34
Nutrition Score
Poor

Salam Chorizo 100g

5941460006933
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
65
Hazard Score
Use with caution
30
Mirella Index
Basic
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
Pork Meat
PorkMeat  ·  No known concerns
Whole animal protein. Base component of traditional minced meat and sausages.
Bacon
Bacon  ·  −4 pts
Spices
Spices  ·  No known concerns
Glucose (Dextrose)
Glucose  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Simple sugar used as a sweetener, energy source, and in food processing. High GI.
Triphosphates
E451  ·  −5 pts
Moderate health concern Source: EFSA
Industrial moisture-retaining agents in processed meats. Linked to vascular calcification and kidney strain when consumed regularly.
Sugar (Sucrose)
Sugar  ·  −4 pts
Moderate health concern Source: WHO, FDA
Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.
Sodium Erythorbate
E316  ·  −2 pts
Antioxidant common in cured meats.
Sodium Citrate
E331  ·  No known concerns
Acidity regulator and emulsifying salt.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Beetroot Extract
BeetrootExtract  ·  No known concerns
Sodium Nitrite
E250  ·  −15 pts
High health concern Source: IARC
Preservative in cured meats. Its nitrosamine by-products are a key mechanism behind IARC classifying processed meat consumption as Group 1 carcinogenic to humans.
Starter Culture (Meat Curing)
MeatStarterCulture  ·  No known concerns
Bacterial starter culture used in dry-cured sausage fermentation.
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