Nutrition report ready

Longaniza de Aragón extra

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

Nutri-Score E

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Longaniza de Aragón extra by Aventin

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Longaniza de Aragón extra

by Aventin in Prepared meats Barcode 8426091004550
Nutri-Score
Bad nutritional quality
Processing (NOVA)
Unknown

Longaniza de Aragón extra by Aventin provides 422 kcal per 100 g, with 0 g of sugars and 25.8 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is E. It is listed in the Prepared meats category.

Nutrient levels per 100 g

Fat
24.7 g · High
Saturated fat
12.3 g · High
Sugars
0 g · Low
Salt
2.7 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 422 kcal 250 +69%
Total fat 24.7 g 17.1 +44%
Saturated fat 12.3 g 6.9 +79%
Carbohydrates 2 g 3.4 −42%
Total sugars 0 g 1.8 −100%
Protein 25.8 g 21.5 +20%
Salt 2.7 g 2.7

Category average across 6263 Prepared meats products on Foodmetria.

Compared with other prepared meats

Calories higher 16%
Sugars lower 1%
Salt higher 39%
Saturated fat higher 20%
Protein top 24%

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

Product details

Labels & certifications
No glutenGreen Dot
Sold in
Spain
Barcode
8426091004550

Prices reported by shoppers

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Frequently asked questions

How many calories are in Longaniza de Aragón extra?

Longaniza de Aragón extra contains 422 kcal per 100 g.

How much sugar is in Longaniza de Aragón extra?

Longaniza de Aragón extra has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Longaniza de Aragón extra healthy?

It has a Nutri-Score of E (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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