Chorizo ring
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 171 kcal | 9% |
| Fat | 4.1 g | 6% |
| of which saturates | 0.60 g | 3% |
| Carbohydrate | 23.8 g | 9% |
| of which sugars | 3.2 g | 4% |
| Fibre | 0.70 g | — |
| Protein | 9.4 g | 19% |
| Salt | 0.57 g | 9% |
Open Food Facts, ODbL, record updated 19 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Paprika (4%) (Paprika, Smoked Paprika), Salt, Garlic, Dextrose, Preservatives: Sodium Nitrite, Potassium Nitrate Antioxidant: Extracts of Rosemary; Sunflower Oil. Filled into a natural pork casing. Made using 155g of pork per 100g of chorizo ring. Moisture is lost during the drying process. Advice: White crystals may form on the surface of the choriz These are naturally occurring and are not detrimental to the quality of the product. as-01-89 saial (ON)
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
94% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Chorizos” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Chorizos”: 7.42 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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