Cooking Oil, Ghee and Atta Labels: Which Words Actually Matter (Video)

Transcript

Ever wonder what those buzzwords on oil, ghee, and flour really mean?

Ever wonder what those buzzwords on oil, ghee, and flour really mean?

Label Secrets

Here's the short, honest answer, and one tip most people miss.

Oil label basics

When you pick a bottle, read the front. The name tells you the actual oil, sunflower, canola, or others. Skip vague claims like double filtered. Look for the word hydrogenated, and always note the packed-on date. Best-before usually 6-12 months after packing.

Calories per tbsp

A single tablespoon of any cooking oil contains roughly 120 calories.

Ghee vs banaspati

Desi ghee is just clarified milk fat, so the ingredient list will say milk fat or butter. Banaspati, also called vegetable ghee, is hardened oil through hydrogenation and carries trans fat. Trans fat shows up on the nutrition panel per 100 g, so you can spot it quickly. If you see 'ghee flavour' or 'with ghee aroma', check the ingredients, often it's veg oil plus flavoring.

Atta freshness

Whole-wheat atta keeps the bran and germ, which means it goes stale in weeks, not years. The label may say chakki fresh, but that only describes the stone-ground texture. The packed-on date is the real freshness cue. Store flour in a cool, dry place, and seal the bag tightly after each use.

Remember, a tablespoon of any cooking oil carries about 120 calories, light or not.

The one label to trust

The single thing that tells you whether the product is still good is the packed-on date together with the best-before date. If the dates are fresh, the oil, ghee, or flour is likely fine; if not, toss it. Especially for heart-related concerns, choose oils low in saturated and trans fats, and keep the amount moderate.

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Read the full guide

Read the complete guide on thecareonline.com. This is general information, not medical advice.