Pâté de Foie
Pâté de Foie is a rich, smooth French-style spread traditionally made from duck or goose liver, often blended with butter, cream, and aromatic seasonings like herbs and spices. It originates from France and is a classic component of charcuterie boards, typically served as an appetizer or hors d'oeuvre.
🍽️ Nutrition at a glance
This dish is very high in fat and protein, with minimal carbohydrates, and provides key nutrients like iron, vitamin A, and B vitamins. A typical serving (about 2 tablespoons) contains roughly 100-150 calories, depending on the recipe and portion size.
Nutrition breakdown
| Calories | 105 kcal |
| Protein | 4.5 g |
| Carbs | 1.2 g |
| Fat | 9.5 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 280 mg |
| Vitamin A | 4500 IU (90% DV) |
| Vitamin B12 | 2.8 mcg (117% DV) |
| Riboflavin (B2) | 0.4 mg (31% DV) |
| Iron | 3.2 mg (18% DV) |
| Copper | 0.5 mg (56% DV) |
| Selenium | 12 mcg (22% DV) |
| Choline | 95 mg (17% DV) |
| Phosphorus | 85 mg (7% DV) |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Pâté de Foie is a symbol of French gastronomy and luxury, often associated with traditional culinary craftsmanship. Nutritionally, it's notable for its high concentration of fat-soluble vitamins and iron, making it a nutrient-dense food when consumed in moderation.
