Mozarella
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 265 kcal | 13% |
| Fat | 20.0 g | 29% |
| of which saturates | 13.0 g | 65% |
| Carbohydrate | 1.7 g | 1% |
| of which sugars | 1.7 g | 2% |
| Fibre | 0.00 g | — |
| Protein | 19.0 g | 38% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 26 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Milch, Salz, Säuerungsmittel: Citronensäure, Milchsäurebakterien, mikrobieller Labaustauschstoff.
The ingredient list is only available in German in the source; we show it as it is, without translation.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
96% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Mozzarella” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Mozzarella”: 4.77 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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