Per tablespoon, Amul ghee has about 120–130 calories, ~14 g fat (around 9 g saturated), and zero carbs or protein.
Per Teaspoon
Per Tablespoon
Per 2 Tbsp
Light Spoon Use
- Tadka for four: 1 tsp
- Finish rotis: thin brush
- Keep extra oil off
Low Cal
Daily Cooking
- 1 tbsp in pan
- Skip added oil
- Taste before more
Balanced
Rich Prep
- Halwa/laddu base
- Slow roast flour
- Watch total spoons
Indulgent
Why People Reach For This Kitchen Fat
Cooked right, ghee adds aroma, gloss, and that nutty edge. It tolerates heat better than many common fats and brings a steady texture to Indian sweets, tadka, and pan work. Because it’s almost pure milk fat with water and milk solids removed, you get a clean flavor and a long shelf life.
From a nutrition angle, it’s all fat with no carbs or protein. That’s the reason teaspoon counts matter. A little gives plenty of flavor; a heavy hand pushes calories fast.
Amul Ghee Nutrition Details With Practical Serving Sizes
Let’s pin down the typical numbers home cooks compare: per 100 g, by spoon, and by use case. Values below align with the clarified butter entry used by many databases and mirror what branded tins show on panels.
| Serving | Calories | Fat • Saturated • Cholesterol |
|---|---|---|
| 100 g | ~900 kcal | ~100 g fat • ~60 g sat • ~300 mg chol |
| 1 tbsp (14 g) | ~125 kcal | ~14 g fat • ~9 g sat • ~30 mg chol |
| 1 tsp (5 g) | ~45 kcal | ~5 g fat • ~3 g sat • ~11 mg chol |
These figures match the clarified butter profile referenced by FoodData Central, where 100 g shows about 900 kcal with fat supplying the energy load. Commercial labels round to similar spoon values, so your kitchen math stays consistent across packs.
How Those Numbers Fit Into Daily Eating
All the calories come from fat. That isn’t a problem by itself; it just means portion discipline. If lunch uses two teaspoons in tempering and another teaspoon finishes a hot paratha, you’re near 135 calories before counting the rest of the plate.
Balancing Fat Across The Plate
Pair ghee with lean items when you want that buttery note. Think dal with plenty of lentils, grilled paneer, or a heap of mixed veg. Swap out other visible fats when you plan to use more than a spoon or two. One easy move is to skip extra oil in the pan if you finish with a ghee drizzle.
Smoke Point And Cooking Jobs
Clarified butter stands up to mid-high heat because the milk solids are removed. That helps with tadka, roast potatoes, and many sweets where you need a nutty base. For long deep-fry sessions, a neutral oil can be more practical, while a spoon of ghee saved for finishing keeps the aroma front and center.
Label Literacy: What To Check On The Tin
Branded packs in India list total fat, saturated fat, trans fat, and cholesterol per 100 g, and often per spoon. That layout follows national rules for nutrition panels. You’ll also see short ingredient lines—usually just milk fat. If vitamins are mentioned, it’s commonly vitamin A that occurs in dairy fat.
If you track saturated fat, the per-spoon number helps you budget the day. The 9 g range for a tablespoon can eat into most people’s daily limit. Weighing isn’t practical in many homes, so a level spoon becomes the best control tool. For the policy backdrop, India’s rule set explains how fats must be declared; see the labelling and display regulations that standardize panels and the use of “not more than” phrasing for saturated and trans fat.
Calories Versus Flavor: Where A Little Goes Far
Two teaspoons in tadka punch above their weight. The aroma coats legumes and veg, so you don’t need more. In sweets, slow roasting in ghee pulls deep notes from flour, semolina, or besan. Start low, taste, then add only if the pan asks for it. That habit keeps flavor up and calories in check.
Comparing Clarified Butter To Other Fats You Use
Every cooking fat has a profile. Some bring neutral behavior, others carry a dairy character. The quick grid below helps you choose without second-guessing.
| Fat | Best Uses | Notes |
|---|---|---|
| Ghee | Tadka, roasting, sweets | Dairy aroma; no lactose; spoon counts matter |
| Neutral Oil | Deep-fry, high-heat sear | Clean taste; watch total oil volume |
| Butter | Low-heat sauté, baking | Milk solids brown fast; lower smoke point |
Common Questions Answered With Real-World Tips
Does It Have Carbs Or Protein?
No. It’s virtually all fat. That’s why the energy density is high and why spoon discipline shapes outcomes. If a recipe tastes flat, add salt, spice, or acid before reaching for another spoon of fat.
What About Vitamins?
Dairy fat naturally carries vitamin A, and amounts vary with season and feed. That’s why labeled vitamin values can differ across batches and pack sizes. The database page linked above lists vitamin A in international units for clarified butter entries drawn from national sources.
Is There Lactose?
Ghee removes milk solids during clarifying, so lactose is essentially absent. Many who avoid lactose do well with it, though anyone with allergies should lean on personal medical guidance for their own case.
How To Measure Without A Scale
Use standard spoons. Level the top rather than heaping. For a lighter touch, melt a teaspoon and brush it across roti with a silicone brush. You cover more surface with less fat, which protects both flavor balance and calories.
Portion Play For Common Dishes
For dal tempering for four, start with one teaspoon. For halwa in a small pan, begin with one tablespoon and taste for aroma before adding more. For roasting potatoes for two, a level tablespoon coats cubes well in a non-stick pan. Add in small steps, not in big pours.
Reading Claims About Trans Fat
Pack fronts in India may show a symbol for “trans-fat-free.” That logo ties to national limits for industrial trans fat. Clarified butter does not rely on partially hydrogenated oils, so declared values are typically at or near zero on labels. Brands still list trans fat on panels, following the same rule set that covers saturated fat and cholesterol.
Practical Ways To Fit It Into Different Diet Styles
Weight Management
Flavor per spoon is the ally here. Keep a tiny ladle for ghee and a regular ladle for oil. That simple swap cuts extra pours when you cook in a rush. Another trick: warm the spoon for a second; warm fat spreads thinner across surfaces.
Low-Carb Days
Many low-carb plates lean on fat for energy. If that’s the pattern, anchor meals with lean protein and fiber-rich veg so the spoons of ghee don’t crowd the plate. Keep an eye on total saturated fat for the day, and use neutral oil where you don’t need dairy aroma.
Vegetarian Protein Plates
Pair with dal, chana, rajma, tofu, or paneer. The dairy aroma makes simple bowls feel satisfying, so you don’t chase extra fat elsewhere. Toast spices in a small amount first, then bloom aromatics; you’ll get more from less.
Safety, Storage, And Shelf Life
Store sealed tins in a cool, dark cupboard. Keep a small working jar on the counter for daily cooking and refill from a larger tin to reduce repeated air exposure. Use a clean, dry spoon. If moisture hits a hot pan, step back; trapped steam can splatter.
How Long Does An Open Jar Last?
Months at room temperature when handled cleanly. Aroma is the best freshness cue. If it smells flat or off, rotate out the jar. Keep the lid closed between uses and avoid dipping a wet spoon.
Where The Numbers Come From
Nutrition databases list clarified butter at roughly 900 kcal per 100 g with about 100 g fat, around 60 g saturated fat, and roughly 300 mg cholesterol. Those baselines line up with common spoon conversions and with what you see on local tins. For source data and panel rules, refer to the national database page above and the Indian rulebook mentioned earlier.
This guide is general information about a pantry staple. If you manage health conditions or allergies, work with your own care professional for tailored advice.