Chorizo sausage
Regional seasonality
Available locally all year. — Western Europe
- Jan
- Feb
- Mar
- Apr
- May
- Jun
- Jul
- Aug
- Sep
- Oct
- Nov
- Dec
Nutritional values (per 100g)
- Calories250 kcal
- Proteins17.9 g
- Carbohydrates1.38 g
- Fats18.6 g
- Fiber0 g
- Sodium0.554 g
- Sugars0.61 g
Detailed nutrition enriched from
Canadian Nutrient File — Sausage, chorizo, raw
Per 100 g
Vitamins, minerals & more
Explore the full nutrient profile reported for this ingredient.
These are the nutrient amounts available for 100 g of this ingredient. A missing nutrient means that no value was reported—not that the amount is zero.
Minerals Calcium, iron, potassium and more 10 nutrients
- Calcium 7 mg0.7% of daily reference Codex NRV-R: 1000 mg/day
- Iron 0.73 mg3.3–5.2% of daily reference Codex NRV-R: 14–22 mg/day
- Magnesium 14 mg4.5% of daily reference Codex NRV-R: 310 mg/day
- Phosphorus 119 mg17% of daily reference Codex NRV-R: 700 mg/day
- Potassium 262 mg7.5% of daily target Codex NRV-NCD: target 3500 mg/day
- Sodium 554 mg28% of daily maximum Codex NRV-NCD: maximum 2000 mg/day
- Zinc 1.44 mg10–13% of daily reference Codex NRV-R: 11–14 mg/day
- Copper 0.051 mg5.7% of daily reference Codex NRV-R: 900 µg/day
- Manganese 0.027 mg0.9% of daily reference Codex NRV-R: 3 mg/day
- Selenium 12.4 µg21% of daily reference Codex NRV-R: 60 µg/day
Vitamins Fat- and water-soluble vitamins 10 nutrients
- Retinol activity equivalents 53 µg6.6% of daily reference Codex NRV-R: 800 µg RAE/day
- Vitamin D (International Units) 12 IU
- Vitamin D (D2 + D3) 0.298 µg2–6% of daily reference Codex NRV-R: 5–15 µg/day
- Vitamin C 0 mg0% of daily reference Codex NRV-R: 100 mg/day
- Thiamine 0.59 mg49% of daily reference Codex NRV-R: 1.2 mg/day
- Riboflavin 0.162 mg14% of daily reference Codex NRV-R: 1.2 mg/day
- Niacin (nicotinic acid) preformed 4.35 mg29% of daily reference Codex NRV-R: 15 mg NE/day
- Total niacin equivalent 7.63 mg NE51% of daily reference Codex NRV-R: 15 mg NE/day
- Vitamin B-6 0.292 mg22% of daily reference Codex NRV-R: 1.3 mg/day
- Vitamin B-12 0.443 µg18% of daily reference Codex NRV-R: 2.4 µg/day
Fatty acids Saturated and unsaturated fatty acids 57 nutrients
- Cholesterol 58.9 mg
- Fatty acids, trans, total 0.15 g
- Fatty acids, saturated, total 6.78 g34% of daily maximum Codex NRV-NCD: maximum 20 g/day
- Fatty acids, saturated, 4:0, butanoic 0 g
- Fatty acids, saturated, 6:0, hexanoic 0 g
- Fatty acids, saturated, 8:0, octanoic 0 g
- Fatty acids, saturated, 10:0, decanoic 0 g
- Fatty acids, saturated, 12:0, dodecanoic 0 g
- Fatty acids, saturated, 14:0, tetradecanoic 0.27 g
- Fatty acids, saturated, 16:0, hexadecanoic 4.37 g
- Fatty acids, saturated, 18:0, octadecanoic 2.06 g
- Fatty acids, saturated, 20:0, eicosanoic 0.014 g
- Fatty acids, monounsaturated, 18:1undifferentiated, octadecenoic 7.43 g
- Fatty acids, polyunsaturated, 18:2undifferentiated, linoleic, octadecadienoic 2.72 g
- Fatty acids, polyunsaturated, 18:3undifferentiated, linolenic, octadecatrienoic 0.18 g
- Fatty acids, polyunsaturated, 20:4, eicosatetraenoic 0.079 g
