Spreads started to manufacture as an alternative to dairy butter. It allows to combine traditional consumer characteristics of butter and increased physiological value of fat product. Spread produced on the basis of vegetable oil and vegetable fats, It has a balanced composition and is suitable for sandwiches, for baking, frying, adding to the porridge, side dishes. What is particularly important, spreads are made without the use of animal fats, and contain no cholesterol.
Nutritional value of 100 g product: