Cow Ghee Vs Buffalo Ghee - #8415

I’ve been using ghee in my cooking for years but recently heard that there are significant differences between cow ghee and buffalo ghee. Can someone explain how they differ in terms of health benefits, taste, and usage? I’ve always assumed that ghee is ghee, but now I’m curious about whether choosing cow ghee or buffalo ghee makes a difference for health. For example, I’ve read that cow ghee is easier to digest and more suitable for people with weak digestion. Is this true? Does buffalo ghee have similar digestive benefits, or is it heavier on the stomach? Another thing I’m wondering about is the nutritional content. I’ve heard that cow ghee is rich in Vitamin A and omega-3 fatty acids, making it better for eye health and brain function. On the other hand, buffalo ghee is said to have higher fat content, which might make it better for energy but less ideal for weight management. Can someone clarify these nutritional differences? I also want to know which is better for specific uses. For example, is cow ghee better suited for Ayurvedic remedies and rituals, while buffalo ghee is more suitable for cooking due to its higher fat content? Which one works better in dishes like sweets or frying? Lastly, are there any safety concerns or limitations with using cow or buffalo ghee? I’ve read that buffalo ghee might not be suitable for people with heart conditions due to its higher cholesterol levels. Is that true, and are there any precautions for consuming cow ghee? If you’ve used both cow ghee and buffalo ghee, I’d love to hear your insights. Which one do you prefer for health and taste, and are there specific situations where one is clearly better than the other?