Mozzarella
BLS 4.0 food: Mozzarella min. 45 % fat in dry matter (Mozzarella mind. 45 % Fett i. Tr.), code M032100 · cross-reference USDA FDC #170845
Per portion (60 g)
155 kcalenergy
10.3 gprotein
0 gfibre
12.6 gfat
0 gcarbohydrate
Verified benefits — authorised EU health claims
Mozzarella meets the legal condition for these claims (Regulation (EC) No 1924/2006 and (EU) No 432/2012). The numbers show exactly why.
Protein contributes to a growth in muscle mass.
✓ 26 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of muscle mass.
✓ 26 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionProtein contributes to the maintenance of normal bones.
✓ 26 % of energy from protein; condition for "source of protein": at least 12 %.
EUR-LexEU CommissionVitamin A contributes to normal iron metabolism.
✓ 220 µg per 100 g = 28 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin A contributes to the maintenance of normal mucous membranes.
✓ 220 µg per 100 g = 28 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin A contributes to the maintenance of normal skin.
✓ 220 µg per 100 g = 28 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSShow 38 more authorised claims
Vitamin A contributes to the maintenance of normal vision.
✓ 220 µg per 100 g = 28 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin A contributes to the normal function of the immune system.
✓ 220 µg per 100 g = 28 % of the EU NRV (800 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin K contributes to normal blood clotting.
✓ 12.3 µg per 100 g = 16 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin K contributes to the maintenance of normal bones.
✓ 12.3 µg per 100 g = 16 % of the EU NRV (75 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to normal energy-yielding metabolism.
✓ 0.33 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal red blood cells.
✓ 0.33 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal skin.
✓ 0.33 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the maintenance of normal vision.
✓ 0.33 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the normal metabolism of iron.
✓ 0.33 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSRiboflavin contributes to the reduction of tiredness and fatigue.
✓ 0.33 mg per 100 g = 24 % of the EU NRV (1.4 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal energy-yielding metabolism.
✓ 4.1 mg per 100 g = 25 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to normal psychological function.
✓ 4.1 mg per 100 g = 25 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the maintenance of normal skin.
✓ 4.1 mg per 100 g = 25 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSNiacin contributes to the reduction of tiredness and fatigue.
✓ 4.1 mg per 100 g = 25 % of the EU NRV (16 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal functioning of the nervous system.
✓ 1.3 µg per 100 g = 52 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal psychological function.
✓ 1.3 µg per 100 g = 52 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to normal red blood cell formation.
✓ 1.3 µg per 100 g = 52 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the normal function of the immune system.
✓ 1.3 µg per 100 g = 52 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSVitamin B12 contributes to the reduction of tiredness and fatigue.
✓ 1.3 µg per 100 g = 52 % of the EU NRV (2.5 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal bones.
✓ 378 mg per 100 g = 47 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium is needed for the maintenance of normal teeth.
✓ 378 mg per 100 g = 47 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal muscle function.
✓ 378 mg per 100 g = 47 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSCalcium contributes to normal blood clotting.
✓ 378 mg per 100 g = 47 % of the EU NRV (800 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSPhosphorus contributes to the maintenance of normal bones.
✓ 282 mg per 100 g = 40 % of the EU NRV (700 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal cognitive function.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to normal fertility and reproduction.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal testosterone levels in the blood.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal bones.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal hair.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal nails.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal skin.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the maintenance of normal vision.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSZinc contributes to the normal function of the immune system.
✓ 2.7 mg per 100 g = 27 % of the EU NRV (10 mg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to normal spermatogenesis.
✓ 17 µg per 100 g = 31 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal hair.
✓ 17 µg per 100 g = 31 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the maintenance of normal nails.
✓ 17 µg per 100 g = 31 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal function of the immune system.
✓ 17 µg per 100 g = 31 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSSelenium contributes to the normal thyroid function.
✓ 17 µg per 100 g = 31 % of the EU NRV (55 µg); condition: at least 15 %.
EUR-LexEU CommissionNIH ODSGoals this food supports
⚖️ Lose weight💪 Build & keep muscle💞 Sexual health & fertility🧠 Strong brain & focus🙂 Mood & psychological function⚡ More energy, less tiredness🦴 Strong bones & teeth🛡️ Immune system✨ Healthy skin💇 Hair & nails👁️ Eyes & vision🩸 Healthy blood & iron🌱 Long life & healthy ageing🦋 Thyroid function
Full nutrient profile
Values per 100 g edible portion as published by the Max Rubner-Institut (BLS 4.0, 10.25826/Data20251217-134202-0). "Origin" is the MRI's own data-provenance label; open "reference" for the underlying study or database. %NRV = share of the EU Nutrient Reference Value (Reg. (EU) 1169/2011, Annex XIII).
Energy & macronutrients
| Nutrient | per 100 g | per 60 g | %NRV | Origin |
|---|---|---|---|---|
| Energy | 259 kcal | 155 kcal | BLS ENERCC · Calculated by formula | |
| Protein | 17.1 g | 10.3 g | BLS PROT625 · Laboratory analysis | |
| Fat | 21 g | 12.6 g | BLS FAT · Laboratory analysis | |
| Carbohydrate (available) | 0 g | 0 g | BLS CHO · Calculated by formula | |
| Sugars (total) | 0 g | 0 g | BLS SUGAR · Calculated by formula | |
| starch | 0 g | 0 g | BLS STARCH · Logische Null | |
| fibreSoluble | 0 g | 0 g | BLS FIBSOL · Musterberechnung | |
| Water | 58.2 g | 34.9 g | BLS WATER · Laboratory analysis | |
| Salt | 0.47 g | 0.28 g | BLS NACL · Calculated by formula |
Fats & fatty acids
| Nutrient | per 100 g | per 60 g | %NRV | Origin |
|---|---|---|---|---|
| Saturated fat | 14.3 g | 8.6 g | BLS FASAT · Calculated by formula | |
| Monounsaturated fat | 4.7 g | 2.8 g | BLS FAMS · Calculated by formula | |
| Polyunsaturated fat | 0.66 g | 0.4 g | BLS FAPU · Calculated by formula | |
| Omega-3 fatty acids (total) | 0.15 g | 0.09 g | BLS FAPUN3 · Calculated by formula | |
| Alpha-linolenic acid (ALA, omega-3) | 0.11 g | 0.07 g | BLS F18:3CN3 · Laboratory analysis | |
| EPA | 17 mg | 10.2 mg | BLS F20:5CN3 · Laboratory analysis | |
| DHA | 2 mg | 1.2 mg | BLS F22:6CN3 · Laboratory analysis | |
| EPA + DHA (long-chain omega-3) | 19 mg | 11.4 mg | BLS | |
| omega6 | 0.38 g | 0.23 g | BLS FAPUN6 · Calculated by formula | |
| Linoleic acid (omega-6) | 0.33 g | 0.2 g | BLS F18:2CN6 · Laboratory analysis | |
| Oleic acid | 4.2 g | 2.5 g | BLS F18:1CN9 · Laboratory analysis | |
| Cholesterol | 64.7 mg | 38.8 mg | BLS CHORL · Laboratory analysis |
Vitamins
| Nutrient | per 100 g | per 60 g | %NRV | Origin |
|---|---|---|---|---|
| Vitamin A | 220 µg | 132 µg | 28 % | BLS VITAA · Calculated by formula |
| Vitamin D | 0 µg | 0 µg | 0 % | BLS VITD · Calculated by formula |
| Vitamin E | 0.46 mg | 0.27 mg | 4 % | BLS VITE · Laboratory analysis |
| Vitamin K | 12.3 µg | 7.4 µg | 16 % | BLS VITK · Calculated by formula |
| Riboflavin (vitamin B2) | 0.33 mg | 0.2 mg | 24 % | BLS RIBF · Laboratory analysis |
| Niacin (vitamin B3) | 4.1 mg | 2.4 mg | 25 % | BLS NIAEQ · Calculated by formula |
| Pantothenic acid (vitamin B5) | 0.14 mg | 0.08 mg | 2 % | BLS PANTAC · Other nutrient databasereferenceAgence nationale de sécurité sanitaire (Anses), Ciqual French food composition table 2020 |
| Vitamin B6 | 0.03 mg | 0.02 mg | 2 % | BLS VITB6 · Laboratory analysis |
| Biotin | 1.9 µg | 1.1 µg | 4 % | BLS BIOT · Übernommener Wert |
| Folate | 9.3 µg | 5.5 µg | 5 % | BLS FOL · Calculated by formula |
| Vitamin B12 | 1.3 µg | 0.78 µg | 52 % | BLS VITB12 · Laboratory analysis |
| Choline | 15.4 mg | 9.2 mg | USDA FDC 170845 |
Minerals & trace elements
