Ghee is a trans fatty acid. Shortening should contain ≤0.3g/100g of TFA. In general, oily foods that are very flavorful, crunchy, or smooth may use partially hydrogenated vegetable oils, and foods rich in hydrogenated vegetable oils may have TFA.

The role of ghee

Ghee belongs to a Tibetan food, very rich in nutritional value, mainly from a variety of dairy products from the fat. Eating some ghee in moderation can effectively warm the middle and strengthen the spleen, and can provide energy for the body's metabolism.

It also contains a lot of protein, carbohydrates, cholesterol, vitamin A, vitamin E, calcium ions, potassium ions and other minerals. Eating ghee in moderation can increase the content of hemoglobin, can enhance the strength of the bones and play a role in calming the brain. It can also lubricate the intestines and relieve constipation.