Pâté à l'ail

Packaged product Kød Le Marsigny

Pâté à l'ail contains 253 kcal per 100 g.

Roughly 74 % of its calories come from fat, with 25 % from protein and 0,8 % from carbohydrates (estimated with general energy factors).

That is close to the median for kød on FoodFactly (263 kcal per 100 g).

The values are as declared on the product label and entered by Open Food Facts contributors.

Pâté à l'ail by Le Marsigny, product photo
Photo: Open Food Facts, CC BY-SA 3.0, Open Food Facts contributors
253kcal per 100 g
16 gprotein
0,5 gcarbohydrates
21 gfat

Nutrition facts

The source reports no household measures (such as cups or pieces) for this food, so only weights are offered.

Nutrition facts for the selected amount
NutrientAmount per 100 g% DV
Calories L 253 kcal
Total fat L 21 g 27 %
Saturated fat L 7,6 g 38 %
Sodium L 640 mg 28 %
Total carbohydrates L 0,5 g 0,2 %
Dietary fiber not reported
Total sugars L 0,5 g
Added sugars L 0,15 g 0,3 %
Protein L 16 g 32 %

% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.

Nutritional breakdown

Protein: 25 %Carbohydrates: 0,8 %Fat: 74 %253kcal / 100 g
  • Protein 25 %
  • Carbohydrates 0,8 %
  • Fat 74 %

Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).

Nutritional insights

  • Protein16 gin the top quarter of kød (median 11 g)
  • Sugars0,5 gin the lowest quarter of kød (median 1 g)
  • Fat21 gbelow the median for kød (median 21,7 g)
  • Sodium640 mgabove the median for kød (median 629 mg)
  • Protein per 100 kcal6,3 gprotein density, useful for comparing foods with different calorie levels

Product details

Brand
Le Marsigny
Barcode
26050515
Quantity
600 g
Category
Pâté Formand
Nutri-Score
D as computed by Open Food Facts
NOVA group
4 processing level (1 to 4), as classified by Open Food Facts

Ingredients

Pâté à l'ancien Ingrédie n's viande de porc 90% (Corigine gélatine de porc, colorant caramel naturels, sel, ail (0,5%), épices, plantes aromatiques, dextrose, arntioxydants: E300 et E301 Traces éventuelles de Conseils de conservation: conserver entre 0°C et +4°C maximum.

As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.

Ingredient guides: SaltHvidløg

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Per 100 g. Calories in kcal. n/a: not reported by the source.

Frequently asked questions

How many calories are in Pâté à l'ail?

100 g of Pâté à l'ail has 253 kcal.

Is Pâté à l'ail high in protein?

Pâté à l'ail contains 16 g of protein per 100 g (32 % of the 50 g Daily Value). About 25 % of its calories come from protein. Compared with other kød, that is among the highest quarter (median 11 g).

How many carbs are in Pâté à l'ail?

Pâté à l'ail has 0,5 g of total carbohydrates per 100 g, including 0,5 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.

How much fat is in Pâté à l'ail?

Pâté à l'ail contains 21 g of fat per 100 g, of which 7,6 g is saturated (38 % of the Daily Value).

How much sodium is in Pâté à l'ail?

100 g contains 640 mg of sodium, 28 % of the 2,300 mg Daily Value.

Where does this nutrition data come from?

From Open Food Facts, record dated 5. juni 2026. FoodFactly last checked it on 6. november 2026. Each value above shows whether it was measured, calculated or taken from a label.

Source of the nutrition information

  • Open Food Facts, record 26050515. License: ODbL 1.0 (Open Food Facts). Source record dated 5. juni 2026. Imported 6. november 2026.

Last updated: . Source description: "Pâté à l'ail". Data quality score: 80/100 (how it is calculated).

Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.

General nutrition information, not medical advice. Individual needs differ; see our disclaimer.