Super source
Energy
283 kcal · 14% DV target
A mild, elastic curd cheese traditionally spun using the pasta filata method, mozzarella provides a dense source of bioavailable minerals and complete protein within a high-moisture dairy matrix.
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 .36
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 .2
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 .45
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 .10
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
283 kcal · 14% DV target
23.0 g · 46% DV target
20.6 g · 26% DV target
12.9 g · 65% DV target
Not a benefit — best kept low
0.80 g · 80% DV target
Not a benefit — best kept low
0.16 g · Top 20% of dairy & cheese
Seasonality has not been estimated for this ingredient yet.
Keep submerged in its original brine or liquid to prevent drying.
As a dairy product, its footprint is higher than plant-based proteins but lower than most red meats.
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.