Chorizo au piment d'Espagne doux – Intermarché – 200 g

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  Nutrition facts

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  Nutrition facts	As sold for 100 g / 100 ml	Compared to: Chorizo
  Energy	1775 kJ (428 kcal)	1,701.67 kj (409 kcal) (+4%)
  Fat	34.6 g	34.196 g (+1%)
  Saturated fat	12.2 g	13.125 g (-7%)
  Carbohydrates	5.4 g	2.467 g (+119%)
  Sugars	3.7 g	1.362 g (+172%)
  Fiber	0.5 g	0.527 g (-5%)
  Proteins	23.8 g	22.56 g (+5%)
  Salt	4.62 g	3.395 g (+36%)
  Sodium	1.848 g	1.359 g (+36%)
  Fruits‚ vegetables‚ legumes	~ 2.31 %	2.352 % (-2%)

  • Nutrition facts (Detailed data)

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    Nutrition facts	As sold for 100 g / 100 ml	As sold for 100 g (packaging)	As sold for 100 g (estimate)
    Energy	1775 kJ (428 kcal)	1775 kJ (428 kcal)	?
    Fat	34.6 g	34.6 g	?
    Saturated fat	12.2 g	12.2 g	?
    Carbohydrates	5.4 g	5.4 g	?
    Sugars	3.7 g	3.7 g	?
    Fiber	0.5 g	0.5 g	?
    Proteins	23.8 g	23.8 g	?
    Salt	4.62 g	4.62 g	?
    Sodium	1.848 g	1.848 g	?
    Fruits‚ vegetables‚ legumes	~ 2.31 %	?	~ 2.31 %

Food processing

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  Ultra-processed foods

  3 ultra-processing markers

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    Limit ultra-processed foods

    Limiting ultra-processed foods reduces the risk of noncommunicable chronic diseases

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    Several studies have found that a lower consumption of ultra-processed foods is associated with a reduced risk of noncommunicable chronic diseases, such as obesity, hypertension and diabetes.

    Source: Ultra-processed foods increase noncommunicable chronic disease risk

  Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

  • Ingredient: Dextrose
  • Ingredient: Glucose
  • Ingredient: Lactose

  Food products are classified into 4 groups according to their degree of processing:

  1. Unprocessed or minimally processed foods
  2. Processed culinary ingredients
  3. Processed foods
  4. Ultra-processed foods

  
  

  The determination of the group is based on the category of the product and on the ingredients it contains.

  → Learn more about the NOVA classification

Additives

Ingredients analysis

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  Details of the analysis of the ingredients

  We need your help!

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  Some ingredients could not be recognized.

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  fr: poitrine de porc, sel, piment doux, lactose, sirop de glucose de maïs, dextrose de maïs, épices, Enveloppe (boyau naturel de porc, Traitement de surface), natamycine

  1. poitrine de porc -> en:pork-breast – vegan: no – vegetarian: no – ciqual_proxy_food_code: 28205 – percent_min: 63.04 – percent_estimate: 81.52 – percent_max: 100
  2. sel -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62
  3. piment doux -> fr:piment-doux – vegan: yes – vegetarian: yes – ciqual_food_code: 20151 – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62
  4. lactose -> en:lactose – vegan: no – vegetarian: yes – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62
  5. sirop de glucose de maïs -> en:corn-glucose-syrup – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31089 – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62
  6. dextrose de maïs -> en:corn-dextrose – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62
  7. épices -> en:spice – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62
  8. Enveloppe -> en:casing – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62
     1. boyau naturel de porc -> fr:boyau-naturel-de-porc – vegan: no – vegetarian: no – percent_min: 0 – percent_estimate: 1.155 – percent_max: 4.62
     2. Traitement de surface -> fr:traitement-de-surface – percent_min: 0 – percent_estimate: 1.155 – percent_max: 2.31
  9. natamycine -> en:e235 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 2.31 – percent_max: 4.62

Carbon footprint

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  Equal to driving 3.8 km in a petrol car

  741 g CO₂e per 100g of product

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  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

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  Packaging with a medium impact

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  • Packaging parts

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    1 × Film (PE 7 - Polyethylene: 5 g)
    1 × Tie (PA - Polyamide: 1 g)
    1 × Bag (N2 - Azote: 0.01 g)
    Envelope
    

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  • Packaging materials

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    Material	%	Packaging weight	Packaging weight per 100 g of product
    Plastic	99.8%	6 g	3 g

Transportation

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  Manufacturing or processing place

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  Origins of ingredients

  Origins of ingredients with a medium impact

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  Origin of the product and/or its ingredients	% of ingredients	Impact
  Spain	100 %	Medium