Desi Weight Loss

Ghee vs Butter (Makhan) vs Margarine vs Banaspati: Which to Buy (Video)

2:08 min

Read the full written guide: Ghee vs Butter (Makhan) vs Margarine vs Banaspati: Which to Buy →

We compare the four most common cooking fats in Indian kitchens, ghee, butter, soft margarine and banaspati. You’ll learn the calorie counts, smoke points, trans-fat content and practical uses for each.

The video ends with a single, actionable tip to help you choose the right fat for any dish, and a quick reminder to consult a health professional for any heart-related concerns. This is practical cooking guidance, not medical advice.

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Transcript

Ghee or butter, what’s the real calorie difference?

Ghee or butter, what’s the real calorie difference?

Ghee, Butter, Margarine, Banaspati

We’ll break down the four common cooking fats, compare calories, smoke points and health clues, and end with the single tip that saves you time in the kitchen.

Ghee calories per tbsp

A level tablespoon of pure desi ghee packs about one hundred twenty-five calories, mostly from fat.

Margarine trans fat

Modern soft tub margarine usually contains less than one gram of trans fat per hundred grams, often shown as zero.

Margarine today

Look at the label. If you see ‘partially hydrogenated’, toss it. Aim for trans fat under one gram per hundred grams. Soft tub spreads typically sit around fifteen to thirty grams of saturated fat.

Banaspati warning

Banaspati is hardened vegetable oil made to mimic ghee, but it’s the biggest source of artificial trans fat in many South Asian kitchens. New regulations are forcing lower trans levels, yet it’s still best to skip.

Heart cholesterol tip

If you have heart disease, high LDL or diabetes, chat with your doctor about how much saturated fat fits your plan. Most guidelines suggest keeping ghee and butter to one or two teaspoons a day, and using liquid oils for everything else.

Fat for each dish

For a sizzling tadka, a teaspoon of ghee gives more aroma than two spoons of oil. For everyday curries and vegetables, measure oil with a spoon instead of pouring. When making parathas, brush a light layer of ghee on one side, not a pool.

The one tip

The single most useful habit is to match the fat to the cooking method: use ghee for high-heat tadka, butter for low-heat spreads, soft margarine for everyday sauté, and skip banaspati altogether.

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Read the full guide

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

Nothing on The Care Online is medical advice. Traditional practices are described as tradition, not as fact. Take a persistent or serious concern to a qualified professional. See how videos and posts are made on our methodology page.