Smooth. Savory. Slightly salty. Pâté may have protein — but is it healthy? - chof 360 news

Pâté flights. Pâté boards. " target="_blank"> DIY pâté. Pâté, the salty, savory and spreadable food, is having a major moment. People are scooping up the dish, typically made from pureed meat such as chicken or, in the case of the French delicacy foie gras, goose or duck liver. There are content creators putting it on banh mi; recipe developers sharing their secrets to make the “perfect starter or snack at home”; while others are heading to stores like Costco and Trader Joe’s to scoop up their versions. Even meat-free individuals are getting in on the latest food fad with umami-forward ingredients like mushrooms.

Pâté’s latest rise appears to be influenced by social media, with charcuterie boards, grazing boxes and picnics being viral fodder. Pâté also follows in the footsteps of caviar and tinned fish — options that are ideal for both social nibbling and for consuming solo as part of your cook-free “girl dinner.” And then as society becomes more and more obsessed with hitting its protein goals and the high-fat, high-protein, low-carbohydrate “carnivore diet” continues to circulate on social media, they why behind pâté’s recent popularity becomes even more clear.

But while pâté may be the current "it" food, is it actually healthy? Here’s what you need to know.

What’s the nutritional breakdown of pâté?

Since pâté can be made from different types of meat, and can even be made vegan, its nutritional profile varies. However, the more common pâté you will find in stores is made from chicken liver.

Though pâté is made primarily from ground meat or organ meats with seasonings added, it’s also blended with cream or fat to achieve its rich, creamy texture, Trista Best, a dietitian at the Candida Diet, tells chof360 Life. That means that the final product is calorie dense: half a cup of pâté typically contains more than 200 calories, though the serving size is closer to one tablespoon — about 26 calories. Pâté contains only a moderate amount of protein, and it’s also high in fat, although, as Best explains, depending on the source of the protein, both may fluctuate. “It is a low-carbohydrate spread, which makes it a popular appetizer to eat with crackers or raw vegetables like cucumbers,” she explains.

In terms of micronutrients, dietitian Katherine Metzelaar at Bravespace Nutrition tells chof360 Life that pâté is a “great source of vitamin A, iron and B12, which are all really important for energy and overall health.”

What is the downside of pâté?

Metzelaar notes that since pâté is made from liver, “those nutrients are super concentrated, so a little goes a long way.”

“I think anytime a food becomes popularized, people end up eating more than they usually would, and with pâté I would recommend not doing this,” she says. While she notes that pâté can be good for you, it’s important to be thoughtful about the amount you eat.

“It can be pretty high in sodium, depending on the recipe, and it’s definitely energy-dense, because of the fat,” she explains.

Metzelaar also notes that liver contains a lot of vitamin A, which if eaten in larger quantities can be an issue, as it can build up to dangerous levels in the body, potentially leading to liver and nervous system problems. In the case of those who are pregnant, it could potentially lead to birth defects.

Why pâté is controversial

Some pâté has long caused controversy, in particular in the case of foie gras, a pâté made from duck and goose liver. Ducks and geese don’t have naturally fattened livers except at certain times of the year, but for foie gras, they are force-fed and fattened in a process that many consider inhumane. Foie gras is banned in such countries as Argentina, the Czech Republic, Denmark, Finland, Germany, Ireland, Israel, Italy, Luxembourg, Netherlands, Norway, Poland, Sweden, Switzerland and the U.K. It’s also banned in certain parts of the United States: for example, it’s illegal to produce foie gras in the state of California, despite the many legal challenges to the ban.

If you can’t stomach foie gras, vegetarian versions, which are popping up in specialty stores and online, include ingredients like pea protein, miso and koji.

How can I eat pâté?

Unlike caviar, which may be enjoyed solo in the form of trendy “caviar bumps,” pâté is more commonly consumed alongside other ingredients — although nothing is stopping you from taking a spoon and digging in. Ready for some pâté? Here are some serving suggestions: