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 27 August 2024 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pasteurised cow's milk Salt - Calcium chloride Cheese cultures. Non-animal rennet. O ALLERGENS Cow's milk. Made in a factory that uses tree nuts. VEGETARIAN WITH MILK NO ADDED PRESERVATIVES TORAGE TYPICAL NUTRITIONAL INFO Average values Energy P 10 121 Protein 22 Carbohydrates <0 of which total sugar <0 Total fat 22,5 of which: Saturated fat 15,5 Trans fat 0,89 Monounsaturated fat 5,7g 0,69 57 mg 4109 687 mg 206 Polyunsaturated fat Cholesterol Dietary fibret Total sodium Calcium
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
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