Pâté or terrines
Pâté or terrines are rich, savory spreads or loaves made from finely ground or minced meat, often liver, mixed with fat, seasonings, and sometimes vegetables or spirits. Originating from France, they are a cornerstone of charcuterie, traditionally served chilled as an appetizer or part of a cold buffet.
🍽️ Nutrition at a glance
Pâté is very high in fat and protein, with minimal carbohydrates, making it a calorie-dense food. It is a significant source of iron, vitamin A, and B vitamins, particularly B12, from the liver content.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 7 g |
| Carbs | 1 g |
| Fat | 15 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Vitamin A | 450 mcg RAE |
| Vitamin B12 | 6 mcg |
| Iron | 2.5 mg |
| Niacin (B3) | 4 mg |
| Vitamin B6 | 0.3 mg |
| Selenium | 12 mcg |
| Zinc | 1.5 mg |
| Phosphorus | 120 mg |
Per 2 ounces (56 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pâté is a celebrated part of French culinary heritage, often associated with rustic, farmhouse cooking and festive gatherings. Nutritionally, the use of liver makes it a potent source of preformed vitamin A (retinol) and heme iron, which are highly bioavailable.
