Greasing your pan or pressure cooker is the first step of cooking, without which preparing a meal is impossible. Now the question arises which of the above-given options should be used? While ghee is traditionally used for both cooking pulses and greasing chapatis, oil is usually used to cook vegetables and frying. Butter is another condiment that is typically used in English breakfast for spreading on breads or croissants. All three ingredients have their own set of benefits and uses associated with them. Here we do a detailed analysis of the benefits of all three of them:
Cooking Ingredient: Butter
Properties Of Butter
Butter has been always associated with good immunity and heart health. It is said to have antioxidants which prevent the weakening of arteries. Full of good cholesterol and fat, butter fills up for body's fat requirement. It also contains nutrients like butyrate and conjugated linoleic acid which keeps you healthy.
Cooking With Butter
Butter is usually used while cooking to sauté vegetables. It is cooked on low to medium flame and enhances the taste of the vegetables. Other important use of butter can be seen in baking. It is an essential ingredient of cakes, breads, and muffins as it helps in giving the fluffy texture to them.
In terms of calorie concentration, butter has more calories than ghee and oil. Thus, butter should be consumed in moderate quantities. Excess of this ingredient not only leads to obesity but can also cause increased cholesterol.
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Cooking Ingredient: Ghee
Properties Of Ghee
Also known as clarified butter, ghee has been a part of the Indian kitchen since time immemorial. It has loads of health benefits and is a storehouse of good fats. Right from boosting the digestive process to keeping the intestines healthy, ghee provides the right kind of nutrients to you. Ghee contains lauric acid which is a potent antimicrobial and antifungal substance. This makes your immune system stronger and also gives you a good dose of energy.
Cooking With Ghee
Ghee is usually used to cook pulses and vegetables as it is ideal for high-temperature cooking. With a smoking point of 485° F, you need not worry about its burning. Ghee is used to grease chapatis and a dollop of ghee is usually added on the top of dal or curry to enhance its taste.
Ghee is low in terms of fat concentration as compared to butter. It is prepared by boiling the butter at high temperatures and removing the milk residues. This process eliminates the extra fat as well.
Cooking Ingredient: Oil
Properties Of Oil
Oil is usually low on saturated fats and can prevent heart diseases. Olive oil contains large amounts of antioxidants and has strong anti-inflammatory properties. Oils help your body in absorbing fat-soluble vitamins such as A, D, E and K. Thus oil, if consumed in moderation, can help you in managing your cholesterol as well as weight.
Cooking With Oil
There are several categories of oil available in the market such as rice bran oil, olive oil, groundnut oil, sunflower oil, mustard oil, and several more. You can opt for any of them based on your taste and preference. Rice bran oil is the most used cooking oil when it comes to Indian households due to its property of bearing high temperatures. Oil is usually used for cooking vegetables, shallow frying, and deep-frying. Rice bran is a flavourless oil and thus goes well with anything.
Olive is considered to be a healthier alternative and has gained popularity in the past few years. You need to ensure that you don’t cook olive oil on high temperatures as it damages its properties. Olive oil is also used as a dressing on various salads and cuisines.
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