Ghee and olive oil offer distinct health benefits and cooking uses

Ghee and olive oil both offer health benefits but differ in their nutritional profiles and cooking uses. Ghee is high in fat-soluble vitamins and butyrate, making it suitable for high-heat cooking. Olive oil is rich in monounsaturated fats and antioxidants, promoting heart health. Ghee has a higher smoke point, making it ideal for frying and sautéing. It is easier to digest for those with lactose intolerance. Olive oil, on the other hand, is lower in calories and better for heart health due to its monounsaturated fats. Both oils can be part of a balanced diet. Ghee is recommended for high-heat cooking and flavor enhancement, while olive oil is best for salad dressings and low-heat cooking to preserve its nutrients.