Know what’s on your plate
Mozzarella cheese
Calories & nutrition facts
low sodium
Nutrition facts
Per 100 g% DV- Calories 280 kcal —
- Protein 28 g 55%
- Carbohydrate 3.1 g 1%
- Fat 17 g 22%
- Saturated fat 11 g 54%
- Fibre 0 g 0%
- Sugars 1.2 g —
- Sodium 16 mg 1%
- Cholesterol 54 mg 18%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 137 µg 15%
- Vitamin C 0 mg 0%
- Vitamin D 0.3 µg 2%
- Vitamin E 0.15 mg 1%
- Vitamin K 1.8 µg 2%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.34 mg 26%
- Niacin (B3) 0.12 mg 1%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 9 µg 2%
- Vitamin B12 0.92 µg 38%
- Choline 18.4 mg 3%
Minerals
- Calcium 731 mg 56%
- Iron 0.25 mg 1%
- Magnesium 26 mg 6%
- Phosphorus 524 mg 42%
- Potassium 95 mg 2%
- Zinc 3.1 mg 28%
- Copper 0.03 mg 3%
- Selenium 15.7 µg 29%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 280 | 28 g | 3.1 g | 17 g |
| 1 × cup, diced | 132 g | 370 | 36 g | 4.1 g | 23 g |
| 1 × cup, shredded | 113 g | 316 | 31 g | 3.5 g | 19 g |
| 1 × cubic inch | 18 g | 50 | 5 g | 0.6 g | 3.1 g |
| 1 × slice (1 oz) | 28 g | 78 | 7.7 g | 0.9 g | 4.8 g |
| 2 × cup, diced | 264 g | 739 | 73 g | 8.2 g | 45 g |
| ½ × cup, diced | 66 g | 185 | 18 g | 2 g | 11 g |
| 3 × cup, diced | 396 g | 1109 | 109 g | 12 g | 68 g |
| 4 × cup, diced | 528 g | 1478 | 145 g | 16 g | 90 g |
Similar foods
- Buffalo mozzarella cheesemozzarella, buffalo310 kcal / 100 g
- Light mozzarella cheesemozzarella, light251 kcal / 100 g
- Reduced fat mozzarella cheesemozzarella, reduced fat267 kcal / 100 g
- Mozzarella cheese substitute248 kcal / 100 g
- Cow milk mozzarella cheese227 kcal / 100 g
- Mozzarella256 kcal / 100 g
- Low sodium Swiss cheeselow sodium374 kcal / 100 g
- Parmesan cheeselow sodium451 kcal / 100 g
- Mozzarella processed cheese slicesprocessed product, fat free155 kcal / 100 g
- Low sodium milkfluid61 kcal / 100 g
Questions about Mozzarella cheese
Why does mozzarella make pizza watery, and how can you prevent it?
Fresh mozzarella holds more moisture than the firmer, low-moisture kind sold for pizza. Tear or slice it, drain it well and pat it dry; add it towards the end of baking if the base is already cooked.
How do you melt mozzarella without it turning rubbery?
Use gentle heat and take the dish off the heat as soon as the cheese has melted. For a toastie or baked pasta, add mozzarella near the end rather than leaving it under the grill until it browns heavily.
How should you store mozzarella after opening it?
Keep fresh mozzarella refrigerated in its brine, or in a clean covered container with enough cold water to keep it submerged if it came without brine. Keep firmer mozzarella wrapped or in an airtight container, and use opened cheese promptly.
Can you freeze mozzarella?
You can freeze firm, low-moisture mozzarella, preferably grated or portioned first, then use it in cooked dishes after thawing in the fridge. Fresh mozzarella loses its supple texture and releases water when thawed, so it is better eaten fresh.
What dishes can you make with mozzarella besides pizza?
Use it in caprese salad with ripe tomatoes, basil and olive oil, or layer it into lasagne, aubergine parmigiana and baked pasta. Fresh mozzarella is especially good torn over salads; firmer mozzarella suits dishes that need a stretchy melt.
What can you use instead of mozzarella?
For a stretchy topping, use provolone or a mild, well-melting cheese; for caprese, try burrata, though its creamy centre is much softer. A plant-based mozzarella-style cheese can replace it in cooked dishes, but its melt and flavour differ.
Is mozzarella a good source of calcium?
Yes. A 28 g slice provides 205 mg of calcium. Mozzarella also contains 7.7 g of protein in that portion.
Source: USDA FoodData Central 167735 · per 100 g · carbohydrate per EU label, fibre excluded
