Pate, chicken liver, canned
FDC 172928tbsp (13 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 70 · +48 vs Sausage & deli meats medianCanned chicken liver pate scores 70 of 100, a Good band result and an impressive rank of 5 of 60 in Sausage & deli meats, a category where the median score is far lower. It is rich in iron at 51% DV, protein at 27% DV, and vitamin A at 24% DV.
A tablespoon (13 g) is the typical spread on crackers or toast, and a little goes a long way given how concentrated the flavor and nutrients are. The brief notes it is notable in cholesterol at 391 mg per 100 g, and sodium runs high too at 386 mg per 100 g, so this is best treated as an occasional topping rather than a daily spread.
See how this score is calculated, build a plate around pate, chicken liver, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 201 kcal | 10% |
| Total fat | 13 g | 17% |
| Saturated fat | 4 g | 20% |
| Cholesterol | 391 mg | 130% |
| Sodium | 386 mg | 17% |
| Carbohydrate | 6.6 g | 2% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 13 g | 27% |
| Potassium | 95 mg | 2% |
| Calcium | 10 mg | 1% |
| Iron | 9.2 mg | 51% |
| Magnesium | 13 mg | 3% |
| Vitamin C | 10 mg | 11% |
| Vitamin A | 217 µg | 24% |
| Vitamin E | 0.98 mg | 7% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | 1% |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.52 g | 3% |
| Cholesterol | 51 mg | 17% |
| Sodium | 50 mg | 2% |
| Carbohydrate | 0.85 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 1.7 g | 3% |
| Potassium | 12 mg | 0% |
| Calcium | 1.3 mg | 0% |
| Iron | 1.2 mg | 7% |
| Magnesium | 1.7 mg | 0% |
| Vitamin C | 1.3 mg | 1% |
| Vitamin A | 28 µg | 3% |
| Vitamin E | 0.13 mg | 1% |
Source: USDA FoodData Central · Public domain
FDC 172928Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the sausage & deli meats median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Pate, truffle flavorDensity 88 vs 70Liver cheese, porkDensity 89 vs 70Braunschweiger (a liver sausage), porkDensity 90 vs 70Original analysis by NutriVerdict
In the kitchen and how to use it
Chicken liver pate is a smooth, rich spread made by cooking and pureeing liver with butter or fat and seasonings, then packing it into a spreadable texture. The canned version is shelf-stable and ready to serve straight from the can, typically spread on crackers, baguette slices, or crostini, and often paired with something acidic or sweet, like cornichons, mustard, or a fruit preserve, to cut through its richness. Its dense, buttery texture and pronounced savory flavor mean it is usually served in small amounts as an appetizer or spread rather than as a main component of a meal.
Once opened, transfer any unused pate to an airtight container and refrigerate, using it within a few days for best texture and flavor. A tablespoon serving at 13 g provides 201 calories worth of density along with 13.4 grams of protein and notably high iron, at 51 percent of the daily value, plus 24 percent for vitamin A, reflecting liver's naturally concentrated nutrient profile. Sodium is high at 386 milligrams for this serving, so it is best treated as an occasional, small-portion spread rather than an everyday staple.
Frequently asked questions about pate, chicken liver
How many calories are in canned chicken liver pate?
A 13 g tablespoon serving has 201 calories worth of energy density, reflecting how concentrated the spread is.
Is chicken liver pate a good source of iron?
Yes, it is notably high in iron, providing about 51 percent of the daily value in a small tablespoon serving.
How do you serve chicken liver pate?
It is typically spread on crackers or baguette slices and paired with something acidic or sweet, such as cornichons or fruit preserves, to balance its richness.