Group · Meat
Pâté
Pâté is a preparation of minced meats, liver and fat, cooked in a terrine. The recipe varies enormously by type (country, liver, crust, jarred), which is why this page uses the Ciqual entry “Pâté (aliment moyen)”, an openly average figure.
As for nutrition facts: 325 kcal per 100 g, with 28.7 g of fat including 10.6 g of saturated fat, and 14.6 g of protein. It provides 5.86 mg of iron, 4.45 µg of vitamin B12, 17.5 µg of selenium and 6.35 mg of vitamin B3 per 100 g, with 1.58 g of salt.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 325 kcal |
| Kilojoules | 1350 kJ |
| Protein | 14,6 g |
| Carbohydrate | 2 g |
| Fat | 28,7 g |
| Fibre | 0,2 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Vitamin B124,45 µg178 %
- Copper0,82 mg82 %
- Vitamin B20,78 mg56 %
- Iron5,86 mg42 %
- Vitamin B36,35 mg40 %
- Selenium17,5 µg32 %
- Omega-6 LA3,02 g30 %
- Zinc2,93 mg29 %
See the other 15 nutrients
- Phosphorus180 mg26 %
- Vitamin B948,1 µg24 %
- Omega-3 ALA0,38 g19 %
- Total omega-30,41 g16 %
- Vitamin B60,2 mg14 %
- Vitamin B10,14 mg13 %
- Potassium203 mg10 %
- Iodine13 µg9 %
- Vitamin C6,91 mg9 %
- Manganese0,14 mg7 %
- DHA0,02 g7 %
- Magnesium15,2 mg4 %
- Vitamin D0,19 µg4 %
- EPA0,01 g3 %
- Calcium13,7 mg2 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
The liver explains all of the nutritional interest. 5.86 mg of iron (42% of the reference intake) and 4.45 µg of vitamin B12, nearly twice the daily requirement. No cold meat without liver reaches these levels.
But 28.7 g of fat for 14.6 g of protein. Fat dominates by a wide margin: that is the nature of the product, not a manufacturing flaw. A 40 g slice provides 130 kcal.
It counts towards the processed meat guideline. 150 g a week, all products combined, according to the Programme national nutrition santé.
It contains liver: watch the vitamin A in pregnancy. Liver pâtés can contain large amounts, and excess vitamin A is teratogenic. Pregnant women should limit liver-based products, and avoid pâtés that have not been sterilised, because of the risk of listeriosis.
Check the percentage of meat. It is the only criterion that tells two pâtés from the same counter apart: the cheaper versions fall below 50%, the rest being fat, water, starch and flavourings.