Know what’s on your plate
Chorizo sausage
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 250 kcal —
- Protein 18 g 36%
- Carbohydrate 1.4 g 1%
- Fat 19 g 24%
- Saturated fat 6.8 g 34%
- Fibre 0 g 0%
- Sugars 0.6 g —
- Sodium 554 mg 24%
- Cholesterol 58.9 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 53 µg 6%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 1%
- Thiamin (B1) 0.59 mg 49%
- Riboflavin (B2) 0.16 mg 12%
- Niacin (B3) 4.4 mg 27%
- Vitamin B6 0.29 mg 17%
- Vitamin B12 0.44 µg 18%
Minerals
- Calcium 7 mg 1%
- Iron 0.73 mg 4%
- Magnesium 14 mg 3%
- Phosphorus 119 mg 10%
- Potassium 262 mg 6%
- Zinc 1.4 mg 13%
- Copper 0.05 mg 6%
- Manganese 0.03 mg 1%
- Selenium 12.4 µg 23%
Similar foods
- Pork chorizo sausagelink or ground, raw296 kcal / 100 g
- Spanish style chorizo sausagesemi-dried, cured234 kcal / 100 g
- Pork chorizoraw476 kcal / 100 g
- Sausagefresh, raw210 kcal / 100 g
- Chorizo395 kcal / 100 g
- Pork sausagelink/patty, unprepared288 kcal / 100 g
- Chicken sausageraw155 kcal / 100 g
- Braadworst pork sausageraw226 kcal / 100 g
- Merguez sausageraw301 kcal / 100 g
- Lamb merguez sausageraw230 kcal / 100 g
Questions about Chorizo sausage
Do you need to cook chorizo before eating it?
Dry-cured Spanish chorizo is ready to eat, so you can slice it straight from the pack. Fresh chorizo, often sold as soft or raw sausage, must be cooked through; check that the centre reaches 75 °C.
How do you cook chorizo without adding oil?
Slice or crumble it into a cold frying pan, then cook over medium heat. As it warms, it releases its own paprika-coloured fat; stir for a few minutes until browned and hot throughout.
How should you store chorizo after opening?
Keep fresh chorizo covered in the fridge and cook it within the time stated on its packaging. Wrap opened dry-cured chorizo tightly and refrigerate it; once sliced, use it promptly so it does not dry out.
What can you cook with chorizo?
Fry slices or diced chorizo to flavour bean stews, lentil soup, omelettes and tray-baked potatoes. Add it early enough to release its smoky paprika oil, but avoid adding much extra salt until you have tasted the dish.
What can you use instead of chorizo?
For a similar smoky, paprika-rich flavour, use another smoked paprika sausage. In a stew, you can instead add smoked paprika and a little olive oil, though you will miss the sausage’s texture.
What is the difference between Spanish and Mexican chorizo?
Spanish chorizo is usually cured and firm, so it can be sliced and eaten without cooking. Mexican chorizo is typically fresh, soft and crumbled from its casing before cooking; recipes may use either, but they are not interchangeable without changing the texture.
Which vitamin stands out in chorizo?
Vitamin B1 (thiamin) stands out: chorizo provides 0.59 mg per 100 g, making it high in this vitamin.
Source: Canadian Nutrient File 7317 · per 100 g · carbohydrate per EU label, fibre excluded
