cured meat
Chorizo
Chorizo is a cured meat. It is of meat origin, which is what the computed diet labels on any recipe using it are derived from.
Not the same asMexican chorizo (Sold raw and loose rather than in a firm cured link, and seasoned with chilli; the Argentine grilling sausage referenced here is a fresh pork link, closer to a coarse fresh Spanish-style chorizo.)
Raw · per 100 g
| Nutrient | Per 100 g |
|---|---|
| Energy | 296 kcal |
| Protein | 13.6 g |
| Carbohydrate | 3.8 g |
| of which sugars | 0 g |
| Fibre | 0 g |
| Fat | 25.1 g |
| of which saturates | 8.6 g |
| Monounsaturated fat | 10.6 g |
| Polyunsaturated fat | 4.3 g |
| Cholesterol | 63 mg |
| Sodium | 788 mg |
| Potassium | 308 mg |
| Calcium | 19 mg |
| Iron | 1.4 mg |
| Magnesium | 20 mg |
| Phosphorus | 149 mg |
| Zinc | 1.7 mg |
| Copper | 0.1 mg |
| Manganese | 0.1 mg |
| Selenium | 18.6 µg |
| Vitamin A | 0 µg |
| Vitamin C | 0 mg |
| Vitamin D | 1.5 µg |
| Vitamin E | 0.2 mg |
| Vitamin K | 0 µg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.3 mg |
| Niacin | 5.5 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 0 µg |
| Vitamin B12 | 2 µg |
| Choline | 96.7 mg |
USDA FDC SR Legacy record 173859.