Choosing between ghee and olive oil is a tough choice, as both have unique health benefits that can impact one’s health. Ghee, a clarified butter is rich in fat-soluble vitamins A, D, E, and K and contains butyrate, which promotes gut health. It is ideal for cooking at high temperatures, but its saturated fat content has raised concerns about heart health when consumed excessively.
Olive oil, particularly extra virgin, is well-regarded for its heart-healthy monounsaturated fats and antioxidants, which can reduce inflammation and support cardiovascular health. However, its lower smoke point means it’s better suited for light sauteing or dressing salads rather than high-heat cooking. Studies suggest that regular consumption of olive oil may lower bad cholesterol and support brain health, adding to its appeal for health-conscious individuals.
Hence choosing one between ghee and olive oil depends on many factors including personal needs. We got in touch with Dr Vishal Khurana, Director- Gastroenterology, Metro Hospital Faridabad who explains the nutritional value, and how to use these two for maximum benefits. Ghee VS Olive Oil: Nutritional Comparison Dr Vishal shares that ghee and olive oil are two of the most well-known healthy fats.
Both have their own benefits. While they come with an entirely different nutrition profile and usage in the kitchen, knowing the difference will help you choose the right one as per your health objectives and lifestyle. - Ghee: It is well known.