Indigenous Cow's Ghee 400GM



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Brand Salud Vida!
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Contains A2 Protein. Nutritional value (per 100 gm): Fat- 99.54 gm (Saturated Fat 60.9 gm, Mono-unsaturated Fat 27.8 gm, Poly-unsaturated fat 3.52 gm), Cholesterol 0.196 gm, Carbohydrate in trace amount, Calorific Value 896 Kcal.

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Maharashtra, MP, Goa = ₹ 50.00

Rest of India= ₹ 60.00


  • Additional Information

    This Desi Ghee is sourced from the rural households of Chhindwara, Betul, Seoni districts of Madhya Pradesh. The cows are Desi, Hariana and Krishna, varieties. They feed on the village pastures and occasional oilcakes and are untouched by hormonal injections or any chemical treatment practices prevalent amongst commercial dairy farms to boost productivity. In rural households, cows are treated like a family member, loved and celebrated as a nurturer of the household.

    The indigenous cow’s milk contain A2 protein and the Ghee is also rich in A2 protein. A2 protein is good for heart and brain. Which is why, young children whose brains are undergoing development and old people whose brains have a risk of degeneration are suggested to have indigenous cow’s ghee instead of ghee from commercial dairies that keep foreign breeds and hybrid cows whose milk contain A1 protein, associated with risk of heart disease, Type-1 diabetes and dementia.
    The ghee has high content of mono and poly unsaturated fats which are very good for heart health. These fats also reduce the glycemic index of carbohydrates when consumed together. That is why, rice or chapati eaten with a bit of this ghee keep up the energy levels high for a longer time and inhibit post-meal sugar surge in diabetic patients. This ghee is very low in cholesterol and hence good for heart. Lower amount of proteins implies easy digestibility, especially good for old people and little children.
    The ghee is prepared using the age-old ‘Bilona’ method where milk-cream (Malai) is mixed with a bit of curd and allowed to curdle. The curdled milk-cream is then hand-churned till the liquid butter-milk (Mattha) separates from soft, foamy cream (Makkhan). This cream (Makkhan) cooked slowly over mild fire till the ghee separates from crunchy brown bits of cream residue.

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