Calories in Clarified Butter: Nutritional facts for Clarified Butter Types

A 100g serving of Cow Milk Clarified Butter provides 876 calories, while a 100g serving of Vegetable Ghee supplies 884 calories.

One kilogram (1000g) of Cow Milk Clarified Butter supplies 8760 calories, whereas one kilogram (1000g) of Vegetable Ghee provides 8840 calories.

A single tablespoon of Cow Milk Clarified Butter (14g) contains 123 calories, while a single teaspoon of Cow Milk Clarified Butter (5g) provides 45 calories. Retail brands offer distinct energy profiles, as a serving of Ancient Organics Ghee (14g) contains 120 calories. A serving of 4th & Heart Ghee Oil (14g) provides 130 calories, whereas a serving of Tin Star Foods Grass Fed Ghee (14g) supplies 125 calories. A standard jar of Carrington Farms Ghee (340g) contains 3000 calories.

Clarified butter functions as a concentrated source of energy and fat-soluble nutrients, supporting various physiological systems when consumed in moderation. The lipid profile aids in nutrient absorption and provides essential fatty acids. The points below emphasize the specific health benefits of clarified butter.

• Enhances Cardiovascular Health: The fat contains conjugated linoleic acid (CLA), a fatty acid that modulates lipid metabolism and reduces arterial plaque formation. A study by Sharma, H., et al. (2010), "The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation," confirmed that moderate consumption reduces serum cholesterol levels in animal models.
• Supports Digestive Function: High concentrations of butyric acid nourish colon cells and reduce intestinal inflammation. Research by Canani, R. B., et al. (2011), "Potential beneficial effects of butyrate in intestinal and extraintestinal diseases," established that butyrate strengthens the gut barrier and aids in digestive repair.
• Improves Nutrient Absorption: The lipid matrix acts as a necessary carrier for fat-soluble vitamins A, D, E, and K, ensuring the body utilizes these micronutrients effectively. A study by Borel, P., et al. (2013), "Bioavailability of vitamin E in humans: an update," demonstrated that consuming lipids with fat-soluble vitamins substantially improves absorption rates.

Clarified butter poses risks regarding saturated fat content and oxidized cholesterol when consumed in excess. Nutritionists advise limiting intake to two teaspoons per day and choosing olive oil as a lower-saturated fat alternative to mitigate potential risks. The table below shows specific negative health implications.

• Increases LDL Cholesterol: Excessive intake raises low-density lipoprotein levels due to the high saturated fat content. Research by Sacks, F. M., et al. (2017), "Dietary Fats and Cardiovascular Disease: A Presidential Advisory from the American Heart Association," noted that replacing saturated fats with unsaturated fats reduces the risk of cardiovascular events.
• Contains Oxidized Cholesterol: The heating process used to create the product generates cholesterol oxidation products which harm arterial walls. A study by Jacobson, M. S. (1987), "Cholesterol oxides in Indian ghee: possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations," found that these oxides contribute to arterial damage.
• Promotes Weight Gain: The high caloric density leads to a surplus of energy that the body stores as adipose tissue if not metabolized. Research by Swinburn, B. A., et al. (2009), "Increased food energy supply is more than sufficient to explain the US epidemic of obesity," identified high-energy-density foods as a major factor in weight management challenges.

Yes, clarified butter is good for health because the fat provides essential fatty acids and fat-soluble vitamins that support cardiovascular stability, digestive efficiency, and cognitive function. Cardiovascular health benefits from the presence of conjugated linoleic acid which modulates lipid profiles as explored by Sharma, H., et al. (2010), "The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation." Digestive health strengthens through the action of butyric acid which reduces intestinal inflammation as confirmed by Canani, R. B., et al. (2011), "Potential beneficial effects of butyrate in intestinal and extraintestinal diseases." Cognitive function improves due to the efficient delivery of fats needed for brain health as detailed in the study by Chinnadurai, K., et al. (2013), "High conjugated linoleic acid enriched ghee (clarified butter) increases the antioxidant and antiatherogenic potency in female Wistar rats."

Energy values of clarified butter remain relatively consistent across animal-derived varieties but fluctuate slightly based on the milk source and moisture content. Buffalo Milk Ghee and Vegetable Ghee contain the highest energy load per 100g due to the denser fat globules and lower moisture retention compared to cow milk. Cow Milk Ghee offers a slightly reduced profile as the fat composition differs minutely. Spiced Ghee provides the lowest caloric density per serving if the inclusion of herbs and spices displaces a measurable volume of pure fat, though the difference is minimal.

No, clarified butter calories are not the same as regular butter because the clarification process removes water and milk solids, resulting in a higher concentration of fat. Regular butter contains roughly 717 calories per 100g due to the presence of 16-17% water and 1-2% milk solids. Clarified butter supplies approximately 876 calories per 100g as the product consists of nearly 99-100% pure butterfat. This difference means that a tablespoon of clarified butter delivers more energy than an equal volume of standard butter.

Yes, clarified butter is healthy compared to regular butter for individuals with lactose intolerance or casein sensitivities. The heating and filtration process removes the milk solids containing lactose and casein, making the product suitable for people who experience digestive distress from standard dairy. Regular butter retains these proteins and sugars, posing risks for sensitive digestive systems. Clarified butter also possesses a higher smoke point of 485°F (250°C) compared to the 350°F (175°C) limit of regular butter, preventing the formation of harmful free radicals during high-heat cooking.

Nutritionists recommend limiting intake to one or two teaspoons (5g to 10g) of clarified butter per day to maximize metabolic benefits while controlling saturated fat consumption. The American Heart Association advises that saturated fats should comprise no more than 5% to 6% of total daily calories, equating to roughly 13 grams for a 2,000-calorie diet. Clarified butter consists almost entirely of fat, with a high concentration of saturated fatty acids, necessitating strict portion control to prevent elevated LDL cholesterol levels. A study by Sharma, H., et al. (2010), "The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation," suggests that moderate consumption within these limits supports lipid metabolism without adverse cardiovascular effects.

Ancient civilizations in the Indian subcontinent developed the method of clarifying butter around 1500 - 2000 BC to prevent spoilage in the tropical heat. The Sanskrit word "ghṛta" appears in the Vedas, establishing the ingredient as a sacred element in religious rituals and Ayurvedic medicine. Nomadic groups in the Middle East independently created "samna" to preserve dairy from sheep and goats during long migrations. French culinary tradition later adopted the technique to produce "beurre clarifié" for stable high-heat cooking, specifically for dishes like Dover Sole Meunière which require a clean, non-burning fat. Modern global gastronomy utilizes this ancient preservation technique to enhance the flavor profiles of dishes ranging from South Asian Biryani to classic lobster dinners.