Cheese

Cheese

Cheese, mozzarella, whole milk, low moisture

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15.9%
318 kcal

Energy

35.2%
24.6 g

Fat

77.8%
15.6 g

Saturates

1.1%
1.0 g

Sugar

17.3%
1.0 g

Salt

carbs
3%
fat
70%
protein
27%

Caloric Ratio

Nutrition

Calories % Daily Value
Total Calories 318 (1332 kJ)
16%
from Carbohydrate 10 (41 kJ)
from Fat 222 (928 kJ)
from Protein 86 (362 kJ)
from Alcohol 0 (0 kJ)
Carbohydrates % Daily Value
Total Carbohydrates 2.5 g
1%
Dietary Fiber 0.0 g
0%
Starch ~
Sugars 1.0 g
Sucrose ~
Glucose ~
Fructose ~
Lactose ~
Maltose ~
Galactose ~
Fats & Fatty Acids % Daily Value
Total Fat 24.6 g
35%
Saturated Fat 15.6 g
78%
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
Tridecylic Acid ~
Myristic Acid 2,683.0 mg
Pentadecanoic Acid ~
Palmitic Acid 7,491.0 mg
Margaric Acid ~
Stearic Acid 2,880.0 mg
Arachidic Acid ~
Behenic Acid ~
Lignoceric Acid ~
Monounsaturated Fat 7.0 g
Myristoleic Acid ~
15:1 ~
Palmitoleic Acid 822.0 mg
16:1 c ~
16:1 t ~
17:1 ~
Oleic Acid 5,925.0 mg
18:1 c ~
18:1 t ~
Gadoleic Acid 0.0 mg
Erucic Acid 0.0 mg
22:1 c ~
22:1 t ~
Nervonic Acid ~
Polyunsaturated Fat 0.8 g
Linoleic Acid 566.0 mg
18:2 CLAs ~
18:2 n-6 c,c ~
18:2 t,t ~
18:2 i ~
18:2 t ~
Linolenic Acid 212.0 mg
alpha-Linolenic Acid ~
gamma-Linolenic acid ~
Parinaric Acid 0.0 mg
Eicosadienoic Acid ~
Eicosatrienoic Acid ~
20:3 n-3 ~
Dihomo-gamma-linolenic acid ~
Arachidonic Acid 0.0 mg
20:4 n-6 ~
Timnodonic Acid 0.0 mg
Clupanodonic Acid 0.0 mg
Docosahexaenoic Acid 0.0 mg
Trans Fat ~
Omega-3 Fatty Acids 212.0 mg
Omega-6 Fatty Acids 566.0 mg
Sterols % Daily Value
Cholesterol 89.0 mg
30%
Phytosterols ~
Campesterol ~
Stigmasterol ~
Beta-sitosterol ~
Protein & Amino Acids % Daily Value
Protein 21.6 g
43%
Essential Aminos
Histidine 813.0 mg
97%
Isoleucine 1,036.0 mg
91%
Leucine 2,106.0 mg
82%
Lysine 2,194.0 mg
96%
Methionine 603.0 mg
53%
Phenylalanine 1,127.0 mg
57%
Threonine 823.0 mg
69%
Tryptophan 302.0 mg
101%
Valine 1,351.0 mg
94%
Non-essential Aminos
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
Other Nutrients % Daily Value
Alcohol 0.0 g
Water 48.4 g
Ash 2.9 g
Caffiene 0.0 mg
Theobromine 0.0 mg
Vitamins % Daily Value
Betaine ~
Choline 15.0 mg
Vitamin A 745 IU
15%
Vitamin B1 (thiamine) 0.0 mg
1%
Vitamin B2 (riboflavin) 0.3 mg
16%
Vitamin B3 (niacin) 0.1 mg
0%
Vitamin B5 (pantothenic acid) 0.1 mg
1%
Vitamin B6 (pyridoxine) 0.1 mg
3%
Vitamin B9 (folate) 8 mcg
2%
Vitamin B12 (cobalamin) 1 mcg
12%
Vitamin C 0.0 mg
0%
Vitamin D 18 IU
5%
Vitamin E 0 IU
1%
Vitamin K 3 mcg
3%
Minerals % Daily Value
Calcium 575.0 mg
58%
Copper 0.0 mg
1%
Fluoride ~
Iron 0.2 mg
1%
Magnesium 21.0 mg
5%
Manganese 0.0 mg
0%
Phosphorus 412.0 mg
41%
Potassium 75.0 mg
2%
Sodium 415.0 mg
17%
Zinc 2.5 mg
16%
Cheese

About Cheese

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Read More

Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.