ProductsElpozoElpozo chorizo

Elpozo

Elpozo chorizo

Name: Elpozo chorizo
Brand: Elpozo

200 g

BARCODE:8410843116585

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

LABELS:Made In Spain, No Colorings

COUNTRIES:France, Reunion

STORES:carrefour.fr

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: 23

Nutrient levels

Fat in high quantity (42%)

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 (14.5%)

Sugars in low quantity (3.5%)

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 (3.5%)

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
Energy	~ 1970.5 kJ (476 kcal)
Fat	42 g
Saturated fat	14.5 g
Carbohydrates	4.5 g
Sugars	3.5 g
Dietary fiber	?
Proteins	20 g
Salt	3.5 g
Sodium	1.4 g
Fruits, vegetables and legumes	~ 22.7272727272727 %

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	~ 1970.5 kJ (476 kcal)	? (476 kcal)	?
Fat	42 g	42 g	?
Saturated fat	14.5 g	14.5 g	?
Carbohydrates	4.5 g	4.5 g	?
Sugars	3.5 g	3.5 g	?
Dietary fiber	?	?	?
Proteins	20 g	20 g	?
Salt	3.5 g	3.5 g	?
Sodium	1.4 g	1.4 g	?
Fruits, vegetables and legumes	~ 22.7272727272727 %	?	~ 22.7272727272727 %

Ingredients

Ingredients image

Ingredients list

BOYAU NATUREL. AVEC PIMENT DE ESPAGNE. FER CHORIZO EXTRA FORT PUR PORC.))) ngredients: Maigre et noitrine de porc (145g de viandes de porc fraiches pour búten. 100g de chorizo), sel, pient (traces éventuelles de nitrate), cayenne, LACTOSE (DONT LAIT), maltodextrine, testrose de maïs, épices, traitement de surface: conservater (E 225). Traces éventuelles de SOJA. Boyau naturel de Produit sujet à perte de poids par dessiccation. Conué sous atmosphère protectrice. Fermeture du boya par agrafe métallique. A retirer avant de consomme

Ingredient information

Natural Casing

54.55% (estimate)

Chili Pepper

22.73% (estimate)

Fer Chorizo Extra Fort Pur Porc Ngredients

11.36% (estimate)

Maigre Et Noitrine De Porc

11.36% (estimate)

Viandes De Porc Fraiches Pour Buten

5.68% (estimate)

Chorizo

5.68% (estimate)

Salt

1.75% (estimate)

Pient

1.75% (estimate)

Traces Eventuelles De Nitrate

1.75% (estimate)

Cayenne Pepper

1.75% (estimate)

Lactose

1.75% (estimate)

Maltodextrin

1.75% (estimate)

Testrose De Mais

1.31% (estimate)

Spice

0.65% (estimate)

Traitement De Surface

0.65% (estimate)

Conservater

0.33% (estimate)

E225

0.33% (estimate)

Boyau Naturel De Produit Sujet A Perte De Poids Par Dessiccation

0.16% (estimate)

Conue Sous Atmosphere Protectrice

0.08% (estimate)

Fermeture Du Boya Par Agrafe Metallique

0.04% (estimate)

A Retirer Avant De Consomme

0.04% (estimate)

Allergens

Milk

Traces

MilkSoybeans

Ingredients analysis

Palm oil free

Unknown

Palm oil content unknown

Unrecognized: fr:fer-chorizo-extra-fort-pur-porc-ngredients, fr:maigre-et-noitrine-de-porc, fr:viandes-de-porc-fraiches-pour-buten, fr:pient, fr:traces-eventuelles-de-nitrate, fr:testrose-de-mais, fr:traitement-de-surface, fr:conservater, fr:boyau-naturel-de-produit-sujet-a-perte-de-poids-par-dessiccation, fr:conue-sous-atmosphere-protectrice, fr:fermeture-du-boya-par-agrafe-metallique, fr:a-retirer-avant-de-consomme

Vegan

Contains non-vegan ingredients.

Unrecognized: fr:viandes-de-porc-fraiches-pour-buten, fr:traces-eventuelles-de-nitrate, fr:testrose-de-mais, fr:boyau-naturel-de-produit-sujet-a-perte-de-poids-par-dessiccation, fr:conue-sous-atmosphere-protectrice, fr:fermeture-du-boya-par-agrafe-metallique, fr:a-retirer-avant-de-consomme

Vegetarian

Contains non-vegetarian ingredients.

Food Processing

NOVA group

Ultra-processed food and drink products

Elements that indicate the product is in NOVA group 4

Ingredients

Lactose

Ingredients

Maltodextrin

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

E225 - Calcium DisulphiteAntioxidantPreservative

Potassium sulfite (K2SO3) is a chemical compound which is the salt of potassium cation and sulfite anion. As a food additive it is used as a preservative under the E number E225 (INS number 225). It is approved for use in Australia and New Zealand and is not approved in the EU or US.

Open additive page Source

Environment

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

Country Context

Green Score

Overall grade

Very 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: -3 Transportation (Worldwide): 0 Environmental policy adjustment: -3 Select a country to include the full impact of transportation.

Packaging impact

Packaging with a high impact Malus: -15 The information about the packaging of this product is not filled in.

Green-Score for this product

Final score: 14/100

Final score breakdown

Life cycle analysis score: 32 Sum of bonuses and maluses: -18 Final score: 14/100

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 high impact Malus: -15 The information about the packaging of this product is not filled in.

Data precision

The packaging information is not sufficiently precise to compute the most accurate packaging impact. Exact shapes and materials of all packaging components help improve the Green-Score.

Transportation

Origins of ingredients

Declared origins are missing for this product. Origins malus: -3 Transportation (Worldwide): 0 Environmental policy adjustment: -3 Select a country to include the full impact of transportation.

Origins breakdown

Origin	Percent of ingredients	Impact
Unknown	77 %	High
Spain	23 %	High

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 May 5, 2018 at 9:36:34 AM UTC by kiliweb .

Last edit on March 17, 2026 at 4:24:13 AM UTC by new-nutrition-bot .

Product page also edited by autorotate-bot, clemessi, date-limite-app, driveoff, foodless, jumati, kiliweb, new-nutrition-bot, openfoodfacts-contributors, roboto-app, scanbot, yuka.Nr1JH-PQJcMdTPrP8K0V_BjhEb_cBtR0NlJWow, yuka.UktZQUxJa3dsdFlYb1BBUC9VM0U4TmNwd3JpclJsNnpDZHRPSUE9PQ, yuka.VDZrSk9md3dxYWd2aGMwMDNpblUrTlI4eXBpZ1JHZXZJT296SUE9PQ, yuka.VYJ4Hu6vBMwPA939ipsdxxeQOsKwXaNBMkcQog.

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