Mozzarella is a fresh, stretched-curd Italian cheese traditionally made from buffalo milk (Mozzarella di Bufala DOP) but more commonly made from cow's milk for everyday use. It has a mild, milky flavour, soft elastic texture, and relatively lower fat than most hard cheeses (~23g/100g). It provides excellent calcium, complete protein, riboflavin, vitamin B12, and phosphorus. Its high moisture content (~50%) means it melts beautifully, making it the classic pizza cheese.
Fresh mozzarella (packed in water) is best served at room temperature with tomatoes, basil, and olive oil — do not cook it. Block or shredded mozzarella is designed for melting on pizza and baked dishes. Pat fresh mozzarella dry before adding to pizza or it will release excess water and make the base soggy.
Where Cheese, Mozzarella Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 0.870 mg | 0% | |
| Calcium | 0.505 mg | 0% | |
| Phosphorus | 0.350 mg | 0% | |
| Potassium | 0.091 mg | 0% | |
| Magnesium | 0.020 mg | 0% | |
| Choline | 0.015 mg | — | |
| Zinc | 0.003 mg | 0% | |
| Vitamin E (alpha-TE) | 0.001 mg | 0% | |
| Pantothenic Acid (B5) | 0.000 mg | 0% | |
| Riboflavin (B2) | 0.000 mg | 0% | |
| Iron | 0.000 mg | 0% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Vitamin B6 | 0.000 mg | 0% | |
| Niacin (B3) | 0.000 mg | 0% | |
| Thiamin (B1) | 0.000 mg | 0% | |
| Copper | 0.000 mg | 0% | |
| Selenium | 0.000 µg | 0% | |
| Folate | 0.000 µg | 0% | |
| Manganese | 0.000 mg | 0% | |
| Vitamin K | 0.000 µg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Iodine | 0.000 µg | 0% | |
| Monounsaturated fat | 6.70 g | — | |
| Glutamic acid | 5.42 g | — | |
| Proline | 2.74 g | — | |
| Leucine | 2.53 g | — | |
| Lysine | 2.19 g | — | |
| Aspartic acid | 1.69 g | — | |
| Valine | 1.56 g | — | |
| Tyrosine | 1.47 g | — | |
| Isoleucine | 1.42 g | — | |
| Serine | 1.34 g | — | |
| Phenylalanine | 1.31 g | — | |
| Threonine | 1.06 g | — | |
| Arginine | 0.820 g | — | |
| Histidine | 0.780 g | — | |
| Methionine | 0.710 g | — | |
| Alanine | 0.710 g | — | |
| Glycine | 0.480 g | — | |
| Tryptophan | 0.360 g | — | |
| Cysteine | 0.200 g | — | |
| Omega-6 (Linoleic acid) | 0.480 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.190 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →