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Pate, vegetable

Vegetable pâté is a savoury spread made from plant ingredients. The figures here describe assorted soya-, cereal- and vegetable-based pâtés. It provides mainly fat and protein, with some carbohydrate. Per 100g, it contains 13g of fat, including 4.6g of saturated fat, 7.5g of protein and 1.4g of salt.

Protein supports the growth and repair of body tissues. The salt and saturated fat content are worth noting for people monitoring their intake. Recipes vary between brands, so the amounts shown on individual product labels may differ from these figures. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

173 kcal

Energía

718 kJ

Grasa

13g

of which saturates

4.6g

Carbohydrate

5.9g

of which sugars

0.2g

Proteína

7.5g

Sal

1.4g

Agua

65g

Colesterol

Trace

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

Trace

Vitamina C

Trace

Thiamin (B1)

2.1mg

Riboflavin (B2)

1.3mg

Niacin (B3)

4.7mg

Vitamin B6

0.46mg

Vitamina B12

Trace

Ácido fólico

110µg

Calcio

130mg

Hierro

4.2mg

Magnesio

28mg

Phosphorus

190mg

Potasio

300mg

Sodio

540mg

Zinc

2.1mg

Cobre

0.13mg

Other types of pate

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Pate, liver

349 kcal

13g

33g

0.6g

Pate, meat, reduced fat

191 kcal

18g

12g

0.8g

Pate, tuna

312 kcal

16g

27g

0.7g

Pate, liver, in a tube

285 kcal

13g

26g

–

Pate, mackerel, smoked

368 kcal

13g

34g

–

About these figures

Values are per 100g of the food as described (5 samples, 4 brands; assorted soya, cereal and vegetable based). "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These figures come from an older part of the dataset that is no longer updated.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, Fruit and vegetables, 1989-1990; fatty acids from Fatty Acid supplement 15-350.

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