ProductsNettoMINI CHORIZO 75g

Netto

MINI CHORIZO 75g

Name: MINI CHORIZO 75g
Brand: Netto

75 g

BARCODE:3250391414031

COMMON NAME:Mini chorizo Fort

CATEGORIES:Meats And Their Products, Prepared Meats, Cured Sausages, Chorizo

LABELS:French Meat, French Pork, Nutriscore

COUNTRIES:France

STORES:Netto

Health

Nutrition

Nutri-Score

Lower nutritional quality

Nutri-Score data warning

Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0

Nutrient levels

Fat in high quantity (37%)

What you need to know • A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases. Recommendation: Limit the consumption of fat and saturated fat • Choose products with lower fat and saturated fat content. Source: National Health Service UK (NHS) - Fat: the facts

Saturated fat in high quantity (14%)

Sugars in moderate quantity (6.7%)

What you need to know • A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases. Recommendation: Limit the consumption of sugar and sugary drinks • Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day). • Choose products with lower sugar content and reduce the consumption of products with added sugars. Source: National Health Service UK (NHS) - Sugar: the facts

Salt in high quantity (4.4%)

What you need to know • A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke. • Many people who have high blood pressure do not know it, as there are often no symptoms. • Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake. Recommendation: Limit the consumption of salt and salted food • Reduce the quantity of salt used when cooking, and don't salt again at the table. • Limit the consumption of salty snacks and choose products with lower salt content. Source: World Health Organization (WHO) - Fact sheet - Salt reduction Source: National Health Service UK (NHS) - Salt: the facts

Nutrition label

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	Compared to: chorizo
Energy	1913 kJ (510 kcal)	1,675.449 kJ (403 kcal) (+14%)
Fat	37 g	33.313 g (+11%)
Saturated fat	14 g	12.66 g (+11%)
Carbohydrates	7.2 g	2.799 g (+157%)
Sugars	6.7 g	1.563 g (+329%)
Dietary fiber	0 g	?
Proteins	26 g	22.529 g (+15%)
Salt	4.4 g	3.553 g (+24%)
Sodium	1.76 g	1.417 g (+24%)
Fruits, vegetables and legumes	~ 0 %	?

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	1913 kJ (510 kcal)	1913 kJ (510 kcal)	?
Fat	37 g	37 g	?
Saturated fat	14 g	14 g	?
Carbohydrates	7.2 g	7.2 g	?
Sugars	6.7 g	6.7 g	?
Dietary fiber	0 g	0 g	?
Proteins	26 g	26 g	?
Salt	4.4 g	4.4 g	?
Sodium	1.76 g	1.76 g	?
Fruits, vegetables and legumes	~ 0 %	?	~ 0 %

Ingredients

Ingredients image

Ingredients list

Viande de porc (Origine : France), lactose (dont lait), sel, épices, dextrose, arôme de fumée, arômes naturels ; ; colorant : extrait de paprika ; ; conservateurs : nitrite de sodium, nitrate de potassium ; ; antioxydant : ascorbate de sodium ; ; ferments ; ; conservateur : sorbate de potassium. Enveloppe : collagène. 166 g de viande de porc ont été utilisés pour élaborer 100 g de produit fini.

Ingredient information

Pork Meat

53.33% (estimate)

Lactose

23.33% (estimate)

Salt

2.2% (estimate)

Spice

2.2% (estimate)

Dextrose

2.2% (estimate)

Smoke Flavouring

2.2% (estimate)

Natural Flavouring

2.2% (estimate)

Colour

2.2% (estimate)

E160c

2.2% (estimate)

Preservative

2.2% (estimate)

E250

2.2% (estimate)

E252

2.2% (estimate)

Antioxidant

2.2% (estimate)

E301

2.2% (estimate)

Ferment

1.77% (estimate)

Preservative

0.88% (estimate)

E202

0.44% (estimate)

Casing

0.44% (estimate)

Collagen

0.44% (estimate)

Viande De Porc Ont Ete Utilises Pour Elaborer 100 G De Produit Fini

0.44% (estimate)

Added sugars

Contains added sugars (2%) Added sugars: dextrose Quantity of added sugars: 2%

Allergens

Milk

Ingredients analysis

Palm oil free

Yes

No ingredients containing palm oil.

Vegan

Contains non-vegan ingredients.

