Vegetable Fat

It is produced from the crystallization method of high-quality refined vegetable fats.

It is used as a substitute for butter obtained from the milk of cows, sheep and goats. It is used to prepare all kinds of dishes and cakes. Ideal for those who eat a purely products of plant origin.


Energy value 3688,16 kJ/ 897,12 kcal

99,68 g
of which

Saturated fatty acids 44,95 g

44,95 g
of which

Sugar 0 g

Proteins 0 g

Salt 0 g