WordPress database error: [Table 'elmerca2_.wp_trp_original_strings' doesn't exist]
SELECT original FROM `wp_trp_original_strings` WHERE wp_trp_original_strings.original IN (CAST('Iberian chorizo nutrients: protein, fat, iron, vitamins and minerals | El Mercado de Origen' AS BINARY))

WordPress database error: [Table 'elmerca2_.wp_trp_original_strings' doesn't exist]
INSERT INTO `wp_trp_original_strings` (original) VALUES ('Iberian chorizo nutrients: protein, fat, iron, vitamins and minerals | El Mercado de Origen')

WordPress database error: [Table 'elmerca2_.wp_trp_original_strings' doesn't exist]
SELECT original,id FROM `wp_trp_original_strings` WHERE wp_trp_original_strings.original IN (CAST('Iberian chorizo nutrients: protein, fat, iron, vitamins and minerals | El Mercado de Origen' AS BINARY))

WordPress database error: [Table 'elmerca2_.wp_trp_original_strings' doesn't exist]
SHOW FULL COLUMNS FROM `wp_trp_original_strings`

{"id":13759,"date":"2026-08-31T11:33:05","date_gmt":"2026-08-31T09:33:05","guid":{"rendered":"https:\/\/www.elmercadodeorigen.com\/nutrientes-chorizo-iberico-proteinas-grasas-hierro-vitaminas-minerales\/"},"modified":"2026-09-01T11:38:15","modified_gmt":"2026-09-01T09:38:15","slug":"nutrientes-chorizo-iberico-proteinas-grasas-hierro-vitaminas-minerales","status":"publish","type":"post","link":"https:\/\/www.elmercadodeorigen.com\/en\/nutrients-iberian-chorizo-protein-fat-iron-vitamins-minerals\/","title":{"rendered":"Iberian chorizo nutrients: protein, fat, iron, vitamins and minerals"},"content":{"rendered":"

Iberian chorizo is a dry-cured sausage made with Iberian pork meat and fat, paprika, salt and other seasonings. Nutritionally it combines meaningful protein with substantial fat, iron, zinc, phosphorus, selenium and B vitamins. As with other cured foods, water loss during maturation concentrates many nutrients per 100 g, but it also concentrates energy and sodium.<\/p>\n

Quick answer: which nutrients does it provide?<\/h2>\n
As a general reference, the Spanish Ministry of Agriculture chorizo sheet lists per 100 g 22 g protein, 32.1 g fat, 2.4 mg iron, 1,060 mg sodium, 160 mg phosphorus and 21.1 \u00b5g selenium<\/strong>. It also lists thiamine, riboflavin, niacin, vitamin B6 and vitamin B12. This is a general chorizo table, not the exact composition of every Iberian chorizo.<\/p>\n
A study specifically characterizing sliced Iberian chorizo found about 25.1 g protein and 27.6 g fat per 100 g<\/strong>. The difference from a generic table shows why ranges and reference values are more useful than one universal number.<\/p>\n

