Comparison

Chorizo Fort Pur Porc - 225g vs Chorizo doux

Neither product is clearly better overall — it depends on what matters most to you.

Nutrition per 100 g

NutrientChorizo Fort Pur Porc - 225gChorizo doux
Nutri-Score e e
NOVA group 4 4
Calories 477 kcal 502 kcal
Fat 42 g 34 g
Saturated fat 15 g 13 g
Sugars 3.5 g 4 g
Salt 3.5 g 5 g
Fiber 0.5 g 0.5 g
Protein 20 g 21 g
Additives25
AllergensMilkMilk

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Chorizo doux has 19% less fat (34 g vs 42 g).
  • Chorizo doux has 13% less saturated fat (13 g vs 15 g).
  • Chorizo Fort Pur Porc - 225g has 13% less sugar (3.5 g vs 4 g).
  • Chorizo Fort Pur Porc - 225g has 30% less salt (3.5 g vs 5 g).

Ingredients

Chorizo Fort Pur Porc - 225g

Viande de porc (origine: Espagne), gras de porc (origine : Espagne), LACTOSE, sel, piment fort 3,4%, dextrose, sucre, ail, origan, boyau naturel de porc, conservateurs du boyau : sorbate de potassium et natamycine. 144 g de viande de porc utilisés pour 100g de produit fini. traces éventuelles de soja.

Chorizo doux

Viande de porc (origine : UE) , sel , lactose , piment fumé 1,1 % , arômes , arômes de fumée , dextrose , saccharose , épices et plantes aromatiques (dont piment de Cayenne 0,1 %) , antioxydant : ascorbate de sodium , conservateurs : E250, E252 , ferments, Enveloppe : boyau naturel de porc , conservateurs : E202, E235, 138 g de viande ont été utilisés pour fabriquer 100 g de produit fini,

FAQ

Which is healthier: Chorizo Fort Pur Porc - 225g or Chorizo doux?

Neither product is clearly better overall — it depends on what matters most to you. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.

Which has fewer calories?

Chorizo Fort Pur Porc - 225g has fewer calories: 477 kcal versus 502 kcal per 100 g.

Which has less sugar?

Chorizo Fort Pur Porc - 225g has less sugar: 3.5 g versus 4 g per 100 g.

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