Sausage, pork, chorizo, link or ground, raw
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Raw chorizo is a vibrant, coarsely ground pork sausage, heavily seasoned with smoky paprika (pimentón) and garlic, giving it a deep red hue and a bold, spicy, and slightly tangy flavor. Its texture is loose and moist before cooking, transforming into a crumbly, juicy, and intensely aromatic component when browned. Nutritionally, it's a high-fat, high-energy ingredient, providing significant calories and protein per 100g.
💚 Why it's loved
People adore chorizo for its explosive flavor—a perfect balance of spicy, smoky, and savory that can elevate any dish. Its versatility is legendary, serving as a hearty breakfast staple, a pizza topping, or the soul of a tapas spread.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie density require mindful portioning, and it's often high in sodium. Those monitoring heart health or blood pressure should use it sparingly. To counteract, pair it with fiber-rich vegetables (like in a chorizo and pepper stir-fry) or legumes, and opt for a smaller portion as a flavoring agent rather than the main protein.
Key benefits
- Excellent source of high-quality protein for muscle maintenance.
- Rich in B vitamins, especially thiamin (B1) and B12, from pork.
- Contains capsaicin from chili peppers, which may support metabolism.
- Provides iron and zinc, essential minerals for immune function.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Spanish chorizo is cured and ready to eat, but the raw, ground version specified here is typically the fresh Mexican style (chorizo fresco), which must be cooked before consumption.
Full nutrition (scales with serving)
| Water | 54.8 g |
| Energy | 296 kcal |
| Energy | 1237 kj |
| Protein | 13.6 g |
| Total lipid (fat) | 25.1 g |
| Ash | 2.7 g |
| Carbohydrate, by difference | 3.8 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 149 mg |
| Potassium, K | 308 mg |
| Sodium, Na | 788 mg |
| Zinc, Zn | 1.7 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.09 mg |
| Selenium, Se | 18.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.21 mg |
| Riboflavin | 0.31 mg |
| Niacin | 5.5 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 96.7 mg |
| Betaine | 4.1 mg |
| Vitamin B-12 | 2.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 61.0 iu |
| Vitamin D (D2 + D3) | 1.5 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 8.6 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.32 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 5.4 g |
| SFA 17:0 | 0.07 g |
| SFA 18:0 | 2.7 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 10.6 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.51 g |
| MUFA 16:1 c | 0.50 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 9.8 g |
| MUFA 18:1 c | 9.7 g |
| MUFA 20:1 | 0.24 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.3 g |
| PUFA 18:2 | 3.8 g |
| PUFA 18:2 n-6 c,c | 3.7 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.16 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.17 g |
| PUFA 20:3 | 0.05 g |
| PUFA 20:3 n-3 | 0.02 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.10 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.03 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.12 g |
| Fatty acids, total trans-monoenoic | 0.10 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.09 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.02 g |
| Fatty acids, total trans-polyenoic | 0.02 g |
| Cholesterol | 63.0 mg |
Amino acid profile (per 100g)
| Hydroxyproline | 0.01 g |
FAQ
What's the difference between Spanish and Mexican chorizo?
Spanish chorizo is usually cured, smoked, and sliced, while Mexican chorizo is fresh, raw, and ground, requiring cooking. Their spice profiles and textures are distinct.
Can I eat raw chorizo?
No. Raw chorizo, like other raw ground meats, must be cooked thoroughly to an internal temperature of 160°F (71°C) to eliminate harmful bacteria.
How do I store raw chorizo?
Keep it in the refrigerator and use within 1-2 days of purchase. For longer storage, freeze it in airtight packaging for up to 2 months.