Mozzarella Nutrition Benefits and Facts

Nutritional summary

Mozzarella is a significant source of high-quality protein and essential minerals like calcium, which remain stable and bioavailable even after the pasteurization (heat treatment) process .
Standard mozzarella is characterized by its high moisture content and dairy fat levels; Italian legal standards, for example, require at least 45% fat on a dry basis .
Because it is a concentrated dairy product, mozzarella is often high in saturated fat, which major health institutions like the USDA and HHS link to cardiovascular health considerations when consumed in excess .
While traditional mozzarella is a minimally processed cheese, it is distinct from "imitation mozzarella," which is classified as an ultra-processed food and may contain different additives or preservatives .

Interesting fact

The name mozzarella is derived from the Neapolitan dialect word 'mozzare', meaning 'to cut by hand', referring to the process of separating the individual curds from the long, stretched cheese rope.

Standout nutrients

EPIC

SOURCE

Calcium

EPIC

SOURCE

Protein from Amino Acids

SUPER

SOURCE

Phosphorus

SUPER

SOURCE

Riboflavin (Vitamin B2)

288

kcal per 100g

Protein23.0g

Fat20.6g

Carbs0.53g

Sugar1.25g

Fat breakdown

Polyunsat0.68g

Monounsat5.44g

Saturated12.9g

Trans0.80g

Seasonality

Not available

Diet

VegetarianPescatarianGluten FreeKeto

Sustainability

Moderate

As a dairy product, its footprint is higher than plant-based proteins but lower than most red meats.

Confidencemedium

Storage

Refrigerate

3–5 days

Keep submerged in its original brine or liquid to prevent drying.

Flavour

Data & Sources

Harmonized from 4 validated sources

French Food Database

2 contributing source foods

Swiss Food Database

1 contributing source food

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry - PMC

[2]pmc.ncbi.nlm.nih.gov

Cheese: mere indulgence or part of a healthy diet? - PMC

[3]pmc.ncbi.nlm.nih.gov

Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives - PMC

[4]pmc.ncbi.nlm.nih.gov

Food sources of saturated fat and cardiovascular disease: A systematic review

[5]nesr.usda.gov

Milk and dairy products in human nutrition

[6]www.fao.orgfao.org

Prevalence of Processed Foods in Major U.S. Grocery Stores - PMC

[10]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

42.8

Version

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