Ghee (English Wikipedia)

Abarbanel, Aliza (5 April 2018). "What Is Ghee, the Clarified Butter We Could Eat by the Spoon?". Bon Appétit. Archived from the original on 10 April 2021. Retrieved 10 April 2021.

books.google.com (Global: 3^rd place; English: 3^rd place)

Fitzgerald, James L.; Adrianus, Johannes; Buitenen, Bernardus (15 February 2003). The Mahabharata, Volume 7: Book 11: The Book of the Women Book 12 ..., Part 1. University of Chicago Press. p. 613. ISBN 9780226252506.
Petzold, Bruno (1995). The Classification of Buddhism. Otto Harrassowitz Verlag. ISBN 9783447033732.

britannica.com (Global: 40^th place; English: 58^th place)

"Ghee | Definition, Production, & Religious Significance". Britannica. 29 January 2025. ISSN 1085-9721. Retrieved 15 March 2025. ghee, clarified butter, a staple food on the Indian subcontinent. As a cooking oil, ghee is the most widely used food in India, apart from wheat and rice.

doi.org (Global: 2^nd place; English: 2^nd place)

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.
L. Sserunjogi, Mohammed; Abrahamsen, Roger; Narvhus, Judith (1 August 1998). "A Review Paper: Current Knowledge of Ghee and Related Products". International Dairy Journal. 8 (8): 677–688. doi:10.1016/S0958-6946(98)00106-X.
AbdulrhmanAl-Khalifah, HassanAl-Kahtani (1 January 1993). "Composition of ghee (Samn Barri's) from cow's and sheep's milk". Food Chemistry. 46 (4): 373–375. doi:10.1016/0308-8146(93)90007-3. ISSN 0308-8146.

egranth.ac.in (Global: low place; English: low place)

krishikosh.egranth.ac.in

Rama Murthy, M.K. (1980). "Factors Affecting the Composition, Flavour and Textural Properties of Ghee" (PDF). Indian Dairyman. 32: 765–768. Archived (PDF) from the original on 20 September 2018. Retrieved 11 August 2018.

fda.gov (Global: 447^th place; English: 338^th place)

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.

foodsafe.ca (Global: low place; English: low place)

foodsafetyplans.foodsafe.ca

"Ghee – Food Safety Plans" (PDF). FoodSafe / Food Safety Plans. Retrieved 1 March 2026.

foxnews.com (Global: 152^nd place; English: 120^th place)

"Milk in India: a popular refreshment, a huge business and a gift from the gods". Associated Press. 27 October 2015. Archived from the original on 20 September 2020. Retrieved 16 August 2020 – via Fox News.

heartandstroke.ca (Global: low place; English: low place)

"Dietary fats, oils and cholesterol" Archived 25 October 2018 at the Wayback Machine. heartandstroke.ca. Retrieved 22 October 2023.

indiatimes.com (Global: 17^th place; English: 15^th place)

articles.economictimes.indiatimes.com

"Delhi's tax free budget: Desi ghee to cost less in Delhi". timesofindia-economictimes. Archived from the original on 5 March 2016. Retrieved 27 December 2015.

kakhia.org (Global: low place; English: low place)

tarek.kakhia.org

Tarek I Kakhia. Encyclopedia of Oils and Fats (PDF). pp. 194–195. Archived (PDF) from the original on 11 November 2023. Retrieved 28 October 2023.

nhs.uk (Global: 1,989^th place; English: 1,528^th place)

"Prevention" Archived 26 September 2018 at the Wayback Machine. nhs.uk. Retrieved 22 October 2023.

nih.gov (Global: 4^th place; English: 4^th place)

ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.

pubmed.ncbi.nlm.nih.gov

"TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report". p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". Dietary Reference Intakes for Sodium and Potassium. pp. 101–124. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. NCBI NBK545428.
Joshi, KS (2014). "Docosahexaenoic acid content is significantly higher in ghrita prepared by traditional Ayurvedic method". J Ayurveda Integr Med. 5 (2): 85–88. doi:10.4103/0975-9476.131730. PMC 4061595. PMID 24948858.

nutrition.org.uk (Global: low place; English: low place)

"Top tips for good heart health" Archived 16 October 2023 at the Wayback Machine. nutrition.org.uk. Retrieved 22 October 2023.

nytimes.com (Global: 7^th place; English: 7^th place)

Landis, Denise (2003). All About Ghee Archived 20 January 2018 at the Wayback Machine New York Times - Food Chain

quackwatch.org (Global: low place; English: 7,706^th place)

"Ghee from Maharishi Ayur-Ved" Archived 2 October 2023 at the Wayback Machine. quackwatch.org. Retrieved 25 September 2023.

researchgate.net (Global: 120^th place; English: 125^th place)

Mahapatra, Deepti (18 October 2010). "Evaluation of trans fatty acids contents in commercial brands of ghee available at Indian markets". Scientific Research and Essays. 5 (20): 3193–3200.
L. Sserunjogi, Mohammed; Abrahamsen, Roger; Narvhus, Judith (1 August 1998). "A Review Paper: Current Knowledge of Ghee and Related Products". International Dairy Journal. 8 (8): 677–688. doi:10.1016/S0958-6946(98)00106-X.

time.com (Global: 61^st place; English: 54^th place)

Heid, Markham (22 April 2019). "Is Ghee Healthy? Here's What the Science Says". Time. Archived from the original on 15 April 2021. Retrieved 10 April 2021.

