Meat spread or potted meat, NFS
Common food
Photo: Wikipedia
Meat spread or potted meat is a savory, spreadable paste made from finely ground or minced meat (often beef, pork, or a blend) mixed with fats, seasonings, and sometimes fillers like gelatin or breadcrumbs. It has a smooth, uniform texture and a rich, salty, umami-forward flavor profile, often reminiscent of a concentrated pâté or a deconstructed sausage. Nutritionally, it's a calorie-dense source of protein and fat, with minimal fiber or sugar.
Calorie split: 13% protein · 20% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love its rich, savory depth and the convenience of a ready-to-eat protein that pairs perfectly with crackers, bread, or vegetables. Its nostalgic, comfort-food quality and ability to elevate simple snacks make it a staple in many households.
⚠️ Watch-outs & how to enjoy it better
Its high fat and sodium content can be a concern for those monitoring heart health or blood pressure, and it may contain common allergens like gluten or soy. To counteract this, pair it with high-fiber foods like whole-grain crackers or fresh veggies, practice portion control (e.g., 1-2 tablespoons per serving), and opt for lower-sodium versions when available.
Key benefits
- High in protein for muscle maintenance
- Provides energy-dense calories from fat
- Long shelf life when sealed (potted)
- Convenient, no-cook protein source
- Versatile for quick meals and snacks
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'potted meat' historically referred to meat preserved in a sealed pot with fat, a method dating back to the 17th century, similar to confit.
Full nutrition (USDA data · scales with serving)
| Water | 60.3 g |
| Energy | 235 kcal |
| Protein | 7.7 g |
| Total lipid (fat) | 17.3 g |
| Carbohydrate, by difference | 11.9 g |
| Fiber, total dietary | 0.20 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.79 mg |
| Magnesium, Mg | 8.0 mg |
| Phosphorus, P | 59.0 mg |
| Potassium, K | 110 mg |
| Sodium, Na | 1013 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.13 mg |
| Selenium, Se | 9.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.17 mg |
| Riboflavin | 0.13 mg |
| Niacin | 1.7 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 2.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 2.0 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 62.3 mg |
| Vitamin B-12 | 1.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 26.0 ug |
| Retinol | 26.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.7 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.60 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 6.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.05 g |
| SFA 12:0 | 0.05 g |
| SFA 14:0 | 0.29 g |
| SFA 16:0 | 3.6 g |
| SFA 18:0 | 2.0 g |
| Fatty acids, total monounsaturated | 7.6 g |
| MUFA 16:1 | 0.71 g |
| MUFA 18:1 | 6.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.6 g |
| PUFA 18:2 | 2.2 g |
| PUFA 18:3 | 0.38 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 38.0 mg |
FAQ
What is the difference between meat spread and potted meat?
Meat spread is a general term for a spreadable meat product, while potted meat specifically refers to meat preserved in a sealed container (pot) with fat, often with a smoother texture.
Is meat spread a good source of protein?
Yes, it provides about 7.66g of protein per 100g, making it a moderate protein source, though it's also high in fat and calories.
Can I use meat spread in cooking?
Absolutely! It can be mixed into sauces, used as a filling for pastries, or added to casseroles for extra flavor and protein.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.35 kcal/g · 13% calories from protein · 0.2 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 9.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.