Nutrition report ready

Chuletas de aguja de cerdo

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Mercadona product.

Nutri-Score C

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Chuletas de aguja de cerdo by Mercadona

View full-size photo · Photo: Open Food Facts contributors, CC BY-SA

Chuletas de aguja de cerdo

by Mercadona in Pork Barcode 2302816002840
Nutri-Score
Average nutritional quality
Processing (NOVA)
Unknown

Chuletas de aguja de cerdo by Mercadona provides 211 kcal per 100 g, with 0 g of sugars and 19 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Pork category.

Nutrient levels per 100 g

Fat
15 g · Moderate
Saturated fat
5.8 g · High
Sugars
0 g · Low
Salt
0.2 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 211 kcal 204
Total fat 15 g 12.7 +18%
Saturated fat 5.8 g 4.7 +23%
Carbohydrates 0 g 1.8 −100%
Total sugars 0 g 0.8 −100%
Protein 19 g 20.5 −8%
Salt 0.2 g 1.9 −90%

Category average across 2144 Pork products on Foodmetria.

Compared with other pork

Calories higher 35%
Sugars lower 1%
Salt lower 15%
Saturated fat higher 31%
Protein top 54%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
Spain
Barcode
2302816002840

Prices reported by shoppers

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Frequently asked questions

How many calories are in Chuletas de aguja de cerdo?

Chuletas de aguja de cerdo contains 211 kcal per 100 g.

How much sugar is in Chuletas de aguja de cerdo?

Chuletas de aguja de cerdo has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Chuletas de aguja de cerdo healthy?

It has a Nutri-Score of C (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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