- Fatty acids, polyunsaturated, 22:6 n-3, docosahexaenoic (DHA) 0 g
- Fatty acids, saturated, 22:0, docosanoic 0.009 g
- Fatty acids, monounsaturated, 14:1, tetradecenoic 0 g
- Fatty acids, monounsaturated, 16:1undifferentiated, hexadecenoic 0.503 g
- Fatty acids, polyunsaturated, 18:4, octadecatetraenoic 0 g
- Fatty acids, polyunsaturated, 20:5 n-3, eicosapentaenoic (EPA) 0 g
- Fatty acids, monounsaturated, 22:1undifferentiated, docosenoic 0 g
- Fatty acids, polyunsaturated, 22:5 n-3, docosapentaenoic (DPA) 0 g
- Fatty acids, monounsaturated, total 7.98 g
- Fatty acids, polyunsaturated, total 3.14 g
- Fatty acids, saturated, 15:0, pentadecanoic 0 g
- Fatty acids, saturated, 17:0, heptadecanoic 0.059 g
- Fatty acids, saturated, 24:0, tetracosanoic 0 g
- Fatty acids, monounsaturated, 16:1t, hexadecenoic 0.022 g
- Fatty acids, monounsaturated, 18:1t, octadecenoic 0.048 g
- Fatty acids, monounsaturated, 22:1t, docosenoic 0 g
- Fatty acids, polyunsaturated, 18:2i, linoleic, octadecadienoic 0.041 g
- Fatty acids, polyunsaturated, 18:2t,t , octadecadienenoic 0 g
- Fatty acids, polyunsaturated, conjugated, 18:2 cla, linoleic, octadecadienoic 0 g
- Fatty acids, monounsaturated, 24:1c, tetracosenoic 0 g
- Fatty acids, polyunsaturated, 20:2 c,c eicosadienoic 0.135 g
- Fatty acids, monounsaturated, 16:1c, hexadecenoic 0.482 g
- Fatty acids, monounsaturated, 18:1c, octadecenoic 7.38 g
- Fatty acids, polyunsaturated, 18:2 c,c n-6, linoleic, octadecadienoic 2.68 g
- Fatty acids, monounsaturated, 22:1c, docosenoic 0 g
- Fatty acids, polyunsaturated, 18:3 c,c,c n-6, g-linolenic, octadecatrienoic 0 g
- Fatty acids, monounsaturated, 17:1, heptadecenoic 0.049 g
- Fatty acids, polyunsaturated, 20:3, eicosatrienoic 0.011 g
- Fatty acids, total trans-monoenoic 0.069 g
- Fatty acids, total trans-polyenoic 0.08 g
- Fatty acids, monounsaturated, 15:1, pentadecenoic 0 g
- Fatty acids, polyunsaturated, 18:3 c,c,c n-3 linolenic, octadecatrienoic 0.141 g
- Fatty acids, polyunsaturated, 20:3 n-3 eicosatrienoic 0 g
- Fatty acids, polyunsaturated, 20:3 n-6, eicosatrienoic 0.011 g
- Fatty acids, polyunsaturated, 20:4 n-6, arachidonic 0.079 g
- Fatty acids, polyunsaturated, 18:3i, linolenic, octadecatrienoic 0.039 g
- Fatty acids, polyunsaturated, 21:5 0 g
- Fatty acids, polyunsaturated, 22:4 n-6, docosatetraenoic 0.013 g
- Fatty acids, monounsaturated, 24:1undifferentiated, tetracosenoic 0 g
- Fatty acids, polyunsaturated, 22:3, 0 g
- Fatty acids, polyunsaturated, 22:2, docosadienoic 0 g
Sugars Individual sugars reported in the food 1 nutrient
- Sugars, total 0.61 g
Other compounds Additional compounds measured by CNF 10 nutrients
- Sucrose 0.03 g
- Glucose 0.54 g
- Fructose 0.05 g
- Lactose 0 g
- Maltose 0 g
- Alcohol 0 g
- Moisture 60.3 g
- Caffeine 0 mg
- Theobromine 0 mg
- Galactose 0 g
Description
Chorizo sausage is a processed meat product, listed here raw.
⏱ 63 minChicken and Red Bean Jambalaya with Chorizo
Ground chicken, red kidney beans, and long-grain rice cook in a smoky tomato broth with small bursts of chorizo. The rice finishes tender but separate, while lemon juice and parsley sharpen the rich, spicy base.