Spanish chorizo de navarra
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 | 514 kcal | 26% |
| Fat | 44.7 g | 64% |
| of which saturates | 14.9 g | 74% |
| Carbohydrate | 1.0 g | 0% |
| of which sugars | 0.70 g | 1% |
| Fibre | 0.70 g | — |
| Protein | 26.6 g | 53% |
| Salt | 2.8 g | 46% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, smoked paprika, salt, garlic, corn dextrose, antioxidants (oregano extract, rosemary extract), preservatives (sodium nitrite, potassium nitrate) Prepared with of product 155g of pork per 100g. Moisture is lost during curing and maturation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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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