Liver pâté and your kidneys
Potassium, phosphorus, protein and salt in liver pâté, per 100 grams and per portion, and what it means when you have kidney disease. The figures come from the Norwegian food composition table.
Is liver pâté good for your kidneys?
1.6 grams of salt per 100 grams is a lot, so it is best eaten in small amounts. Salt raises blood pressure, and with kidney disease the advice is under 5 grams of salt a day. 149 mg per 100 grams is little potassium. Per slice of bread (20 grams) you get around 30 mg of potassium and 30 mg of phosphorus. Processed food like this often has added phosphate (E338 to E341, E450 to E452), which the body absorbs almost completely. Look for it in the ingredient list.
Per 100 grams
- Potassium
- 149 mgLow potassium
- Phosphorus
- 142 mg
- Protein
- 9.9 g
- Salt
- 1.6 gHigh salt
Per portion
| Portion | Potassium (mg) | Phosphorus (mg) | Protein (g) | Salt (g) |
|---|---|---|---|---|
| Slice of bread (20 g) | 30 | 30 | 2 | 0.3 |
How much potassium is in liver pâté?
Liver pâté: 149 mg of potassium per 100 grams, which is low by Metodebok's grouping: under 150 mg per 100 grams is low, 150 to 300 mg medium, and over 300 mg high. What you eat is the portion, so see the numbers per portion above.
How much phosphorus is in liver pâté?
Liver pâté: 142 mg of phosphorus per 100 grams. Phosphorus from plants is absorbed less than phosphorus from meat, milk and additives. Phosphate added to processed food (E338 to E341, E450 to E452) is absorbed almost completely and is not in the table, so check the ingredient list.
What does this mean for you?
How much potassium, phosphorus and protein you should eat depends on your blood tests, your stage and whether you are on dialysis. Many people with kidney disease do not need to limit potassium at all. Do not cut out fruit and vegetables unless your doctor or a clinical dietitian has asked you to.
Salt applies to everyone with kidney disease: under 5 grams a day helps blood pressure and the kidneys.
Compared with other meat and cold cuts
All figures per 100 grams. Tap a food to see it.
Meat and cold cuts (10)
| Food | Potassium (mg) | Phosphorus (mg) | Protein (g) | Salt (g) |
|---|---|---|---|---|
| Chicken | 346, high potassium | 253 | 29.1 | 0.1 |
| Minced beef | 294, medium potassium | 171 | 25.1 | 1.4 |
| Pork chop | 387, high potassium | 244 | 26.7 | 0.2 |
| Lamb chop | 521, high potassium | 278 | 33.7 | 0.3 |
| Ham | 707, high potassium | 430 | 16.7 | 2.4 |
| Salami | 283, medium potassium | 185 | 17.6 | 4.9 |
| Sausage | 517, high potassium | 190 | 10.4 | 2 |
| Bacon | 320, high potassium | 237 | 30 | 0.2 |
| Liver pâté | 149, low potassium | 142 | 9.9 | 1.6 |
| Meatballs | 250, medium potassium | 150 | 11.9 | 2.1 |
Source: the Norwegian Food Composition Table 2026 (Matvaretabellen), from the Norwegian Food Safety Authority, the Directorate of Health and the University of Oslo. The potassium levels follow Metodebok. Salt is calculated from sodium (1 gram of sodium is 2.5 grams of salt).
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