For Nepalis, ghee is a religious matter rather than a food item. Ghee has dominated most Nepali kitchens for centuries. Use of ghee in sweets is viewed by customers as the symbol of their quality and richness.

But the metabolic epidemic comprising of diabetes, heart disease, obesity and hypertension (metabolic syndrome X) which have emerged in the recent decades in Nepal has put a question mark on this Nepali favorite cooking medium. 

Today I am going to talk about all the pros and cons of the ghee and clear all your doubts so you can safely include ghee to your daily diet. Before we go ahead, let’s take a look at nutritional information of the ghee.

One tablespoon (15g) of ghee has approximately 135 calories, all of which come from fat. That small amount of ghee has 15 grams of total fat and 9 grams of saturated fat, or 45% of the recommended daily value. A tablespoon of ghee also has 45 milligrams of cholesterol, or 15% of the daily value. Ghee is free of sodium, carbohydrates, fiber, sugar and protein.