Cheese

Cheese, mozzarella, low moisture, part-skim

Nutrition facts per 100 g · edible portion

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Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, mozzarella, low moisture, part-skim's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.

15%

296 kcal Calories

47%

23.7 g Protein

4.4 g Carbs

26%

20.4 g Fat

Fair nutrient density 23/100

How many beneficial nutrients Cheese, mozzarella, low moisture, part-skim delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.

Caloric ratio

Where the calories in Cheese, mozzarella, low moisture, part-skim come from — the split across carbs, fat & protein.

296 kcal / serving

6% from carbs

Carbs 6%

4.4 g per serving
Fat 62%

20.4 g per serving
Protein 32%

23.7 g per serving

What Cheese, mozzarella, low moisture, part-skim is a good source of

Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).

Vitamin B1269% Calcium53% Selenium49% Protein47% Phosphorus43% Zinc33% Riboflavin (B2)28% Vitamin A (RAE)23%

Full nutrition breakdown

Beneficial
Moderate
Limit
Neutral

Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.

Carbohydrates	Amount	% DV
Total Carbohydrate	4.4 g	2%
Total Sugars	1.8 g	—
Sucrose	0.0 g	—
Glucose	0.3 g	—
Fructose	0.0 g	—
Lactose	0.7 g	—
Maltose	0.0 g	—
Galactose	0.9 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	20.4 g	26%
Saturated Fat	11.7 g	59%
Monounsaturated Fat	4.7 g	—
Polyunsaturated Fat	0.7 g	—
Trans Fat	0.7 g	—
Butyric Acid	396.0 mg	—
Caproic Acid	334.0 mg	—
Caprylic Acid	209.0 mg	—
Capric Acid	509.0 mg	—
Lauric Acid	583.0 mg	—
Myristic Acid	1,890.0 mg	—
Palmitic Acid	5,390.0 mg	—
Stearic Acid	2,010.0 mg	—
Arachidic Acid	28.0 mg	—
Behenic Acid	8.0 mg	—
Gadoleic Acid	38.0 mg	—
Nervonic Acid	0.0 mg	—
alpha-Linolenic Acid (ALA)	75.0 mg	—
gamma-Linolenic Acid	1.0 mg	—
Arachidonic Acid	32.0 mg	—
Eicosapentaenoic Acid (EPA)	6.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	23.7 g	47%

Vitamins	Amount	% DV
Vitamin A (RAE)	203.0 mcg	23%
Vitamin C	~	—
Vitamin D	~	—
Vitamin E	0.5 mg	3%
Vitamin K	1.3 mcg	1%
Thiamin (B1)	0.0 mg	2%
Riboflavin (B2)	0.4 mg	28%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.1 mg	5%
Folate (B9)	26.0 mcg	7%
Vitamin B12	1.7 mcg	69%
Pantothenic Acid (B5)	0.4 mg	8%
Choline	13.5 mg	2%
Betaine	0.2 mg	—

Minerals	Amount	% DV
Calcium	693.0 mg	53%
Iron	0.2 mg	1%
Magnesium	27.2 mg	6%
Phosphorus	533.0 mg	43%
Potassium	116.0 mg	2%
Sodium	699.0 mg	30%
Zinc	3.6 mg	33%
Copper	0.0 mg	4%
Manganese	0.0 mg	2%
Selenium	26.7 mcg	49%

Sterols	Amount	% DV
Cholesterol	65.0 mg	22%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	~	—
Caffeine	~	—
Theobromine	~	—
Ash	3.8 g	—

About Cheese, mozzarella, low moisture, part-skim

Cheese is a beloved dairy food made by curdling milk, usually from cows, goats, or sheep, with rennet or acid, then separating and pressing the solid curds into shape. From there, aging, added cultures, and technique create an enormous range, from soft fresh mozzarella and creamy brie to sharp aged cheddar, nutty Parmesan, washed-rind stinkers, and tangy blue cheese veined with mold. Cheese is a concentrated source of protein and calcium, along with fat, fat-soluble vitamins, and a salty, savory depth that makes it a favorite for snacking and cooking alike.

It melts into pizza, pasta, fondue, and grilled sandwiches, crumbles over salads, and stars on cheese boards with fruit, nuts, and crackers. Because flavor and firmness intensify as cheese ages and loses moisture, harder aged cheeses tend to taste much stronger than soft young ones. Wrapped in parchment or wax paper rather than plastic so it can breathe, and kept in the refrigerator, most cheese keeps for weeks, and many types freeze for cooking.

Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.

Frequently asked questions

How many calories are in Cheese, mozzarella, low moisture, part-skim?

There are 296 calories in 100 g of Cheese, mozzarella, low moisture, part-skim, or about 255 calories in 1 cup (86 g).

How much protein is in Cheese, mozzarella, low moisture, part-skim?

Cheese, mozzarella, low moisture, part-skim contains 23.7 g of protein per 100 g.

How many carbs are in Cheese, mozzarella, low moisture, part-skim?

Cheese, mozzarella, low moisture, part-skim has 4.4 g of carbohydrates per 100 g.

How much fat is in Cheese, mozzarella, low moisture, part-skim?

Cheese, mozzarella, low moisture, part-skim provides 20.4 g of total fat per 100 g.

What is Cheese, mozzarella, low moisture, part-skim a good source of?

Cheese, mozzarella, low moisture, part-skim is an excellent source of Vitamin B12 (69% DV), Calcium (53% DV), Selenium (49% DV), Protein (47% DV), Phosphorus (43% DV) and Zinc (33% DV) (per 100 g). Daily Values are based on a 2,000-calorie diet.