Butter vs margarine
Although butter and margarine may look like similar products, they are completely different foods.
Apart from the origin of the raw material, the manufacturing process is different and has a direct impact on the nutritional value of the final product:
- Únicla butter: obtained by whipping the cream from cow’s milk without using any other additives.
- Margarine: in its manufacturing process, vegetable oils are hydrogenated, producing trans fats involved in increasing cholesterol levels.
In recent years, numerous scientific studies have shown that natural butter has a healthier fat profile than margarine*.
It also provides calcium, phosphorus, magnesium and vitamins A and E (powerful antioxidants), and vitamin D, which helps calcium absorption, while margarine only provides vitamin K and E.Unlike other butters that contain artificial ingredients or additives to ensure a uniform texture and spreadability, Únicla butter is made solely from milk and is easier to spread thanks to its improved fatty acid profile, which has 50% more polyunsaturated fatty acids than a conventional one, and a natural supply of omega3 and CLA and less saturated fat.
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