Spanish vegan chorizo
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 225 kcal | 11% |
| Fat | 17.5 g | 25% |
| of which saturates | 2.1 g | 10% |
| Carbohydrate | 6.8 g | 3% |
| of which sugars | 2.1 g | 2% |
| Fibre | 5.9 g | — |
| Protein | 7.2 g | 14% |
| Salt | 2.5 g | 42% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water Sunflower Oil, Pea Protein (4.5%), Potato Starch, Flavourings, Vinegar, Colour: Paprika Extract, Stabiliser: Carrageenan, E425 (contains Sulphites), Textured Soya Protein (1.5%), Smoked Paprika, Broad Bean Protein, Salt, Linseed Flour, Dried Garlic, Fruit and Vegetable Concentrates (Radish, Apple, Blackcurrant), Smoke Flavouring, Dried Cumin, Cayenne Pepper, Dried Oregano, Ground Nutmeg
- E160cPaprika extractColour
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E425KonjacCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegan sausages”: 1.68 kg CO₂e per kg of product (closest product in Agribalyse).
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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