Chorizo
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 32 kcal | 2% |
| Fat | 11.8 g | 17% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 1.0 g | 1% |
| Fibre | 24.5 g | — |
| Protein | 3.6 g | 7% |
| Salt | 3.6 g | 60% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Curing Salt (Salt, Preservative: Sodium Nitrite, Potassium Nitrate) Ground Smoked Paprika, Garlic Purée, Dextrose, Antioxidant: E301, Ground Nutmeg, Dried Oregano.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
52% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.