Pate
A savory dish made from a variety of meats, such as pork, veal, game and their livers, combined with fat and seasonings. The ingredients are finely minced then placed in molds to set. Pates are usually served as a hot or cold dish, either cut into slices or spooned out of the dish, and because of the high fat content, they are usually served with unbuttered bread or toasts. The flavor of pate may be improved if left for at least 24 hours before serving. Pate de fois gras (made with the enlarged livers of geese or ducks) and chicken liver pate are the most common ones. Although it tastes good with wine by enriching the flavor, the consumption should be limited due to its high content in fats, especially saturated fats, and cholesterol. Both are the no-no for people with high cholesterol problems, hypertension, diabetes, and cardiovascular disease history.
| Nutrition Info | |
| per 13g [smoked] | |
| Calories | 60 Kcal |
| Protein | 1 g |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Total Carbohydrates | 1 g |
| Sugar | |
| Dietary Fiber | |
| Cholesterol | 20 mg |
| Sodium | 91 mg |
* All above for your reference only *
