitic, Stearic, Butyric) % |
| Omega-6 to Omega-3 Ratio | 2 : 1 (Grass-Fed) |
| Primary Fatty Acid | Palmitic / Oleic / Butyric Acid (C4:0) |
| Free Acidity (as Oleic) | ≤ 0.30 % |
| Extraction Method | Slow simmering + Milk solid filtration |
| Shelf Life | 12 Months (Ambient temperature shelf-stable) |
Removal of Milk Solids & Butyrate Riches
Removing whey and casein eliminates the burning compounds that limit whole butter's smoke point to 150°C, raising ghee's heat tolerance to 252°C while retaining short-chain butyric acid.
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