Desi Ghee Nutrition Facts — Detailed Breakdown Per Tablespoon
Quick Answer
Desi ghee nutrition per 1 tablespoon (14g): 112 calories, 12.7g total fat (7.9g saturated, 3.7g monounsaturated, 0.5g polyunsaturated), 0g carbohydrates, 0g protein, 33mg cholesterol, Vitamin A 438 IU, Vitamin E 0.4mg, Vitamin K 1.1mcg. Authentic A2 bilona desi ghee also contains CLA (conjugated linoleic acid) and Butyric acid not listed on standard nutrition labels but scientifically significant.
Desi Ghee Nutrition Facts — Detailed Breakdown Per Spoon and Serving
Desi ghee is nearly pure fat — but not all fats are equal, and the specific fat profile of authentic A2 bilona ghee is remarkably different from commercial cooking oils. Here is a complete nutritional breakdown.
Desi Ghee Nutrition Per Tablespoon (14g)
| Nutrient | Amount per 14g (1 tbsp) | % Daily Value |
|---|---|---|
| Calories | 112 kcal | 6% |
| Total Fat | 12.7g | 16% |
| Saturated Fat | 7.9g | 40% |
| Monounsaturated Fat | 3.7g | — |
| Polyunsaturated Fat | 0.5g | — |
| CLA (A2 ghee) | ~0.5–1g | Not listed (therapeutic) |
| Butyric Acid | ~0.4g (3–4%) | Not listed (therapeutic) |
| Cholesterol | 33mg | 11% |
| Vitamin A | 438 IU | 9% |
| Vitamin E | 0.4mg | 3% |
Why Desi Ghee’s Fat Profile Is Unique
Butyric Acid — The Gut Healer
At 3–4% of ghee’s fat content, Butyric acid is ghee’s most therapeutically significant component. It is the primary energy source for colonocytes (colon cells), repairs intestinal permeability (leaky gut), and has anti-inflammatory and anti-cancer properties. Commercial cooking oils contain none.
CLA — The Metabolic Regulator
Conjugated linoleic acid in A2 ghee from grass-fed indigenous cows is significantly higher than commercial ghee. CLA has been studied for: body fat reduction, insulin sensitivity improvement, and anti-tumor effects. Grain-fed cows produce 3–5x less CLA.
High Smoke Point — Cooking Safety
Desi ghee has a smoke point of 250°C (482°F) — higher than most cooking oils. This means it does not oxidize or produce harmful free radicals at normal cooking temperatures, unlike polyunsaturated vegetable oils.
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