Some types of pâté
Pâté is a rich, spreadable paste or loaf made from finely ground or puréed meat (often liver), fat, and seasonings, originating from France but now enjoyed worldwide. Classic versions include chicken liver pâté, pork rillettes, and vegetarian alternatives like mushroom or lentil pâté. It's traditionally served as an appetizer on bread, crackers, or toast.
🍽️ Nutrition at a glance
Pâté is typically high in protein and fat, with minimal carbohydrates, and provides significant amounts of iron, vitamin A, and B vitamins. A standard serving of 2 tablespoons (about 30g) contains roughly 80-120 calories, depending on the recipe.
Nutrition breakdown
| Calories | 100 kcal |
| Protein | 5 g |
| Carbs | 1 g |
| Fat | 8 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 200 mg |
| Vitamin A | 300 mcg RAE |
| Iron | 2.5 mg |
| Vitamin B12 | 1.5 mcg |
| Riboflavin (B2) | 0.3 mg |
| Niacin (B3) | 3 mg |
| Selenium | 8 mcg |
| Phosphorus | 70 mg |
| Zinc | 1 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, pâté has been a method of preserving meat for centuries before refrigeration, and its preparation varies widely by region—from the coarse-textured French rillettes to the smooth, creamy Belgian pâté. Nutritionally, liver-based pâté is one of the most concentrated natural sources of vitamin A and iron, though it should be consumed in moderation due to its high cholesterol content.
