Chorizo
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 481 kcal | 24% |
| Fat | 41.0 g | 59% |
| of which saturates | 15.0 g | 75% |
| Carbohydrate | 0.80 g | 0% |
| of which sugars | 0.80 g | 1% |
| Fibre | 2.0 g | — |
| Protein | 26.0 g | 52% |
| Salt | 3.3 g | 55% |
Open Food Facts, ODbL, record updated 12 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Smoked Paprika (2%), Salt, Garlic, Dextrose, Paprika Extract, Preservatives (Sodium nitrite, Potassium nitrate), Antioxidant (Extracts of Rosemary)
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
35% 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.