Spanish chorizo slices
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 326 kcal | 16% |
| Fat | 24.6 g | 35% |
| of which saturates | 8.7 g | 43% |
| Carbohydrate | 3.4 g | 1% |
| of which sugars | 1.8 g | 2% |
| Fibre | 1.0 g | — |
| Protein | 22.3 g | 45% |
| Salt | 4.2 g | 69% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Salt, Lactose (Cows' Milk), Paprika (1.5%), Dextrose, Sugar, Caseinate (Cows' Milk), Garlic, Colour (Paprika Extract), Acidity Regulator (Sodium Citrate), Antioxidants (Sodium Erythorbate, Extracts of Rosemary), Preservatives (Sodium Nitrite, Potassium Nitrate), Black Pepper, Oregano.
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E316sodium erythorbateAntioxidant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
73% 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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