Ghee, a form of clarified butter widely used in South Asian cuisine and Ayurvedic medicine, is sometimes cited in traditional practices as supportive for anemia. In Ayurveda, ghee is considered a nourishing "rasa" that can enhance Ojas (vitality), and is occasionally included in dietary regimens for individuals with anemia, especially in combination with other herbs or iron-rich foods. However, these uses are rooted in tradition rather than scientific study.

Scientifically, ghee is primarily composed of fats and contains negligible amounts of iron or other hematinic (blood-building) nutrients. There is no robust clinical evidence or mechanistic rationale supporting the use of ghee alone to treat or prevent anemia, which is most commonly caused by iron, vitamin B12, or folate deficiencies. While ghee may enhance the absorption of certain fat-soluble nutrients when consumed alongside other foods, it does not directly provide the key nutrients required to address anemia.

In summary, the use of ghee for anemia is primarily based on traditional dietary practices and Ayurvedic concepts of nourishment, not on scientific validation or direct nutrient content relevant to anemia. Its evidence rating is low (1), reflecting an absence of direct support from modern research.