Unrecognized: en:casing, fr:viande-de-porc-ont-ete-utilises-pour-elaborer-100-g-de-produit-fini

Vegetarian

Contains non-vegetarian ingredients.

Unrecognized: en:casing, fr:viande-de-porc-ont-ete-utilises-pour-elaborer-100-g-de-produit-fini

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Additives

E160c - Paprika extract

Ingredients

Colour

Ingredients

Dextrose

Ingredients

Flavouring

Ingredients

Glucose

Ingredients

Lactose

How NOVA works

The NOVA classification assigns food products into 4 groups based on their degree of processing: 1. Unprocessed or minimally processed foods 2. Processed culinary ingredients 3. Processed foods 4. Ultra-processed food and drink products

Additives

E160c - Paprika extractColour

No additive description is available yet.

Open additive page

E202 - Potassium sorbate EFSA overexposure risk: highPreservative

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

Open additive page Source

E250 - Sodium nitrite EFSA overexposure risk: highPreservative

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.

Open additive page Source

E252 - Potassium nitrate EFSA overexposure risk: highPreservative

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.

Open additive page Source

E301 - Sodium ascorbateAntioxidant

SODIUM ASCORBATE is one of a number of mineral salts of ascorbic acid (vitamin C).

Open additive page Source

Environment

Green-Score, origins bonus, and transportation impact are shown for Worldwide .

Country Context

Green Score

Overall grade

High environmental impact

About Green-Score

The Green-Score is an experimental score that summarizes the environmental impacts of food products.

Current scope

The Green-Score was initially developed for France and it is being extended to other European countries. The Green-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country. Select a country to include the full impact of transportation in the final score.

Life cycle analysis

Average impact of the category

Spicy pork sausage with red pepper, no precision • Score: 32/100

Life-cycle reference

Category: Spicy pork sausage with red pepper, no precision PEF environmental score: 0.97 Climate change impact: 7.41 kg CO2 eq / kg product 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.

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

Declared origins are missing for this product. Origins malus: 0 Transportation (Worldwide): 0 Environmental policy adjustment: 0 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a low impact Malus: -1 Packaging score: +90

Green-Score for this product

Final score: 31/100

Final score breakdown

Life cycle analysis score: 32 Sum of bonuses and maluses: -1 Final score: 31/100

Carbon footprint

Equivalent to driving 3.8 km in a petrol car. 741 g CO2e per 100g of product. Reference category: Spicy pork sausage with red pepper, no precision. 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.

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

Packaging with a low impact Malus: -1 Packaging score: +90

Packaging materials

Material	%	Packaging weight	Packaging weight per 100 g of product
Plastic	100 %	2.4 g	3.2 g
Total	100 %	2.4 g	3.2 g

Packaging components

Shape	Material	Recycling	Impact
1 Film	PE 7 Polyethylene	Unknown	High

Transportation

Origins of ingredients

Declared origins are missing for this product. Origins malus: 0 Transportation (Worldwide): 0 Environmental policy adjustment: 0 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
France	53 %	High
Unknown	47 %	High

Forest footprint

Forest Footprint not computed Potential deforestation risk but not yet computed. Forest Footprint The Forest Footprint is a methodology developed by the association Envol Vert to estimate the risk of deforestation related to our consumption. → More information on the methodology Forest Footprint not computed Potential deforestation risk but not yet computed.

Deforestation risk details

Other risky ingredients These ingredients are not yet assessed for deforestation risk: pork meat

Data Source

Product data comes from Open Food Facts. Food Benchmark also adds translations, category comparisons and explanatory calculations.

The database is licensed under ODbL 1.0, individual contents under DbCL 1.0, and product photos under CC BY-SA 3.0.

Product added on August 21, 2018 at 10:21:47 AM UTC by kiliweb .

Last edit on March 17, 2026 at 5:07:46 AM UTC by new-nutrition-bot .

Product page also edited by chevalstar, kiliweb, new-nutrition-bot, openfoodfacts-contributors, org-les-mousquetaires, roboto-app, teolemon, yuka.DaFoHYGvItIdJt3sydtq9TeKT-LtWaBTFlIfog, yuka.UqtDH-yVNsEGJcjxzbwO3TjhTsPpJuN_OkFRow, yuka.V1B3WU82a3NoUE5Sa3ZGazhTcnA1L1Jwd00rUFQxNnpOODhMSWc9PQ.

Source List

les-mousquetaires

View on Open Food Facts