Meat · Nutrition facts

Chorizo Doux Espagnol

364 kcal per 100 g, with 21 g protein, 2 g carbs and 30 g fat. Full micronutrients and serving info below.

Serving: 90g
High proteinLow carbCalorie dense
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Chorizo Doux EspagnolNutri-Score ECompare
Amount

Showing values for 100 g

364 kcal
Calories
18% of a 2000 kcal day
21 g
Protein
23% of calories
2 g
Carbs
2% of calories
30 g
Fat
75% of calories
Macro split
Protein 23%Carbs 2%Fat 75%

Nutrition facts

per 100 g
Sugar2g
Saturated fat11g55% DV
Sodium1440mg63% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 3498940010208 · Data last verified:

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3498940010208

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Common questions

How many calories are in Chorizo Doux Espagnol?

Chorizo Doux Espagnol by Auchan has 364 kcal per 100 g. One serving (90 g) is about 328 kcal.

How much protein is in Chorizo Doux Espagnol?

Chorizo Doux Espagnol contains 21 g of protein per 100 g — about 18.9 g per 90 g serving.

Is Chorizo Doux Espagnol a good source of protein?

Yes — 21 g of protein per 100 g, supplying 23% of its calories. That makes it an excellent protein source.

Is Chorizo Doux Espagnol keto-friendly?

With 2 g total carbs (about 2 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Chorizo Doux Espagnol high in saturated fat?

It has 11 g of saturated fat per 100 g — 55% of the daily value, which counts as high.

Is Chorizo Doux Espagnol high in sodium?

Yes — 1440 mg of sodium per 100 g, about 63% of the daily value.

Why does Chorizo Doux Espagnol have a Nutri-Score of E?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (364 kcal), saturated fat (11 g), sodium (1440 mg); points in favor come from protein (21 g). Overall that places it in band E.

How much Chorizo Doux Espagnol is 100 calories?

About 27 g of Chorizo Doux Espagnol equals 100 kcal. It is energy-dense, so small amounts add up quickly.

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