Name: Sous-Vide Nitrite-Cured Liver Pate
Prep time: 12 h
Cook time: 26 h 10 min
Total time: 38 h 10 min
Yield: 1 dish
Cuisine: French
Ingredients: Chicken liver; Onion; Butter; Dry red wine; Bacon; Olive oil; Nitrite salt; Allulose; Nutmeg; Black pepper; Cardamom; Allspice

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Sous-vide, Blender

Kitchen: French

1 kg 538 gram

Servings: 8 (1 serving ≈ 189 gram)

Digestion time: 4 hour

Complete protein: ✔

Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.

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Published: 08.06.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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Include ingredient	Ingredient	Qty, g
Include ingredient: Chicken liver	Chicken liver	Ingredient quantity for Chicken liver in g
Include ingredient: Onion	Onion	Ingredient quantity for Onion in g
Include ingredient: Butter	Butter	Ingredient quantity for Butter in g
Include ingredient: Dry red wine	Dry red wine	Ingredient quantity for Dry red wine in g
Include ingredient: Bacon	Bacon	Ingredient quantity for Bacon in g
Include ingredient: Olive oil	Olive oil	Ingredient quantity for Olive oil in g
Include ingredient: Nitrite salt	Nitrite salt	Ingredient quantity for Nitrite salt in g
Include ingredient: Allulose	Allulose	Ingredient quantity for Allulose in g
Include ingredient: Nutmeg	Nutmeg	Ingredient quantity for Nutmeg in g
Include ingredient: Black pepper	Black pepper	Ingredient quantity for Black pepper in g
Include ingredient: Cardamom	Cardamom	Ingredient quantity for Cardamom in g
Include ingredient: Allspice	Allspice	Ingredient quantity for Allspice in g

	Product release:	1 509
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

1 2 10 - 1 14 10
	Slice	15
		1
	Fry	15
	Blend with a blender	10
	Cooking sous-vide	1
	Cool down	30
	Chill in the refrigerator	12

Proteins	18.3
Digestible proteins	17.1
Fats	13.1
Plaid	0.3
Net carbohydrates	1.3
Fructose	0
Calories	208 kcal
Indexes
Glycemic index	1.3
Glycemic load	0.2
Insulin index, II	30.4
Disease inflammatory index, DII	-0.05
Antioxidant, ORAC	990

Weight loss	Detention	Set
21%	15%	13%
972	1350	1620

Nutrient	% of RDA
A	8161 0499541 836489489
B12	4594594233933671
B7	133133114331161
B2	108128101235473
B5	989882164495
B9	9797641939739
B6	555537118241
B13	4444441334?
B3	41473682331
B4 (Choline)	354643771910
C	2125227641
B1	18201536111
E	7771511
K2	79915?3
D	555511

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (2)
Reduce the amount proteins Add more fats

Nutrient	% of RDA
Fructose	??????
Copper	413413371844248124
Phosphatidylcholine	214214153???
Molybdenum	10310393212?9
Iron	763423614112
Selenium	7373671344010
Phosphorus	303030422110
Zinc	2534255566
Alpha-lipoic acid	23232346231
Sodium	17171733168
Betaine	1212124631
Manganese	10121115104
Sulfur	7101014?2
Coenzyme Q10	7772021
Potassium	687954
Quercetin	6691811
Magnesium	5651532

Nutrient	% of RDA
Cholesterol	1 1731 1731 1734 694?2 347
Palmitic acid (Saturated)	46464671?92
Arachidonic acid (AA, Omega-6)	329564191?19
Stearic acid (Saturated)	18222229?44
Linoleic acid (Omega-6)	13181732?37
Oleic acid (Omega-9)	89914?11

Nutrient	% of RDA
Histidine	100141141293?70
Lysine	6591911904623
Tryptophan	598383208338
Leucine	4969691464617
Tyrosine	4867481678428
Glycine	44444413313344
Phenylalanine	3955551146823
Glutamic acid	3510653530??
Alanine	357070176??
Glutamine	272727133274
Methionine	243232662416
Aspartic acid	22272266?22
Arginine	21212152175
Cysteine	172121542114
Threonine	13181838??
Proline	10111025?7
Valin	9131328?4
Serin	88513?3
Isoleucine	6881742

Sous-Vide Nitrite-Cured Liver Pate

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