How much protein is in ghee? Explaining the Nutritional Facts

October 24, 2025 •

4 min read

According to the USDA, one tablespoon of pure ghee contains 0 grams of protein. This is because ghee is a type of clarified butter, and the clarifying process removes the milk solids and proteins found in regular butter. This makes it a great option for those with sensitivities to dairy proteins.

Quick Summary

Ghee contains virtually no protein, as the milk solids that contain protein are removed during its production. It is instead a concentrated source of fat, and its health benefits are related to its high fat content and fat-soluble vitamins.

Key Points

Zero Grams of Protein: Pure ghee contains no protein, as the clarifying process removes all milk solids where proteins are found.
High in Healthy Fats: Ghee is a concentrated source of fat, including omega-3 fatty acids and CLA, and should be consumed in moderation.
Rich in Fat-Soluble Vitamins: It provides vitamins A, D, E, and K, which are better absorbed by the body with fat.
Lactose and Casein-Free: Because milk solids are removed, ghee is suitable for many with lactose intolerance or mild dairy sensitivities.
High Smoke Point: Ghee is an excellent cooking oil for high-heat applications due to its high smoke point, which is higher than regular butter.
Distinguished from Clarified Butter: Ghee is cooked longer than clarified butter, resulting in a deeper, nuttier flavor profile from the browning milk solids.

Ghee is a Pure Fat Source

Unlike butter, which contains a small amount of water and milk solids, ghee is made by simmering butter to remove these components. The result is a pure fat source, which is why nutritional labels correctly state that it contains 0 grams of protein. While butter may contain trace amounts of protein and lactose, the prolonged heating process for ghee removes nearly all of these. This complete removal is what gives ghee a longer shelf life and a higher smoke point, making it excellent for high-heat cooking like sautéing and frying.

The Clarification Process Removes Milk Proteins

Understanding why ghee lacks protein requires a look at its production. The process begins with butter, which is heated gently. As the butter melts, it separates into three layers: a foamy top layer of whey proteins, a clear middle layer of liquid fat, and a bottom layer of casein and other milk solids. For clarified butter, the process might stop once the water evaporates and the solids settle. For ghee, however, the butter is cooked longer until the milk solids at the bottom begin to caramelize and brown, giving it a distinctive nutty flavor. The final step involves straining the liquid fat through a cheesecloth, which effectively removes all the remaining solid particles that contain protein and lactose. This makes pure, strained ghee functionally protein-free.

Nutrient Composition of Ghee vs. Butter

To better understand how much protein is in ghee compared to its dairy counterpart, here's a comparison of a single tablespoon serving of each:


Nutrient	Ghee (approx. 14g)	Butter (approx. 14g)
Calories	123-130	100-110
Total Fat	14-15g	11-12g
Saturated Fat	9-10g	7g
Protein	0g	Trace amounts
Carbohydrates	0g	Trace amounts
Lactose	Virtually 0g	Small amounts

This table illustrates the fundamental difference: ghee is a more concentrated fat source with higher fat and calorie counts per tablespoon, while its protein and carbohydrate content is virtually non-existent. The trace amounts of protein and lactose that may exist in butter are removed completely in the production of pure ghee, making it a suitable choice for many people with lactose intolerance.

Health Benefits and What Ghee Actually Provides

While ghee doesn't contribute to your protein intake, it offers a different set of nutritional advantages. It is a rich source of healthy fats, including conjugated linoleic acid (CLA), which may aid in weight management and heart health. It also contains fat-soluble vitamins like A, D, E, and K, which are essential for various bodily functions, such as immune support, vision, and bone health. Furthermore, the butyric acid in ghee is known for its anti-inflammatory properties and its role in maintaining gut health.

Potential Benefits of Ghee

High Smoke Point: Ghee's high smoke point of 485°F (250°C) is significantly higher than butter's 350°F (175°C), making it a safer option for high-temperature cooking as it produces fewer harmful free radicals.
Supports Digestive Health: The butyric acid in ghee helps nourish the cells lining the colon, contributing to a healthy gut.
Rich in Fat-Soluble Vitamins: Ghee from grass-fed cows is particularly rich in vitamins A, D, E, and K, which are absorbed more efficiently by the body when consumed with fat.
Lactose and Casein-Free: The clarification process removes milk sugars (lactose) and milk proteins (casein), making it well-tolerated by many with dairy sensitivities.

How to Incorporate Ghee Into Your Diet

Since ghee is primarily a fat, it should be used in moderation as part of a balanced diet. It can be used for:

Sautéing and Stir-Frying: Its high smoke point makes it perfect for frying vegetables or searing meats.
Roasting: Drizzle melted ghee over vegetables or potatoes before roasting for a rich, nutty flavor.
Baking: While not a direct substitute for butter in all recipes, it can be used in some baked goods for a distinct flavor.
As a Finishing Oil: A spoonful of ghee melted over steamed vegetables, dal, or rice adds a delicious richness.

Conclusion: How Much Protein is in Ghee?

In short, the answer to how much protein is in ghee is effectively zero grams per serving. As a clarified butter, ghee's primary nutritional component is fat, specifically a blend of saturated, monounsaturated, and polyunsaturated fatty acids, along with important fat-soluble vitamins. Any perceived health benefits do not come from a high protein count but from its unique fatty acid profile, high vitamin content, and digestive benefits. While it should not be considered a protein source, it can be a valuable addition to a diet when consumed in moderation, particularly for those with dairy sensitivities or those seeking a high-heat cooking fat with a nutty flavor. For anyone needing to track their protein intake, it's essential to remember that ghee will not contribute to this goal.

Visit Healthline for a deeper comparison of ghee versus butter.

Frequently Asked Questions

No, ghee is not a good source of protein. The process of making ghee involves removing the milk solids, which contain the protein, leaving behind a pure fat source.

Ghee has no protein because it is a type of clarified butter. The milk proteins, like casein and whey, are part of the milk solids that are skimmed off and strained out during the heating process.

Individuals with severe milk protein allergies, specifically casein allergies, should be cautious with ghee. While most of the protein is removed, trace amounts of casein can sometimes remain, and it's recommended to avoid ghee to prevent a potential allergic reaction.

Ghee is not a protein source, so it does not directly contribute to a high-protein diet. It can, however, be used as a healthy fat in conjunction with protein-rich foods.

The primary nutritional benefits of ghee are its healthy fats, such as CLA and omega-3s, and its high concentration of fat-soluble vitamins like A, D, E, and K.

For pure ghee, the protein content is zero whether homemade or store-bought, assuming the clarification process is completed properly. The key is ensuring all milk solids have been fully removed.

Yes, regular butter contains trace amounts of protein and lactose, unlike ghee which has been cooked and strained to remove these solids.

Ghee is best used as a high-heat cooking fat for sautéing and frying or as a flavorful finishing oil, not as a source of protein.