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Rich in protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
300
KCAL / 100G
Carbs
2.2g
· 3%
Protein
22.2g
· 30%
Fat
22.4g
· 67%
Fiber
0g
Vitamins
B12
2.28µg · 95% DV
B2
0.28mg · 22% DV
Vitamin A
179µg · 20% DV
B5
0.41mg · 8% DV
Minerals
Calcium
505mg · 51% DV
Phosphorus
354mg · 51% DV
Selenium
17µg · 31% DV
Zinc
3mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
13.15g
MONOUNSATURATED
6.29g
POLYUNSATURATED
0.66g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Full-fat mozzarella cheese contains 300 calories per 100 grams. The calorie total increases as the portion gets larger.
Yes, it provides 22.2 grams of protein per 100 grams. That makes it a protein-rich cheese option.
Yes, but only a small amount. It has 2.2 grams of carbohydrates per 100 grams.
Yes, it is listed as compatible with keto. Its 2.2 grams of carbs per 100 grams also fits a low-carb approach.
Its glycemic index is listed as 0. Based on that value, its glycemic impact is very low.
Yes, it contains 22.4 grams of fat per 100 grams. It is a full-fat cheese choice.
Yes, it is listed as gluten-free in the diet compatibility information. It can fit a gluten-free diet.
Yes, it is listed as compatible with a vegetarian diet. It is also compatible with omnivore, pescatarian, Mediterranean, flexitarian, ketovore, and keto eating patterns.
No, it contains 0 grams of fiber per 100 grams. It does not contribute dietary fiber.
The listed allergen is dairy. People with a dairy allergy should avoid it.
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Nutrition data compiled from USDA FoodData Central and scientific sources.