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Pate, mackerel, smoked

Smoked mackerel pâté is a fish spread made from smoked mackerel. It mainly provides fat and protein, with relatively little carbohydrate. Per 100g, it contains 34g of fat, 13g of protein and 1.8g of salt, and provides 1521 kJ of energy. It also contains vitamin B12 and vitamin D.

Protein helps maintain muscles and other body tissues. Vitamin B12 supports normal nerve function and red blood cell formation, while vitamin D helps the body absorb calcium. The salt and energy content are worth noting for people monitoring their intake of these. Full nutrient figures are shown in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

368 kcal

Energía

1521 kJ

Grasa

34g

Carbohydrate

1.3g

of which sugars

0.7g

Proteína

13g

Sal

1.8g

Agua

48g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

3.3µg

Vitamina E

1.1mg

Thiamin (B1)

0.11mg

Riboflavin (B2)

0.44mg

Niacin (B3)

4.9mg

Vitamin B6

0.28mg

Vitamina B12

18µg

Ácido fólico

3µg

Calcio

28mg

Hierro

1mg

Magnesio

21mg

Phosphorus

160mg

Potasio

230mg

Sodio

730mg

Zinc

0.7mg

Cobre

0.1mg

Selenio

26µg

Other types of pate

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pate, tuna

312 kcal

16g

27g

0.7g

Pate, liver

349 kcal

13g

33g

0.6g

Pate, meat, reduced fat

191 kcal

18g

12g

0.8g

Pate, liver, in a tube

285 kcal

13g

26g

–

Pate, vegetable

173 kcal

7.5g

13g

–

About these figures

Values are per 100g of the food as described (6 samples, 5 brands). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, Analytical survey of fish and fish products, 1991-1992.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente