Cheese

Cheese, mozzarella, part skim milk

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, part skim milk'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.

13%

254 kcal Calories

49%

24.3 g Protein

2.8 g Carbs

20%

15.9 g Fat

Fair nutrient density 21/100

How many beneficial nutrients Cheese, mozzarella, part skim milk 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, part skim milk come from — the split across carbs, fat & protein.

254 kcal / serving

4% from carbs

Carbs 4%

2.8 g per serving
Fat 57%

15.9 g per serving
Protein 39%

24.3 g per serving

What Cheese, mozzarella, part skim milk 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).

Calcium60% Protein49% Phosphorus37% Vitamin B1234% Selenium26% Zinc25% Riboflavin (B2)23% Vitamin A (RAE)14%

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	2.8 g	1%
Dietary Fiber	0.0 g	0%
Total Sugars	1.1 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	15.9 g	20%
Saturated Fat	10.1 g	51%
Monounsaturated Fat	4.5 g	—
Polyunsaturated Fat	0.5 g	—
Omega-3 Fatty Acids	137.0 mg	—
Omega-6 Fatty Acids	335.0 mg	—
Butyric Acid	516.0 mg	—
Caproic Acid	100.0 mg	—
Caprylic Acid	117.0 mg	—
Capric Acid	251.0 mg	—
Lauric Acid	164.0 mg	—
Myristic Acid	1,598.0 mg	—
Palmitic Acid	4,855.0 mg	—
Stearic Acid	1,937.0 mg	—
Palmitoleic Acid	440.0 mg	—
Oleic Acid	3,874.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	335.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	24.3 g	49%
Histidine	913.0 mg	—
Isoleucine	1,164.0 mg	—
Leucine	2,365.0 mg	—
Lysine	2,464.0 mg	—
Methionine	677.0 mg	—
Phenylalanine	1,266.0 mg	—
Threonine	924.0 mg	—
Tryptophan	339.0 mg	—
Valine	1,517.0 mg	—
Alanine	741.0 mg	—
Arginine	1,042.0 mg	—
Aspartic Acid	1,757.0 mg	—
Cystine	144.0 mg	—
Glutamic Acid	5,677.0 mg	—
Glycine	464.0 mg	—
Proline	2,498.0 mg	—
Serine	1,415.0 mg	—
Tyrosine	1,403.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	127.0 mcg	14%
Vitamin C	0.0 mg	0%
Vitamin D	0.3 mcg	2%
Vitamin E	0.1 mg	1%
Vitamin K	1.6 mcg	1%
Thiamin (B1)	0.0 mg	2%
Riboflavin (B2)	0.3 mg	23%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.1 mg	4%
Folate (B9)	9.0 mcg	2%
Vitamin B12	0.8 mcg	34%
Pantothenic Acid (B5)	0.1 mg	2%
Choline	15.4 mg	3%

Minerals	Amount	% DV
Calcium	782.0 mg	60%
Iron	0.2 mg	1%
Magnesium	23.0 mg	5%
Phosphorus	463.0 mg	37%
Potassium	84.0 mg	2%
Sodium	619.0 mg	27%
Zinc	2.8 mg	25%
Copper	0.0 mg	3%
Manganese	0.0 mg	0%
Selenium	14.4 mcg	26%

Sterols	Amount	% DV
Cholesterol	64.0 mg	21%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	3.3 g	—

About Cheese, mozzarella, part skim milk

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, part skim milk?

There are 254 calories in 100 g of Cheese, mozzarella, part skim milk, or about 72 calories in 1 oz (28 g).

How much protein is in Cheese, mozzarella, part skim milk?

Cheese, mozzarella, part skim milk contains 24.3 g of protein per 100 g.

How many carbs are in Cheese, mozzarella, part skim milk?

Cheese, mozzarella, part skim milk has 2.8 g of carbohydrates per 100 g.

How much fat is in Cheese, mozzarella, part skim milk?

Cheese, mozzarella, part skim milk provides 15.9 g of total fat per 100 g.

What is Cheese, mozzarella, part skim milk a good source of?

Cheese, mozzarella, part skim milk is an excellent source of Calcium (60% DV), Protein (49% DV), Phosphorus (37% DV), Vitamin B12 (34% DV), Selenium (26% DV) and Zinc (25% DV) and a good source of Vitamin A (RAE) (per 100 g). Daily Values are based on a 2,000-calorie diet.