Should ghee be tempered in vegetables and pulses or not? Know what nutritionists say


To stay healthy, we have got the habit of eating ghee only from the elders. Vegetables and pulses are not made without ghee in many Indian households. Ghee is directly linked to physical strength. Ghee is beneficial in improving the health of our body, this is also true, but do you know that the use of ghee after heating for making vegetables or tempering in pulses reduces its properties. .


Gut health expert and nutritionist Avanti Deshpande has recently posted a video on Instagram in which she has also advised not to use ghee for tempering vegetables and pulses. He has also advised to use oil instead of ghee for tempering.

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Said this in an Instagram post
Sharing the video on social media platform Instagram, nutritionist Avanti Deshpande says that ‘I see that many people use ghee for tempering while making vegetables. Being a nutritionist, I feel it is not advisable. Ghee is a saturated fat. This means that the smoke point of ghee is less as compared to oil. Whenever ghee is heated while cooking vegetables or tempering pulses, the temperature exceeds the prescribed limit, due to which the fatty acids become saturated and it gets disintegrated, thereby reducing its nutritional quality. .’


Avanti further says that ‘the right way to eat ghee is to eat it by putting it in roti, eating it over rice or lentils.’ Instead of ghee for making vegetables or tempering, Avanti also recommends using those cooking oils which have high smoke point like groundnut oil, sunflower oil, saffola oil etc.

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Let us tell you that cow’s ghee is considered the best in terms of health, while buffalo’s ghee is also used a lot in homes. If ghee is consumed in the right way, it can be very beneficial for us.

Tags: Health, Lifestyle

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