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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Chorizo is a rich source of complete protein and B vitamins, but it is high in calories, saturated fat, and sodium. It should be consumed in moderation as part of a balanced diet. The paprika used in its preparation provides beneficial antioxidants like Vitamin A and capsaicin.
100g of chorizo contains approximately 13.63g of protein. This provides a complete amino acid profile essential for muscle repair and growth, though it is accompanied by about 25.1g of fat.
Yes, chorizo is very keto-friendly. With only 3.78g of carbohydrates and 25.1g of fat per 100g, it fits well within the high-fat, low-carb requirements of a ketogenic diet.
Mexican chorizo is usually sold raw and must be removed from the casing and crumbled in a skillet until fully browned. Spanish chorizo is typically cured or smoked and can be eaten sliced as-is, or lightly sautéed to release its flavorful oils into a dish.
Chorizo has a bold, smoky, and savory flavor dominated by garlic and smoked paprika (pimentón). Depending on the region, it can range from mild to spicy and often has a distinct vinegary tang.
While the primary ingredients of meat and spices are gluten-free, some commercial brands use wheat-based fillers or thickeners. Always check the ingredient label to ensure there are no hidden gluten sources or cross-contamination risks.
Fresh, raw chorizo should be used within 3 to 7 days of purchase. Cured Spanish chorizo can last for several weeks in the refrigerator if unopened, but once sliced, it should be consumed within 5 to 7 days.
chorizo sausage is a versatile ingredient found in cuisines around the world. With 296 calories per 100g and 13.63 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 0 recipes featuring chorizo sausage with step-by-step instructions.
Browse recipes →Yes, chorizo freezes very well. Wrap it tightly in freezer-safe plastic or foil to prevent freezer burn; it will maintain its best quality for up to 3 months.
Fresh Mexican chorizo must always be removed from its casing before cooking. For cured Spanish chorizo, the casing is often edible, but if it feels tough or papery, it is best to peel it off before slicing.
Because chorizo is calorie-dense (296 calories per 100g) and high in fat, it is not a traditional weight-loss food. However, its high protein content can help with satiety, making it acceptable in small portions within a calorie-controlled diet.
