Chorizo Nutrition Benefits and Facts

Nutritional summary

Chorizo is classified as a processed meat, a category that major institutional reviews consistently link to an increased risk of cardiovascular disease and all-cause mortality .
As a fermented sausage, chorizo is typically made from a mixture of lean meat and fatty tissues combined with salt, nitrites (curing agents), and spices; it achieves its characteristic firm texture and red colour through ripening and moisture reduction rather than heat treatment .
While high in saturated fats and sodium, chorizo provides essential micronutrients found in red meat, including vitamin B12, iron, zinc, and selenium .
Because of its high solid fat content, dietary guidelines recommend selecting chorizo and similar sausages less frequently than leaner protein sources .

Interesting fact

The characteristic red color and smoky flavor of Spanish chorizo only became standard after the 16th century, when paprika was introduced to Europe from the Americas.

Standout nutrients

EPIC

SOURCE

Vitamin B6

EPIC

SOURCE

Sodium

SUPER

SOURCE

Riboflavin (Vitamin B2)

SUPER

SOURCE

Niacin

368

kcal per 100g

Protein21.6g

Fat30.1g

Carbs1.97g

Fiber0.50g

Sugar0.55g

Fat breakdown

Polyunsat4.83g

Monounsat13.1g

Saturated10.7g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

As a pork product, it has a significant environmental footprint compared to plant proteins, though lower than beef.

Confidencemedium

Storage

Refrigerate

2–4 weeks

Keep in original packaging or wrap in parchment paper.

Refrigerate After Opening

5–7 days

Flavour

Data & Sources

Harmonized from 2 validated sources

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Chorizo - an overview | ScienceDirect Topics

[4]www.sciencedirect.comsciencedirect.com

Effect on health from consumption of meat and meat products - PMC

[5]pmc.ncbi.nlm.nih.gov

How Americans eat red and processed meat: an analysis of the contribution of thirteen different food groups - PMC

[6]pmc.ncbi.nlm.nih.gov

[PDF] Food Patterns Equivalents Database 2011-12 - USDA ARS

[8]www.ars.usda.govars.usda.gov

Results

[10]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Caveats for the Good and Bad of Dietary Red Meat - PMC

[11]pmc.ncbi.nlm.nih.gov

1. EXPOSURE DATA - Red Meat and Processed Meat - NCBI Bookshelf

[12]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

20.5

Version

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