High-quality protein<\/h2>\n
Meat provides complete protein containing all essential amino acids. The final amount per 100 g depends on the lean-to-fat ratio and how much water the sausage loses during curing. A recipe with more backfat generally has a lower protein proportion, while a drier product can be more concentrated.<\/p>\n
For a focused explanation, see how much protein Iberian chorizo contains<\/a>.<\/p>\n
Fat: not only saturated fat<\/h2>\n
Chorizo contains substantial fat, but that fat is a mixture of saturated, monounsaturated and polyunsaturated fatty acids. The Ministry reference lists 12.06 g saturated, 13.92 g monounsaturated and 4.26 g polyunsaturated fat per 100 g. Monounsaturated fat is the largest single group in that reference.<\/p>\n
In one Iberian chorizo study, oleic acid accounted for about 46.6% of analyzed fatty acids. Feeding and raw material affect the profile, so results from a particular acorn-fed or montanera sample should not be generalized to every product.<\/p>\n
Iron, zinc, phosphorus and selenium<\/h2>\n
Chorizo provides animal-source iron, including heme iron. The generic table gives 2.4 mg\/100 g; a study of Iberian chorizo formulations found iron values around 3.8\u20134.4 mg\/100 g. Zinc, phosphorus, potassium, magnesium and selenium are also present in varying amounts.<\/p>\n
B vitamins<\/h2>\n
The Ministry sheet lists thiamine, riboflavin, niacin, vitamin B6 and vitamin B12. Reference values include 0.3 mg thiamine, 7.1 mg niacin equivalents and 1 \u00b5g B12 per 100 g. It also contains a small amount of vitamin E and traces of some other fat-soluble vitamins.<\/p>\n
Sodium deserves attention<\/h2>\n
Salt is important in the manufacture and safety of many cured sausages, so sodium is often high. The reference table gives 1,060 mg\/100 g, while the traditional-control Iberian chorizo in one formulation study had around 1,280 mg\/100 g. Anyone limiting sodium should rely on the specific label and serving size.<\/p>\n
Does it contain carbohydrates?<\/h2>\n
Meat and fat contribute little carbohydrate, but recipes may contain sugars, dextrose or technological ingredients. The generic reference used here lists 2 g\/100 g. Brands differ, so ingredients and nutrition declarations matter.<\/p>\n
Why composition varies<\/h2>\n
\n
Recipe:<\/strong> lean meat and fat proportions.<\/li>\n
Raw material:<\/strong> breed, feeding and cuts used.<\/li>\n
Curing:<\/strong> water loss concentrates nutrients and energy.<\/li>\n
Seasoning and salt:<\/strong> especially relevant for sodium and carbohydrates.<\/li>\n
Producer:<\/strong> calibre, fermentation and formulation differ.<\/li>\n<\/ul>\nSummary<\/h2>\n
Iberian chorizo mainly provides complete protein, fat, iron, zinc, phosphorus, selenium and B vitamins<\/strong>. Exact composition varies substantially and sodium is worth considering. See also our guides to iron<\/a> and fat types<\/a>.<\/p>\n
Sources and how to read the figures<\/h2>\n
The numbers in these guides are reference values, not a universal label. In dry-cured sausages, recipe, lean-to-fat ratio, drying, animal feeding and producer all affect composition. For a specific purchase, the product’s own nutrition declaration takes priority.<\/p>\n
\n
Spanish Ministry of Agriculture\/FEN: chorizo food-composition sheet<\/a>.<\/li>\n
Physicochemical characterization study of sliced Iberian chorizo<\/a>.<\/li>\n
Study of mineral composition in Iberian chorizo<\/a>.<\/li>\n<\/ul>\n
Related Iberian cured sausages<\/h2>\n
\t\t
\n\t\t
\n\t\t\t
\n\t\t
<\/i><\/i><\/i><\/i>New<\/b><\/span><\/div><\/div><\/div><\/div><\/div>
\t\t
<\/div>\n\t\t $\"Lomito$ <\/a>\n \n \n \n image\/svg+xml<\/dc:format>\n \n <\/dc:title>\n <\/cc:work>\n <\/rdf:rdf>\n <\/metadata>\n \n \n \n \n<\/svg>\n<\/span>Add to cart<\/a>\t\n\t\t\t<\/span>\n<\/div>
\t\t
\n\t\t\t 100% Iberian acorn-fed lomito (cured presa loin)<\/a>\t\t<\/h2>\n\t\t
Rated 5.00<\/strong> out of 5<\/span><\/div>\t\t\t32,00€<\/span><\/span><\/span>\n\t\t\t<\/div><\/div><\/div>
<\/div>
Sold by: <\/span> Hidalgo de la Jara<\/a><\/div>
<\/div><\/div>\t\t<\/div>\n\t\t<\/li>\n
\n\t\t\t
\n\t\t
<\/i><\/i><\/i><\/i>New<\/b><\/span><\/div><\/div><\/div><\/div><\/div>
\t\t
<\/div>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t $\"Sobrasada$ <\/a>\n \n \n \n image\/svg+xml<\/dc:format>\n \n <\/dc:title>\n <\/cc:work>\n <\/rdf:rdf>\n <\/metadata>\n \n \n \n \n<\/svg>\n<\/span>Add to cart<\/a>\t\n\t\t\t<\/span>\n<\/div>
\t\t
\n\t\t\t 100% Iberian acorn-fed sobrasada<\/a>\t\t<\/h2>\n\t\t
\t\t\t21,50€<\/span><\/span><\/span>\n\t\t\t<\/div><\/div><\/div>
<\/div>
Sold by: <\/span> Hidalgo de la Jara<\/a><\/div>
<\/div><\/div>\t\t<\/div>\n\t\t<\/li>\n
\n\t\t\t
\n\t\t
<\/i><\/i><\/i><\/i>New<\/b><\/span><\/div><\/div><\/div><\/div><\/div>
\t\t
<\/div>\n\t\t\t\t\t\t<\/span>\n\t\t\t\t $\"Morc\u00f3n$ <\/a>\n \n \n \n image\/svg+xml<\/dc:format>\n \n <\/dc:title>\n <\/cc:work>\n <\/rdf:rdf>\n <\/metadata>\n \n \n \n \n<\/svg>\n<\/span>Add to cart<\/a>\t\n\t\t\t<\/span>\n<\/div>
\t\t
\n\t\t\t 100% Iberian acorn-fed morc\u00f3n<\/a>\t\t<\/h2>\n\t\t
Rated 5.00<\/strong> out of 5<\/span><\/div>\t\t\t25,00€<\/span><\/span><\/span>\n\t\t\t<\/div><\/div><\/div>
<\/div>
Sold by: <\/span> Hidalgo de la Jara<\/a><\/div>
<\/div><\/div>\t\t<\/div>\n\t\t<\/li>\n
\n\t\t\t
\n\t\t
\t\t
<\/div>\n\t\t \t\t\t\t<\/span>\n\t\t\t\t $\"Pack$ <\/a>\n \n \n \n image\/svg+xml<\/dc:format>\n \n <\/dc:title>\n <\/cc:work>\n <\/rdf:rdf>\n <\/metadata>\n \n \n \n \n<\/svg>\n<\/span>Add to cart<\/a>\t\n\t\t\t<\/span>\n<\/div>
\t\t
\n\t\t\t Tasting pack of 100% Iberian acorn (2x ham, 2x shoulder ham, 2x cured loin, 2x salchich\u00f3n, 2x chorizo)<\/a>\t\t<\/h2>\n\t\t
Rated 5.00<\/strong> out of 5<\/span><\/div>\t\t\t72,00€<\/span><\/span><\/span>\n\t\t\t<\/div><\/div><\/div>
<\/div>
Sold by: <\/span> Hidalgo de la Jara<\/a><\/div>
<\/div><\/div>\t\t<\/div>\n\t\t<\/li>\n<\/ul>\n<\/div>","protected":false},"excerpt":{"rendered":"
Iberian chorizo is a dry-cured sausage made with Iberian pork meat and fat, paprika, salt and other seasonings. Nutritionally it combines meaningful protein with substantial fat, iron, zinc, phosphorus,\u2026<\/p>","protected":false},"author":0,"featured_media":13442,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[443],"tags":[],"class_list":["post-13759","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-embutidos-y-curados"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t

