Amul Cow Ghee Nutrition Facts | Rich Spoon Breakdown

Amul cow ghee supplies pure milk fat at about 130 calories per tablespoon, with high saturated fat and zero carbs or protein.

Amul Cow Ghee Nutrition Profile Per Spoon

One tablespoon of Amul cow ghee lands near 130 calories and about 14 grams of fat, based on pack data and large nutrition databases. That spoon carries around 9 grams of saturated fat, about 1 gram of trans fat, and the rest is mostly monounsaturated fat. Sodium sits at 0 milligrams. Carbs are 0 grams. Protein is 0 grams. Cholesterol lands near 30 milligrams per tablespoon, and vitamin A shows up in small amounts that help with vision and skin cell upkeep. The calorie punch in that single spoon shows why ghee feels so rich even in tiny drizzles.

That energy density comes from the way ghee is made. Butter gets simmered until water steams away and the milk solids sink and brown. The cook then pours off only the clear golden fat. Once cool, that liquid fat sets into ghee. You end up with nearly pure butterfat and almost no moisture, so each spoon tastes rich and melts fast in a hot pan.

Full Macro Snapshot

The table below lines up headline numbers for Amul cow ghee per common kitchen serving. You can scan calories, total fat, and saturated fat both by spoon and by the 100 gram reference line that many labels print. The 100 gram column helps when you compare ghee to other pantry fats or log it in a tracker app.

Nutrient	1 Tbsp (~14 g)	Per 100 g
Calories	~130 kcal	~900+ kcal
Total Fat	~14 g	~99 g
Saturated Fat	~9 g	~58–62 g
Trans Fat	~1 g	Small
Cholesterol	~30 mg	~190–256 mg
Carbs	0 g	0 g
Protein	0 g	<1 g
Vitamin A	Small dose	~700–840 µg
Sodium	0 mg	<5 mg

These values match Amul label claims that list around 90.5 grams total fat and 58 grams saturated fat per 100 milliliters, plus vitamin A, with 0 grams carbohydrate and 0 grams protein. Independent nutrition datasets show ghee at 99.5 grams fat and about 876 to 929 calories per 100 grams, which lines up with the dense mouthfeel and slow drizzle texture you see in the jar. The net result: each spoon brings fat energy only, not protein and not carbs.

Why This Cow Ghee Tastes And Cooks The Way It Does

Ghee starts with butter, but the slow simmer changes flavor and texture in a way plain butter cannot match. Water boils off. Milk sugars and milk proteins drop, toast, and turn golden at the bottom of the pan. That browning step creates a roasted, nutty tone and a faint caramel edge. The cook strains off the clear fat on top. Amul describes its cow ghee as at least 99.7% milk fat with moisture kept under 0.3%, which also explains the long shelf life on the counter and the deep aroma when you heat it. Nearly zero water plus high milk fat brings a deep sizzle even at high heat.

Lactose, Casein, And Dairy Sensitivity

Most of the lactose sugar and the casein protein stay behind with those browned milk solids. That is why many people who feel heavy or puffy after butter can spoon a little ghee into dal or coffee and feel fine. A person with a strict milk protein allergy still needs guidance from a doctor, since trace protein can linger in the fat layer. People with lactose trouble alone tend to do better with ghee than butter, based on practical kitchen use and medical nutrition explainers.

Saturated Fat And Daily Balance

One tablespoon of Amul cow ghee brings around 9 grams of saturated fat, close to half of a common 20 gram daily cap used in many heart health guidelines. A single heavy tadka can push you near that cap if the same meal already leans rich, like creamy paneer gravy or deep fried pakora. A half teaspoon in dal or on roti lands closer to 45 calories and about 3 grams to 4 grams of saturated fat, which many people find easier to budget.

