Chorizo gran cular
Labels
Bad nutritional quality
Ultra-processed food and drink productsHealth
Nutrition
Label
Bad nutritional qualityNutrient levels
Fat in high quantity (37%)
Saturated fat in high quantity (14%)
Sugars in low quantity (2%)
Salt in high quantity (4.13%)
Nutrition label
Nutrition facts
| Nutrition facts | As sold for 100 g / 100 ml |
|---|---|
| Energy | ~ 1,720.9 kJ (416 kcal) |
| FAT | 37 g |
| Saturated fat | 14 g |
| Carbohydrates | 2.7 g |
| Sugars | 2 g |
| Dietary fiber | ? |
| Proteins | 18 g |
| Salt | 4.13 g |
| Sodium | 1.65 g |
| Minerals | |
| Fruits, vegetables and legumes | ~ 3.06 % |
Nutrition facts (Detailed data)
| Nutrition facts | As sold for 100 g / 100 ml | As sold Per 100 g (packaging) | As sold Per 100 g (estimate) |
|---|---|---|---|
| Energy | ~ 1,720.9 kJ (416 kcal) | ? (416 kcal) | ? |
| FAT | 37 g | 37 g | ? |
| Saturated fat | 14 g | 14 g | ? |
| Carbohydrates | 2.7 g | 2.7 g | ? |
| Sugars | 2 g | 2 g | ? |
| Added sugars | ~ 4.06 g | ? | ~ 4.06 g |
| Dietary fiber | ? | ? | ? |
| Proteins | 18 g | 18 g | ? |
| Salt | 4.13 g | 4.13 g | ? |
| Sodium | 1.65 g | 1.65 g | ? |
| Minerals | |||
| Fruits, vegetables and legumes | ~ 3.06 % | ? | ~ 3.06 % |
Estimated Activity Time
Approximate time needed to burn the energy in 100 g / 100 ml: 1,721 kJ. Reference adult weight: 70 kg. Energy density: Moderate.
Ingredients
Ingredients image
Ingredients list
Ingredient information
Allergens
Ingredients analysis
No ingredients containing palm oil.
Contains non-vegan ingredients.
Contains non-vegetarian ingredients.
Food Processing
NOVA group
Ultra-processed food and drink productsElements that indicate the product is in NOVA group 4
How NOVA works
Additives
E120 - CochinealColour
Cochineal extract or carmine (E120) is a natural red colorant derived from the dried bodies of the female cochineal insect.
It is widely used to impart a pink, red, or purple hue to various food and beverage products, including yogurts, ice creams, confectionery, and fruit juices.
Although it is a natural additive, E120 is known to cause severe allergic reactions, including anaphylaxis, in some individuals. It is also not suitable for vegetarians or vegans due to its insect origin.
E250 - Sodium nitritePreservative
Sodium nitrite (E250) is a salt used for curing and preserving meat products.
It plays a critical role in preventing the growth of Clostridium botulinum, the bacterium responsible for botulism, in cured meats like bacon, ham, and sausages. It also provides the characteristic pink color and flavor.
However, nitrites can react with amines in the stomach to form nitrosamines, which are potent carcinogens. High intake of processed meats containing nitrites is associated with an increased risk of colorectal cancer. Regulatory bodies have set strict limits on its use in food.
E252 - Potassium nitratePreservative
POTASSIUM NITRATE is a chemical compound with the chemical formula KNO3. The widespread adoption of nitrate use is more recent and is linked to the development of large-scale meat processing. potassium nitrate is still used in some food applications, such as salami, dry-cured ham, charcuterie.
E301 - Sodium ascorbateAntioxidant
SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).
E392 - Extracts of rosemary
No additive description is available yet.
Environment
Green-Score, origins bonus, and transportation impact are shown for Worldwide .
Green Score
Overall grade
About Green-Score
Current scope
Life cycle analysis
Average impact of the category
Spicy pork sausage with red pepper, no precision • Score: 32/100Life-cycle reference
Overall environmental impact by stage (PEF)
The overall environmental impact figure (PEF) comes from ADEME's Agribalyse database, for the category: Spicy pork sausage with red pepper, no precision. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 86.8 % |
| Processing | 5.7 % |
| Packaging | 0.8 % |
| Transportation | 2.0 % |
| Distribution | 1.0 % |
| Consumption | 3.7 % |
Bonuses and maluses
Origins of ingredients
Packaging impact
Green-Score for this product
Green-Score for this product
Final score breakdown
Carbon footprint
Carbon footprint
Climate impact by stage (CO2e)
The carbon emission figure comes from ADEME's Agribalyse database, for the category: Spicy pork sausage with red pepper, no precision. Source: ADEME Agribalyse Database.
| Stage | Impact |
|---|---|
| Agriculture | 88.8 % |
| Processing | 4.7 % |
| Packaging | 1.4 % |
| Transportation | 3.4 % |
| Distribution | 0.5 % |
| Consumption | 1.3 % |
Packaging
Packaging impact
Data precision
Transportation
Origins of ingredients
Origins breakdown
| Origin | Percent of ingredients | Impact |
|---|---|---|
| European Union | 81 % | High |
| Unknown | 19 % | High |
Data Source
Data presented on this page is sourced from the Open Food Facts database. This platform does not alter the original dataset; its purpose is solely to enhance data visualization and user accessibility.
Product added on February 17, 2018 at 1:29:33 PM UTC by kiliweb .
Last edit on March 17, 2026 at 11:40:18 PM UTC by new-nutrition-bot .
Product page also edited by anonymous-h4fe4z22fq, kiliweb, new-nutrition-bot, openfoodfacts-contributors, teolemon, yuka.R3ZnTUVKUThsdElId1BkaW9CbjU2dXBTL0lDWkEyYXRKTVlESWc9PQ, yuka.UUtReUhxUU5udFVvdE13c3pEM1NvdnN2NksrelIwTytFZmdBSWc9PQ.