B vitamins<\/h2>\nThe Ministry sheet lists thiamine, riboflavin, niacin, vitamin B6 and vitamin B12. Reference values include 0.3 mg thiamine, 7.1 mg niacin equivalents and 1 \u00b5g B12 per 100 g. It also contains a small amount of vitamin E and traces of some other fat-soluble vitamins.<\/p>\n

Does it contain carbohydrates?<\/h2>\nMeat and fat contribute little carbohydrate, but recipes may contain sugars, dextrose or technological ingredients. The generic reference used here lists 2 g\/100 g. Brands differ, so ingredients and nutrition declarations matter.<\/p>\n

Summary<\/h2>\nIberian chorizo mainly provides complete protein, fat, iron, zinc, phosphorus, selenium and B vitamins<\/strong>. Exact composition varies substantially and sodium is worth considering. See also our guides to iron<\/a> and fat types<\/a>.<\/p>\n

B vitamins<\/h2>\n
The Ministry sheet lists thiamine, riboflavin, niacin, vitamin B6 and vitamin B12. Reference values include 0.3 mg thiamine, 7.1 mg niacin equivalents and 1 \u00b5g B12 per 100 g. It also contains a small amount of vitamin E and traces of some other fat-soluble vitamins.<\/p>\n

Does it contain carbohydrates?<\/h2>\n
Meat and fat contribute little carbohydrate, but recipes may contain sugars, dextrose or technological ingredients. The generic reference used here lists 2 g\/100 g. Brands differ, so ingredients and nutrition declarations matter.<\/p>\n

Summary<\/h2>\n
Iberian chorizo mainly provides complete protein, fat, iron, zinc, phosphorus, selenium and B vitamins<\/strong>. Exact composition varies substantially and sodium is worth considering. See also our guides to iron<\/a> and fat types<\/a>.<\/p>\n