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Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
250
KCAL / 100G
Carbs
3g
· 5%
Protein
18g
· 29%
Fat
18g
· 66%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
B2
0.32mg · 25% DV
Vitamin A
174µg · 19% DV
B5
0.45mg · 9% DV
Minerals
Calcium
505mg · 51% DV
Phosphorus
354mg · 51% DV
Zinc
3mg · 27% DV
Selenium
14.5µg · 26% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
11.5g
MONOUNSATURATED
4.9g
POLYUNSATURATED
0.46g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
Galbani Mozzarella provides 250 calories per 100g. The calorie total changes based on the portion you eat.
It contains 18g of protein per 100g. That makes it a solid protein-containing dairy option.
Yes, it has 3g of carbohydrates per 100g. That is relatively low for people watching carb intake.
It contains 18g of fat per 100g. Its fat content is important to consider when planning portions.
Its glycemic index is 0. That indicates a very low glycemic impact.
No, it has 0g of fiber per 100g. It should not be considered a fiber source.
Yes, it is listed as compatible with a gluten-free diet. It is also suitable for vegetarian, Mediterranean, flexitarian, and sattvik eating patterns.
Yes, it contains dairy. Anyone with a dairy allergy should avoid it unless advised otherwise by a professional.
It is classified as processed. If processing level matters to you, that is worth considering alongside the nutrition facts.
It can be satisfying because it provides both protein and fat. Per 100g, it contains 18g protein and 18g fat.
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Nutrition data compiled from USDA FoodData Central and scientific sources.