Pate, truffle flavor

183 calories in 1 serving 2 oz

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Calories in Pate, truffle flavor
Pate, truffle flavor Suggest a better name
183 calories in 1 serving 2 oz
1 serving 2 oz = 56g ≈ 0.123lb ≈ 1.98oz
3.27 calories / gram
5 Weight Watchers points
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Calorie Sources:79% fats; 14% proteins; 8% carbohydrates
Fats:15.96 g (144 calories, 29% by weight)
Carbohydrates:3.53 g (14 calories, 6% by weight)
Proteins:6.27 g (25 calories, 11% by weight)
Alcohol:~
Water:29 g (52% by weight)
Fat Composition:50% monounsaturated; 37% saturated; 13% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:58.80 mg
Caffeine:~
Serving Sizes: 100 g
1 serving 2 oz
Food Group:Sausages and Luncheon Meats
USDA #:7942
Related Foods: Calories in Chicken Liver Pate
Calories in Goose Liver Pate
Calories in Pate
Calories in Pate De Foie Gras
Calories in Truffles
Vitamin A:8400 IU
Retinol:554.96 mcg
Retinol Activity Equivalent:2.52 mg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:16.80 mcg
Vitamin B-2:336 mcg
Vitamin B-3:1.85 mg
Vitamin B-5:672 mcg
Vitamin B-6:33.60 mcg
Vitamin B-9:33.60 mcg
Food folate:33.60 mcg
Dietary Folate Equivalent:33.60 mcg
Folic acid:~
Vitamin B-12:1.79 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:1.12 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):39.20 mg
Copper (Cu):224 mcg
Fluoride (F):~
Iron (Fe):2.21 mg
Magnesium (Mg):7.28 mg
Manganese (Mn):67.20 mcg
Phosphorus (P):0.11 g
Potassium (K):77.28 mg
Selenium (Se):23.30 mcg
Sodium (Na):0.45 g
Zinc (Zn):1.60 mg
Cholesterol:58.80 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.53 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:6.27 g
Essential amino acids
Phenylalanine:0.32 g
Leucine:0.59 g
Methionine:0.16 g
Lysine:0.46 g
Isoleucine:0.31 g
Valine:0.43 g
Threonine:0.31 g
Tryptophan:84 mg
Histidine:0.16 g
Arginine:0.50 g
Non-essential amino acids
Alanine:0.53 g
Aspartic acid:0.65 g
Betaine:~
Cystine:95.20 mg
Glutamic acid:1.06 g
Glycine:0.76 g
Hydroxyproline:~
Proline:0.55 g
Serine:0.33 g
Tyrosine:0.25 g
Fats Total:15.96 g
Saturated fatty acids:5.66 g
Monounsaturated fatty acids:7.62 g
Polyunsaturated fatty acids:1.92 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.22 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:3.41 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.66 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.53 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.39 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.54 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.12 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.23 g
Caffeine:~
Theobromine:~
Product Type:Pate
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:5 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_4MR
Did you know?...The tradition of making Swiss cheese in 200 pound wheels began in the Middle Ages when the government taxed cheese makers on the number of pieces of cheese they produced - not the total weight.
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