Chorizo is high in fat and protein and contains minimal amount of sugars.
Fat affects gut motility so, when consumed in excess, it can be a flareup trigger with some people.
Remember not to combine with any high FODMAP food while cooking your chorizo.
Some of the chorizo brands might contain small amounts of onion or garlic in their ingredients. If you're sensitive to fructans, do not consume this type of chorizo or stick to a few slices only.
Chorizo is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman antiquity.
In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried, smoked, red peppers (pimentón/pimentão).