Description
Ghee is prepared by boiling cow milk up to 42 degrees temperature then it is mixed with curd cultures and incubated. After incubation, this composition is further churned using the ancient methodology into cultured butter, which finally simmers into ghee.
Quantity | 1 L |
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Nutritional Facts:
Nutritional Facts per 100 ml | Value (Approx.) |
Energy | 895 kcal |
Total Fat | 99.7g |
Saturated Fat | 64.16g |
MUFA | 24.73g |
PUFA | 2.17g |
Cholesterol | 55mg |
Trans Fat | 1.92g |
Vitamin A (Beta-carotene) | 2200ug |
Vitamin E(d-alpha-tocopherol) | 1400ug |
Protein | 0.0g |
Carbohydrates | 0.0g |
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