Ghee and olive oil are both fat-rich cooking staples but differ in composition. Ghee contains saturated fats, and while unsafe for overconsumption, saturated fat is a vital source of energy and can provide fat-soluble vitamins A, D, E, and K. Contrary, olive oil – – is typically high in monounsaturated fat, which is associated with cardiovascular benefits.
Health Benefits and Risks
In Ayurveda, ghee has a long history of use as a digestive aid, and has a reputation as having anti-inflammatory properties. Ghee is considered an oils-high smoke point (around 250 degrees Celsius) lends itself to all high heat cooking such as sautéing and frying.
Similarly, olive oil is an important part of Mediterranean dietary practices, and also has health benefits. It contains antioxidants, none more recognised than polyphenols. Antioxidants fight inflammation and improve health conditions associated with chronic disease. s.
Cooking Uses: Tradition Meets Modern Wellness
Ghee has robust flavor and does not go rancid. Olive oil is frequently used in Western and Mediterranean cooking – with pasta, grilled vegetables, and dressings as prime applications. Ghee has depth and richness, whereas it has freshness and lightness.
Final Verdict
Both have benefits. Use ghee if you have a high-heat preparation where it will add flavor of the fat, or for traditional Indian cuisine, or a keto lifestyle. Use olive oil if you are making a cold preparation, some light cooking, that is not going to affect flavor, but is a heart-healthy preparation. The best option might be to have ghee on your shelf and to use them according to the health goals and menus. click here for the source