| Nutrient | per 100 g | per 60 g | %NRV | Origin |
|---|---|---|---|---|
| Sodium | 187 mg | 112 mg | BLS NA · Laboratory analysis | |
| Potassium | 40 mg | 24 mg | 2 % | BLS K · Laboratory analysis |
| Calcium | 378 mg | 227 mg | 47 % | BLS CA · Laboratory analysis |
| Magnesium | 12.6 mg | 7.6 mg | 3 % | BLS MG · Laboratory analysis |
| Phosphorus | 282 mg | 169 mg | 40 % | BLS P · Laboratory analysis |
| Iron | 0.14 mg | 0.08 mg | 1 % | BLS FE · Laboratory analysis |
| Zinc | 2.7 mg | 1.6 mg | 27 % | BLS ZN · Laboratory analysis |
| Iodine | 15 µg | 9 µg | 10 % | BLS ID · Laboratory analysis |
| Selenium | 17 µg | 10.2 µg | 31 % | USDA FDC 170845 |
| Copper | 0.05 mg | 0.03 mg | 5 % | BLS CU · Aggregated from several sourcesreferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 |
| Manganese | 0.04 mg | 0.02 mg | 2 % | BLS MN · Aggregated from several sourcesreferenceUS Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019 National Food Institute, Food data (frida.fooddata.dk), version 5.2, May 2024 |
| fluoride | 0.06 mg | 0.04 mg | BLS FD · Other nutrient databasereferenceRenner E., Renz-Schauen A.; Nährwerttabelle für Milch- und Milchprodukte; Verlag B. Renner, Gießen; 1992 |
Essential amino acids
| Nutrient | per 100 g | per 60 g | %NRV | Origin |
|---|---|---|---|---|
| Histidine | 0.53 g | 0.32 g | BLS HIS · Laboratory analysis | |
| Isoleucine | 0.86 g | 0.52 g | BLS ILE · Laboratory analysis | |
| Leucine | 1.7 g | 1 g | BLS LEU · Laboratory analysis | |
| Lysine | 1.4 g | 0.86 g | BLS LYS · Laboratory analysis | |
| Methionine | 0.5 g | 0.3 g | BLS MET · Laboratory analysis | |
| Phenylalanine | 0.93 g | 0.56 g | BLS PHE · Laboratory analysis | |
| Threonine | 0.65 g | 0.39 g | BLS THR · Laboratory analysis | |
| Tryptophan | 0.24 g | 0.14 g | BLS TRP · Laboratory analysis | |
| Valine | 1.1 g | 0.66 g | BLS VAL · Laboratory analysis |
Sources
- Bundeslebensmittelschlüssel (BLS) 4.0 — German Nutrient Database — Max Rubner-Institut
- FoodData Central — USDA Agricultural Research Service
- Commission Regulation (EU) No 432/2012 — list of permitted health claims (consolidated) — European Union (EUR-Lex)
- Regulation (EC) No 1924/2006 on nutrition and health claims (incl. Annex: conditions for "source of" claims) — European Union (EUR-Lex)
- Regulation (EU) No 1169/2011 on food information (Annex XIII: Nutrient Reference Values; Art. 7(3)) — European Union (EUR-Lex)
- EU Register of nutrition and health claims made on foods — European Commission
- Vitamin A — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin K — fact sheet for health professionals — NIH Office of Dietary Supplements
- Riboflavin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Niacin — fact sheet for health professionals — NIH Office of Dietary Supplements
- Vitamin B12 — fact sheet for health professionals — NIH Office of Dietary Supplements
- Calcium — fact sheet for health professionals — NIH Office of Dietary Supplements
- Phosphorus — fact sheet for health professionals — NIH Office of Dietary Supplements
- Zinc — fact sheet for health professionals — NIH Office of Dietary Supplements
- Selenium — fact sheet for health professionals — NIH Office of Dietary Supplements
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 — Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0. Licence CC BY 4.0. Selenium and choline: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central: SR Legacy, 2018. fdc.nal.usda.gov.