Why is CHORIZO Doux classified as ultra-processed (NOVA 4) and what specific additives does it contain?

It is deemed ultra-processed because the pork is combined with multiple additives such as sodium nitrite, potassium nitrate, sodium ascorbate, added sugar, dextrose, and lactose, and because it undergoes processing steps like curing, grinding, and packaging under a protective gas, which go beyond simple cooking.

How does the sugar and salt content in CHORIZO Doux affect a diabetic or hypertensive diet?

With 2.5 g of sugar and 3.6 g of salt per 100 g, the product can raise blood glucose levels and increase blood pressure, so it should be consumed only in small amounts or avoided by people managing diabetes or hypertension.

Is the lactose in CHORIZO Doux a concern for people with milk allergy or lactose intolerance?

Yes; lactose is listed as an allergen, so anyone allergic to milk or who cannot digest lactose should avoid this chorizo.

Cesar Moroni • 0.2 kg

CHORIZO Doux

Fish Meat Eggs

Product Insights

CHORIZO Doux is a mild Spanish-style cured pork sausage that belongs to the processed-meat family (PNNS group: Fish Meat Eggs). It receives a Nutri-Score of E and is classified as NOVA 4, reflecting its high saturated fat (about 18 g per 100 g), elevated salt (3.6 g per 100 g), and inclusion of nitrite/nitrate preservatives, sodium ascorbate, added sugars and lactose, while providing a solid protein content typical of pork products. While it offers a rich source of pork protein and flavor from Spanish red peppers, its high energy density, low fiber and presence of a milk allergen make it unsuitable for low-fat, low-salt or lactose-intolerant diets.

Nutrient Levels

Traffic light indicators

Fat

high

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g

Energy Kcal498 kcal

Fat46 g

Saturated Fat18 g

Carbohydrates3 g

Sugars2.5 g

Comparative Analysis

Compared with the average processed-meat product (sugar 1.6 g, saturated fat 6.8 g, salt 3.5 g per 100 g), this chorizo contains more sugar, nearly three times the saturated fat, and a slightly higher salt level, confirming its high-fat, high-energy profile.

Ingredients

Viande et gras de porc (origine: UE), piments rouges d'Espagne 3,7% (Pimentón de Murcia DOP et Pimentón de la Vera DOP), sel, LACTOSE, plantes aromatiques, sucre, dextrose, conservateurs: ascorbate de sodium, nitrate de potassium et nitrite de sodium, ferments. Boyau naturel de porc. 120g de porc utilisés pour la préparation de 100g de produit fini.

84%

35%

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