usda.gov (Global: 438^th place; English: 336^th place)

fdc.nal.usda.gov

"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount". US Department of Agriculture, National Nutrient Database. May 2016. Archived from the original on 23 May 2023. Retrieved 12 March 2018.

washingtonpost.com (Global: 34^th place; English: 27^th place)

"Perspective | Ghee has been an Indian staple for millennia. Now the rest of the world is catching on". Washington Post. 28 October 2021. ISSN 0190-8286. Retrieved 22 March 2024. ghee is poured into sacred fires to this day, a practice thought to be auspicious for marriages, funerals and other ceremonies.

web.archive.org (Global: 1^st place; English: 1^st place)

United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 27 March 2024. Retrieved 28 March 2024.
Tarek I Kakhia. Encyclopedia of Oils and Fats (PDF). pp. 194–195. Archived (PDF) from the original on 11 November 2023. Retrieved 28 October 2023.
"What are the advantages and disadvantages of butter and ghee when it comes to cooking?". whfoods.com. Archived from the original on 4 April 2015. Retrieved 11 May 2015.
Rama Murthy, M.K. (1980). "Factors Affecting the Composition, Flavour and Textural Properties of Ghee" (PDF). Indian Dairyman. 32: 765–768. Archived (PDF) from the original on 20 September 2018. Retrieved 11 August 2018.
Landis, Denise (2003). All About Ghee Archived 20 January 2018 at the Wayback Machine New York Times - Food Chain
"Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount". US Department of Agriculture, National Nutrient Database. May 2016. Archived from the original on 23 May 2023. Retrieved 12 March 2018.
Heid, Markham (22 April 2019). "Is Ghee Healthy? Here's What the Science Says". Time. Archived from the original on 15 April 2021. Retrieved 10 April 2021.
Abarbanel, Aliza (5 April 2018). "What Is Ghee, the Clarified Butter We Could Eat by the Spoon?". Bon Appétit. Archived from the original on 10 April 2021. Retrieved 10 April 2021.
"Ghee from Maharishi Ayur-Ved" Archived 2 October 2023 at the Wayback Machine. quackwatch.org. Retrieved 25 September 2023.
"Top tips for good heart health" Archived 16 October 2023 at the Wayback Machine. nutrition.org.uk. Retrieved 22 October 2023.
"Prevention" Archived 26 September 2018 at the Wayback Machine. nhs.uk. Retrieved 22 October 2023.
"Heart Health" Archived 31 October 2023 at the Wayback Machine. bda.uk.com. Retrieved 22 October 2023.
"Dietary fats, oils and cholesterol" Archived 25 October 2018 at the Wayback Machine. heartandstroke.ca. Retrieved 22 October 2023.
"Limit fat, salt and sugar intake" Archived 31 October 2023 at the Wayback Machine. emro.who.int. Retrieved 22 October 2023.
"Milk in India: a popular refreshment, a huge business and a gift from the gods". Associated Press. 27 October 2015. Archived from the original on 20 September 2020. Retrieved 16 August 2020 – via Fox News.
"Delhi's tax free budget: Desi ghee to cost less in Delhi". timesofindia-economictimes. Archived from the original on 5 March 2016. Retrieved 27 December 2015.

whfoods.com (Global: low place; English: low place)

"What are the advantages and disadvantages of butter and ghee when it comes to cooking?". whfoods.com. Archived from the original on 4 April 2015. Retrieved 11 May 2015.

who.int (Global: 195^th place; English: 302^nd place)

emro.who.int

"Limit fat, salt and sugar intake" Archived 31 October 2023 at the Wayback Machine. emro.who.int. Retrieved 22 October 2023.

worldcat.org (Global: 5^th place; English: 5^th place)

search.worldcat.org

"Ghee | Definition, Production, & Religious Significance". Britannica. 29 January 2025. ISSN 1085-9721. Retrieved 15 March 2025. ghee, clarified butter, a staple food on the Indian subcontinent. As a cooking oil, ghee is the most widely used food in India, apart from wheat and rice.
"Perspective | Ghee has been an Indian staple for millennia. Now the rest of the world is catching on". Washington Post. 28 October 2021. ISSN 0190-8286. Retrieved 22 March 2024. ghee is poured into sacred fires to this day, a practice thought to be auspicious for marriages, funerals and other ceremonies.
AbdulrhmanAl-Khalifah, HassanAl-Kahtani (1 January 1993). "Composition of ghee (Samn Barri's) from cow's and sheep's milk". Food Chemistry. 46 (4): 373–375. doi:10.1016/0308-8146(93)90007-3. ISSN 0308-8146.

Ghee (English Wikipedia)

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emro.who.int

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search.worldcat.org

archive.org (Global: 6^th place; English: 6^th place)

bonappetit.com (Global: 5,264^th place; English: 2,907^th place)

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foxnews.com (Global: 152^nd place; English: 120^th place)

indiatimes.com (Global: 17^th place; English: 15^th place)

nhs.uk (Global: 1,989^th place; English: 1,528^th place)

nih.gov (Global: 4^th place; English: 4^th place)

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quackwatch.org (Global: low place; English: 7,706^th place)

researchgate.net (Global: 120^th place; English: 125^th place)

time.com (Global: 61^st place; English: 54^th place)

usda.gov (Global: 438^th place; English: 336^th place)

washingtonpost.com (Global: 34^th place; English: 27^th place)

web.archive.org (Global: 1^st place; English: 1^st place)

who.int (Global: 195^th place; English: 302^nd place)

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