🧀
Source of protein and calcium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
254
KCAL / 100G
Carbs
2.8g
· 4%
Protein
24.3g
· 39%
Fat
15.9g
· 57%
Fiber
0g
Vitamins
B12
1.2µg · 50% DV
Vitamin A
197µg · 22% DV
B2
0.28mg · 22% DV
B5
0.41mg · 8% DV
Minerals
Calcium
782mg · 78% DV
Phosphorus
463mg · 66% DV
Zinc
3mg · 27% DV
Sodium
619mg · 27% 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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
10.14g
MONOUNSATURATED
4.55g
POLYUNSATURATED
0.52g
Omega 6:3 ratio 3.3:1
Below the ideal 4:1 — a good omega balance.
Low-moisture part-skim mozzarella provides 254 calories per 100 g.
Yes. It contains 24.3 g of protein per 100 g, making it a high-protein cheese option.
Yes, it is compatible with a keto diet. It has 2.8 g of carbohydrates per 100 g and a glycemic index of 0.
It contains 2.8 g of carbohydrates per 100 g.
Low-moisture part-skim mozzarella contains 15.9 g of fat per 100 g.
Its glycemic index is 0. It also contains 2.8 g of carbohydrates per 100 g.
No. It provides 0 g of fiber per 100 g.
It is listed as compatible with vegetarian eating. It also fits omnivore, flexitarian, and Mediterranean dietary patterns.
It is listed as compatible with a gluten-free diet. However, it contains dairy and is not suitable for people with a dairy allergy.
Yes, it is classified as a processed food. Per 100 g, it provides 254 calories, 24.3 g protein, 2.8 g carbs, and 15.9 g fat.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.