Mozzarella
Prefix 600 was issued by GS1 South Africa. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 290 kcal | 14% |
| Fat | 22,5 g | 32% |
| of which saturates | 15,5 g | 78% |
| Carbohydrate | 0,60 g | 0% |
| of which sugars | 0,30 g | 0% |
| Fibre | 1,0 g | — |
| Protein | 22,3 g | 45% |
| Salt | 1,7 g | 29% |
Open Food Facts, ODbL, record updated 10 February 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pasteurised cow's milk - Salt. Calcium chloride Cheese cultures. Non-animal renne. ALLERGENS Cow's milk. Made in a factory that uses tree nuts. VVEGETARIAN WITH MILK NO ADDED PRESERVATIVES 00012HT FREEZING, ONCE OPENED WRAP IN CLING FILM AND FAT FRUINEDVS TYPICAL NUTRITIONAL INFO Average values Energy Protein HOW Carbohydrates C of which total sugar Total fat of which: Saturated for Trans fat Monounsaturated fat Polyunscurated fat Cholesterol Dietary fibre # Total sodium LIDDING FILM 326 Pe BASE 326 ASIC 100 STORAGE Calcium NOT SUITABLE FOR HOME The nutrtional information ready to eat product. 1212 22,3 <0,6 <0,3 22,5 15, 0 5 0 57 <1 687 623 r
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.