Pate, truffle flavor
Category: Sausages & Luncheon Meats
Nutrition Highlights
Serving Size
Calories
183
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 144 (78.4%) |
| Protein | 25 (13.7%) |
| Carbohydrate | 14 (7.7%) |
| Total | 183 (100%) |
Serving: 1 serving 2 oz [56g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 29 (51.8%) |
| Fat | 16 (28.5%) |
| Protein | 6.3 (11.2%) |
| Carbohydrate | 3.5 (6.3%) |
| Ash | 1.2 (2.2%) |
| Total | 56 (100%) |
Serving: 1 serving 2 oz [56g]
Benefits
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Truffle flavor provides umami taste and savory notes. Truffles are high in nutrients like potassium, vitamins B1, B2 and C
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Pate is a good source of protein and healthy fats from meat and fat sources like butter. Protein helps build muscles and aids satiety
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The meat and fat content provides energy and helps absorb fat-soluble vitamins like vitamin A, D, E and K from other ingredients
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Ingredients like butter add heart-healthy fatty acids like CLA which may help reduce risk of heart disease and cancer
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Potassium helps regulate blood pressure and may reduce risk of stroke. Vitamin B2 aids red blood cell formation and energy production
Risks
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High in fat and calories. Pate is made from meat or fish that is finely ground or pureed, which increases its fat content
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May contain preservatives. Truffle flavoring or truffle pieces are often added to pate which may introduce preservatives
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High in sodium. Salt is commonly added to pate as a preservative and flavor enhancer, increasing the sodium content
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Potential for foodborne illness. If pate is not stored or cooked properly there is a risk of foodborne illness such as salmonella or listeria
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Allergen risk. Pate often contains common food allergens like meat, dairy, eggs or truffles
Additional Information
Pate, truffle flavor, is a delectable food product that offers a unique combination of flavors and textures. This rich and creamy spread is primarily made from liver, often poultry or game, and is enhanced with the exquisite taste of truffles. While pate can be a delightful addition to any culinary experience, it is essential to understand its nutritional benefits and potential risks.
Nutritional Benefits:
1. High Protein Content: Pate is an excellent source of protein, which is essential for building and repairing tissues, supporting immune function, and maintaining healthy hair, skin, and nails. The liver used in pate is particularly rich in high-quality proteins, providing all the essential amino acids necessary for optimal health.
2. Vitamins and Minerals: Pate contains various vitamins and minerals, including vitamin A, iron, zinc, and vitamin B12. Vitamin A is crucial for vision, immune function, and cell growth, while iron and zinc are essential for red blood cell production and immune system support. Vitamin B12 is necessary for nerve function, DNA synthesis, and the production of red blood cells.
3. Healthy Fats: Pate contains a moderate amount of healthy fats, primarily derived from the liver. These fats are a source of energy and aid in the absorption of fat-soluble vitamins, such as vitamin A. Additionally, the presence of omega-3 and omega-6 fatty acids in pate can contribute to heart health and reduce inflammation in the body.
4. Truffle Flavor: While not a nutritional benefit per se, the addition of truffle flavor to pate provides a unique and indulgent taste experience. Truffles add a distinct earthy and savory flavor, enhancing the overall enjoyment of the dish.
Risks and Considerations:
1. High Cholesterol and Fat Content: Pate, especially those made from animal livers, can be relatively high in cholesterol and saturated fat. Excessive consumption of these may contribute to an increased risk of heart disease and high blood cholesterol levels. Individuals with pre-existing cardiovascular conditions or high cholesterol levels should consume pate in moderation or opt for lower-fat alternatives.
2. Sodium Content: Pate may contain added salt or other sodium-containing ingredients for flavor enhancement and preservation. Excessive sodium intake can lead to high blood pressure, fluid retention, and an increased risk of heart disease. It is advisable for individuals with hypertension or those aiming to reduce their sodium intake to consume pate sparingly or choose low-sodium varieties.
3. Allergies and Sensitivities: Pate often contains common allergens such as eggs, milk, or wheat, depending on the recipe. Individuals with known allergies or sensitivities to these ingredients should carefully read the product labels or consider making homemade pate using allergen-free alternatives.
4. Caloric Density: Pate is a calorie-dense food due to its high fat content. While it can be enjoyed in moderation as part of a balanced diet, excessive consumption may contribute to weight gain or hinder weight loss efforts. Portion control and mindful eating are essential to incorporate pate into a healthy dietary pattern.
In conclusion, pate, truffle flavor, offers several nutritional benefits such as being a good source of protein, essential vitamins, and minerals. However, it is crucial to be mindful of its high cholesterol, fat, and sodium content, as well as potential allergens. Enjoying pate in moderation, alongside a varied and balanced diet, can allow you to savor its unique flavors while still maintaining good overall nutritional health.