Ghee besides being a concentrated source of energy (9 Kcals/ gm.) is also rich in vitamins A, D and riboflavin as well as minerals such as calcium, magnesium, phosphorus, and potassium. Vitamin A helps in maintaining good vision, healthy glowing skin and acts as an important antioxidant too. Vitamin D, Calcium, Magnesium and Phosphorus form important constituents of the skeletal structure and also play important roles in other physiological functions like nerve conduction, blood-clotting etc. Potassium is needed to maintain the delicate fluid and electrolyte balance within cells, to keep heartbeat regular and to maintain normal blood pressure.
Though pure ghee has number of qualities but an excess of Pure ghee like any other fat is clearly undesirable due to its calorie content. Oils / ghee are in the range of 90-95% fat. Also no one cooking medium is ideal: a combination is the best. So pure ghee as the sole cooking medium is not recommended rather a blend of cold pressed / sesame, mustard and olive oil is desirable.
Olive oil has saturated fats, so it hardens in the refrigerator
Heating Olive Oil will make it saturated or trans-fatty.
Cooking in olive oil diminishes the nutritional value of the food.
Extra virgin olive oil is the best
Since it is derived from coconut (which contains a lot of moisture), this oil go...