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Pate, tuna

Tuna pâté is a prepared fish spread made with tuna and other ingredients. The figures shown are calculated from manufacturers’ ingredient proportions and label data, so individual products may differ. It mainly provides fat and protein, with 27g of fat and 16g of protein per 100g. This amount also contains 3.9g of saturated fat and 0.98g of salt.

Protein contributes to the growth and maintenance of muscles and other body tissues. Tuna pâté also provides vitamin B12, which supports normal nerve function and red blood cell formation. Its fat, saturated fat and salt content are worth noting for people monitoring their energy or salt intake. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

312 kcal

Energy

1291 kJ

Graisse

27g

of which saturates

3.9g

Carbohydrate

1.5g

of which sugars

0.4g

Fibre

0.7g

Protéines

16g

Sel

0.98g

Alcool

0g

Eau

53g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine C

1mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.09mg

Niacin (B3)

10mg

Vitamine B6

0.34mg

Vitamine B12

3µg

Folate

4µg

Calcium

12mg

Fer

0.8mg

Magnésium

21mg

Phosphorus

130mg

Potassium

170mg

Sodium

390mg

Zinc

0.5mg

Copper

0.05mg

Iodine

17µg

Other types of pate

Food

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, mackerel, smoked

368 kcal

13g

34g

–

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 (Calculated from manufacturers' proportions and label data). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine