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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

Gordura

27g

of which saturates

3.9g

Carbohydrate

1.5g

of which sugars

0.4g

Fibra

0.7g

Proteína

16g

Sal

0.98g

Álcool

0g

Água

53g

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina C

1mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.09mg

Niacin (B3)

10mg

Vitamina B6

0.34mg

Vitamina B12

3µg

Ácido Fólico

4µg

Cálcio

12mg

Ferro

0.8mg

Magnésio

21mg

Phosphorus

130mg

Potássio

170mg

Sódio

390mg

Zinco

0.5mg

Copper

0.05mg

Iodo

17µg

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, 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.

Leitura adicional e referências

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

Histórico do artigo

As informações nesta página são escritas e revisadas por clínicos qualificados.
  • 4 Nov 2026 | Última versão
  • 3 Nov 2026 | Publicado originalmente