The pack data from Amul also lists sodium at 0 milligrams and carbohydrate at 0 grams per spoon. That matters for people counting salt or cutting sugar. The spoon does bring cholesterol, around 30 milligrams per tablespoon, so many people who track LDL or total cholesterol goals tally that number during the day along with egg yolks, butter, paneer, and meat. Per Amul ghee info, vitamin A shows up in useful doses because milk fat naturally carries fat-soluble vitamins. It is not a multivitamin by any stretch, but it is not empty either.

Difference Between Ghee And Butter At The Stove

Butter tends to burn fast. Milk solids in butter sit in the pan, turn dark, and smoke. Ghee has those solids removed. That change makes ghee calmer in a screaming hot skillet or kadai. Home cooks lean on this trait for tadka, deep roasting masala pastes, and getting a crisp edge on paratha or potatoes. The pan keeps sizzling without smelling scorched, so spices bloom instead of tasting bitter.

High Smoke Point For Searing

The smoke point for ghee sits near 485°F (250°C). Butter usually smokes near 350°F (175°C). Olive oil often lands in the 375°F to 410°F range, and light refined oils like canola sit in a similar middle band. Ghee can ride hotter heat without breaking down and filling the kitchen with a burnt haze. This helps when you want blistered okra, golden paneer cubes, or hash brown style potatoes with crunch instead of soggy edges. A higher smoke point also keeps off flavors out of slow sauté jobs, since the fat stays stable instead of turning harsh or bitter. You can see this same point called out in widely read ghee nutrition data, which notes that ghee holds up during high heat frying in a way butter does not.

Cooking Fat	Saturated Fat / Tbsp	Smoke Point (°F)
Amul Cow Ghee	~9 g	~485°F
Unsalted Butter	~7 g	~350°F
Olive Oil	~2 g	~375–410°F

Salt And Browning Flavor

Ghee brings dairy sweetness and warmth without table salt. That lets you salt late and taste as you go. Butter often comes salted, which can lock salt in too early. Ghee also paints food with a glossy coat that clings to spices. When you bloom cumin seeds, hing, and chili powder in hot ghee, each grain gets wrapped in fat. That bloom spreads through the pot fast. A small spoon of ghee can carry flavor farther than the same spoon of plain neutral oil, since milk fat grabs and carries spice and hangs on to roasted notes on the tongue.

Serving Size Tips And Daily Use

Portion control with ghee is not about fear. It is about math. Each spoon is dense. Calories climb fast and so does saturated fat. People who fry breakfast eggs in a full tablespoon, finish dal with a second tablespoon, and brush paratha with more ghee at dinner can pass 400 plus calories from ghee alone in one day. That matches a full extra meal for some people. A lighter hand lets you keep the nutty aroma without stacking surprise calories.

How Much Per Meal

• ½ teaspoon stirred into hot dal or khichdi gives sheen and aroma with a smaller calorie cost.
• 1 teaspoon brushed on chapati or naan keeps softness and flavor without soaking the plate.
• 1 tablespoon in a hot pan can crisp aloo or bhindi fast, so you may not need extra oil.

Who Should Be Careful

People tracking heart health targets often keep a close eye on saturated fat. Nine grams per tablespoon is a heavy lift if the rest of the day brings fried snacks, creamy gravies, red meat, or bakery pastries. People with a milk protein allergy should talk with a healthcare professional before adding ghee, even though lactose and casein mostly drop during clarification. People with high cholesterol or gallbladder limits on fat also tend to log spoon sizes with care and swap in lower fat choices, like mustard oil spray or a splash of olive oil, for some meals.

Practical Takeaway For Cooking And Portion Size

Amul cow ghee brings bold aroma, a clean sizzle at high heat, and shelf stability in the pantry. Calories per spoon sit high, and that spoon is nearly pure saturated fat. A half teaspoon can finish dal or steamed rice and barely nudge the calorie counter, while two tablespoons in bullet coffee can rival a small meal. The smart play is to treat ghee like a finishing accent or a high heat cooking fat, not an all day pour. That lets you enjoy the nutty taste and browning power, stay under heavy saturated fat intake for the day, and stretch one jar for a long time.