Cheese

Cheese, mozzarella, whole milk, low moisture

Nutrition facts per 100 g · edible portion

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88 forms & preparations

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Vegetarian Keto-friendly Gluten-free Contains Milk

Dietary labels are inferred automatically from Cheese, mozzarella, whole milk, low moisture'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.

16%

318 kcal Calories

43%

21.6 g Protein

2.5 g Carbs

32%

24.6 g Fat

Fair nutrient density 17/100

How many beneficial nutrients Cheese, mozzarella, whole milk, low moisture 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, whole milk, low moisture come from — the split across carbs, fat & protein.

318 kcal / serving

3% from carbs

Carbs 3%

2.5 g per serving
Fat 70%

24.6 g per serving
Protein 27%

21.6 g per serving

What Cheese, mozzarella, whole milk, low moisture 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).

Calcium44% Protein43% Phosphorus33% Vitamin B1230% Selenium29% Vitamin A (RAE)22% Zinc22% Riboflavin (B2)21%

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	2.5 g	1%
Dietary Fiber	0.0 g	0%
Total Sugars	1.0 g	—

Fats & Fatty Acids	Amount	% DV
Total Fat	24.6 g	32%
Saturated Fat	15.6 g	78%
Monounsaturated Fat	7.0 g	—
Polyunsaturated Fat	0.8 g	—
Omega-3 Fatty Acids	212.0 mg	—
Omega-6 Fatty Acids	566.0 mg	—
Butyric Acid	844.0 mg	—
Caproic Acid	177.0 mg	—
Caprylic Acid	203.0 mg	—
Capric Acid	412.0 mg	—
Lauric Acid	255.0 mg	—
Myristic Acid	2,683.0 mg	—
Palmitic Acid	7,491.0 mg	—
Stearic Acid	2,880.0 mg	—
Palmitoleic Acid	822.0 mg	—
Oleic Acid	5,925.0 mg	—
Gadoleic Acid	0.0 mg	—
Erucic Acid	0.0 mg	—
Linoleic Acid	566.0 mg	—
Arachidonic Acid	0.0 mg	—
Eicosapentaenoic Acid (EPA)	0.0 mg	—
Docosahexaenoic Acid (DHA)	0.0 mg	—

Protein & Amino Acids	Amount	% DV
Protein	21.6 g	43%
Histidine	813.0 mg	—
Isoleucine	1,036.0 mg	—
Leucine	2,106.0 mg	—
Lysine	2,194.0 mg	—
Methionine	603.0 mg	—
Phenylalanine	1,127.0 mg	—
Threonine	823.0 mg	—
Tryptophan	302.0 mg	—
Valine	1,351.0 mg	—
Alanine	660.0 mg	—
Arginine	928.0 mg	—
Aspartic Acid	1,564.0 mg	—
Cystine	129.0 mg	—
Glutamic Acid	5,055.0 mg	—
Glycine	413.0 mg	—
Proline	2,224.0 mg	—
Serine	1,259.0 mg	—
Tyrosine	1,249.0 mg	—

Vitamins	Amount	% DV
Vitamin A (RAE)	197.0 mcg	22%
Vitamin C	0.0 mg	0%
Vitamin D	0.5 mcg	3%
Vitamin E	0.2 mg	1%
Vitamin K	2.5 mcg	2%
Thiamin (B1)	0.0 mg	1%
Riboflavin (B2)	0.3 mg	21%
Niacin (B3)	0.1 mg	1%
Vitamin B6	0.1 mg	4%
Folate (B9)	8.0 mcg	2%
Vitamin B12	0.7 mcg	30%
Pantothenic Acid (B5)	0.1 mg	1%
Choline	15.0 mg	3%

Minerals	Amount	% DV
Calcium	575.0 mg	44%
Iron	0.2 mg	1%
Magnesium	21.0 mg	5%
Phosphorus	412.0 mg	33%
Potassium	75.0 mg	2%
Sodium	415.0 mg	18%
Zinc	2.5 mg	22%
Copper	0.0 mg	2%
Manganese	0.0 mg	0%
Selenium	16.1 mcg	29%

Sterols	Amount	% DV
Cholesterol	89.0 mg	30%
Phytosterols	~	—

Other	Amount	% DV
Alcohol	0.0 g	—
Caffeine	0.0 mg	—
Theobromine	0.0 mg	—
Ash	2.9 g	—

About Cheese, mozzarella, whole milk, low moisture

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, whole milk, low moisture?

There are 318 calories in 100 g of Cheese, mozzarella, whole milk, low moisture, or about 90 calories in 1 oz (28 g).

How much protein is in Cheese, mozzarella, whole milk, low moisture?

Cheese, mozzarella, whole milk, low moisture contains 21.6 g of protein per 100 g.

How many carbs are in Cheese, mozzarella, whole milk, low moisture?

Cheese, mozzarella, whole milk, low moisture has 2.5 g of carbohydrates per 100 g.

How much fat is in Cheese, mozzarella, whole milk, low moisture?

Cheese, mozzarella, whole milk, low moisture provides 24.6 g of total fat per 100 g.

What is Cheese, mozzarella, whole milk, low moisture a good source of?

Cheese, mozzarella, whole milk, low moisture is an excellent source of Calcium (44% DV), Protein (43% DV), Phosphorus (33% DV), Vitamin B12 (30% DV), Selenium (29% DV) and Vitamin A (RAE) (22% DV) (per 100 g). Daily Values are based on a 2,000-calorie diet.