Chouriço corrente by null

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Chouriço corrente

by null Barcode 5609283001411
Nutri-Score
Not enough data to compute
Processing (NOVA)
Ultra-processed food

Chouriço corrente by null provides 632 kcal per 100 g, with 2 g of sugars and 46.4 g of protein. It is classified as NOVA 4 (ultra-processed food). Contains: sulphur dioxide and sulphites.

Nutrient levels per 100 g

Fat
49 g · High
Saturated fat
17.4 g · High
Sugars
2 g · Low
Salt
4.4 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g
Calories 632 kcal
Total fat 49 g
Saturated fat 17.4 g
Carbohydrates 2 g
Total sugars 2 g
Added sugars 0.4 g
Protein 46.4 g
Salt 4.4 g

Ingredients

Viande de porc (Origine: UE), vin (contient du SULFITES), pâte poivron (poivron, sel), protéine de porc, sel, pâte d0ail (ail, sel, acide citrique), épices, dextrose, émulsifiant (E451), huile de résine de chili, antioxydant (E301, E331), conservateurs (E250), colorants (E124). Emballé sous atmosphère protectrice.

Allergens
Sulphur dioxide and sulphites

Additives 5

High overexposure risk
High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Sold in
France
Barcode
5609283001411

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chouriço corrente?

Chouriço corrente contains 632 kcal per 100 g.

How much sugar is in Chouriço corrente?

Chouriço corrente has 2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Chouriço corrente healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

What allergens does Chouriço corrente contain?

According to the label data it contains: Sulphur dioxide and sulphites. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated March 24, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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