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Ultra-processed foods and sweets

Pork chorizo

Per 100 g (3.5 oz), pork chorizo provides 13.6 g of protein and 296 kcal, a moderate energy density.

USDA description: Pork chorizo, fresh, raw

  • May worsen nausea

Estimated satietyHow it is calculated

Starting point+1
Moderate energy density: 296 kcal/100 g0
Protein: 4.6 g/100 kcal+1
Fiber: 0.0 g/100 kcal0
Solid food with 54.8 g of water, under 700

Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.

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Last updated
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Sources
6 primary
Data
USDA FDC 173859

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Nutrition facts

Calories
148 kcal per serving
296 kcal per 100 g (3.5 oz)
Protein
6.8 g per serving
13.6 g per 100 g (3.5 oz)
Carbohydrates
1.9 g per serving
3.8 g per 100 g (3.5 oz)
of which sugars
0 g per serving
0 g per 100 g (3.5 oz)
Fiber
0 g per serving
0 g per 100 g (3.5 oz)
Fat
12.6 g per serving
25.1 g per 100 g (3.5 oz)
of which saturated
4.3 g per serving
8.6 g per 100 g (3.5 oz)
Water
27.4 g per serving
54.8 g per 100 g (3.5 oz)

Source: USDA FoodData Central: Sausage, pork, chorizo, link or ground, raw (FDC ID 173859), accessed September 23, 2026.

A typical 50 g (2 oz) serving provides about 148 kcal, 6.8 g of protein, and 0 g of fiber.

The typical serving (50 g (2 oz)) is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

What it is and how to eat it

The DLE, the Spanish-language dictionary, defines chorizo as a short piece of casing filled with meat, usually pork, chopped and marinated, then smoke-cured. This page does not cover that cured chorizo but fresh, raw chorizo, in links or ground, which is cooked before eating. According to USDA, fresh chorizo has, raw, 296 kcal, 25.1 g of fat, 8.6 g of it saturated, 13.6 g of protein and 788 mg of sodium per 100 g.

A 30 g (1.1 oz) raw serving provides 89 kcal, 7.5 g of fat, no sugars and 4.1 g of protein. The 2025 nutrition advisory on GLP-1 therapy suggests avoiding fatty or high-fiber foods in the first days of treatment and notes that foods high in protein or fat can further slow gastric emptying, so in those days, and after a dose increase, it is a poor fit. Later on, it works better in small amounts for flavor, crumbled with eggs or beans, than as a main dish, and the same advisory lists processed meats among the foods to minimize.

What the evidence says

In 2015 the International Agency for Research on Cancer (IARC) classified processed meat, meaning meat transformed through salting, curing, fermentation, smoking or other processes, with sausages among its examples, as carcinogenic to humans (Group 1) because of its link with colorectal cancer, and estimated that each 50 g portion eaten daily increases that risk by about 18%. IARC itself explains that being in the same group as tobacco smoking does not mean being equally dangerous: the classification describes the strength of the evidence, not the size of the risk. According to USDA it has 788 mg of sodium per 100 g, so 30 g provides 236 mg, around 12% of the 2,000 mg a day that WHO recommends not exceeding.

The sources for this section are listed under "Sources" at the end of the page.

Satiety

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

What to keep in mind on a GLP-1 medication

May worsen nausea
It is a fatty or fried food. Fatty meals are digested more slowly and often make nausea and heaviness worse, especially in the weeks when your body is adjusting to a GLP-1 medication. This is an editorial judgment, not a ban.

Frequently asked questions about pork chorizo

How many grams of protein are in a 50 g (2 oz) serving of pork chorizo?

100 g (3.5 oz) of pork chorizo has 13.6 g of protein. A typical 50 g (2 oz) serving has about 6.8 g of protein. That is 4.6 g of protein per 100 kcal.

How many kcal are in a 50 g (2 oz) serving of pork chorizo?

100 g (3.5 oz) of pork chorizo has 296 kcal. A typical 50 g (2 oz) serving has about 148 kcal. That is a moderate energy density.

Does pork chorizo keep you full?

Not very filling for the calories it provides: our estimated satiety score is 2 out of 5. Calculation: 1 (base) + 0 (moderate energy density: 296 kcal/100 g) + 1 (protein: 4.6 g/100 kcal) + 0 (fiber: 0.0 g/100 kcal) + 0 (solid food with 54.8 g of water, under 70) = 2. It is an estimate based on its composition, not a measurement in people.

What should I know about pork chorizo if I take Ozempic, Wegovy, Mounjaro, or Zepbound and feel nauseous?

Based on our tags, this is what matters about pork chorizo on a GLP-1 medication. “May worsen nausea”: a fatty or fried food; fatty meals are digested more slowly and can make nausea and heaviness worse. These are general guidelines, not medical advice: everyone tolerates foods differently.

What is a typical serving of pork chorizo?

We use 50 g (2 oz) as a typical serving. That amount provides about 148 kcal, 6.8 g of protein, and 0 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Sausage, pork, chorizo, link or ground, raw (FDC ID 173859).accessed .
  2. InstitutionRoyal Spanish Academy and Association of Academies of the Spanish Language (RAE-ASALE).Diccionario de la lengua española (Dictionary of the Spanish Language, 23rd ed., online version): "chorizo" (in Spanish).accessed .
  3. Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
  4. InstitutionThe Lancet Oncology.Bouvard V, Loomis D, Guyton KZ, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol. 2015;16(16):1599-1600. doi:10.1016/S1470-2045(15)00444-1.accessed .
  5. InstitutionInternational Agency for Research on Cancer (IARC/WHO).Q&A on the carcinogenicity of the consumption of red meat and processed meat (IARC Monographs, Volume 114).accessed .
  6. InstitutionWorld Health Organization.Sodium reduction.accessed .