Spanish Cooking Chorizo
Prefix 501 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 | 324 kcal | 16% |
| Fat | 28.0 g | 40% |
| of which saturates | 9.8 g | 49% |
| Carbohydrate | 3.0 g | 1% |
| of which sugars | 2.8 g | 3% |
| Fibre | 0.20 g | — |
| Protein | 15.0 g | 30% |
| Salt | 2.4 g | 40% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pork, Milk powder, Paprika, Salt, Garlic, Spices, Corn glucose syrup, Sugar, Corn dextrose, Colour (paprika extract), Antioxidants (sodium erythorbate, sodium citrate), Oregano, Preservatives (sodium nitrite, potassium nitrate).
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E252Potassium nitratePreservative
- E316sodium erythorbateAntioxidant
- E331Sodium citratesEmulsifier · Sequestrant · Stabiliser
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.