Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat16.6
Carbohydrate0.4
Protein15.6
Dietary fibre0.0
Alcohol0.0
Water67.0
Energy content
Energy contentenergiprosent
Fat69
Carbohydrate1
Protein30
Dietary fibre0
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 886 kJ (213 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat69%
Carbohydrate0%
Dietary fibre0%
Protein29%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.4 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource16.6 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource10.6 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource4.1 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.7 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)168 RE22 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E3 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)1 %
Vitamin B2 (riboflavin)11 %
Vitamin B3 (niacin)
Niacin equivalents22 %
Vitamin B6 (pyridoxine)0 %
Vitamin B9 (folate)2 %
Vitamin B12 (cobalamin)27 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)31 %
Sodium (Na)
Potassium (K)0 %
Magnesium (Mg)3 %
Phosphorus (P)42 %
Trace elementsSourceQuantity
Iron (Fe)0 %
Zinc (Zn)21 %
Selenium (Se)0 %
Copper (Cu)
Iodine (I)12 %

Classification

Food ID: 01.297

FoodEx2: Mozzarella (A02QJ)

Facets
F02 Part-natureFresh cheese (as part-nature) (A06BL)
F06 Surrounding-mediumIn salt brine (A06XT)
F27 Source-commoditiesMilk (A02LT)
F28 ProcessCheesemaking (A0C6E)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0786Uncured cheese (EUROFIR)
B1201Cow
C0245Curd
E0151Solid
F0003Not heat-treated
G0003Cooking method not applicable
H0298Clotting enzyme added
J0131Preserved by chilling
J0151Ingredient preserved by heat treatment
K0017Packed in water
M0172Plastic container
M0197Bag, sack or pouch
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

400i

Swedish National Food Agency. The food database, version 2021.05.03. Online version, soknaringsinnehall.livsmedelsverket.se

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0208

Fatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

MI0210

Fatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

MI0212

Fatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

MI0232

Imputation of a component from one or more components from related food

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Alcohol in Cheese, Mozzarella, in brine, imported

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C22:5n-3 (docosapentaenoic acid, DPA) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Trans fatty acids in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Selenium (Se) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Iron (Fe) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, added in Cheese, Mozzarella, in brine, imported

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C14:0 (myristic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin D in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, free in Cheese, Mozzarella, in brine, imported

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Cholesterol in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Salt (NaCl) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Magnesium (Mg) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B6 (pyridoxine) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Potassium (K) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Copper (Cu) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Monounsaturated fatty acids in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, monounsaturated, calculated as sum of individual fatty acids, cis isomers only (FAMSCIS[g] =F10:1CIS[g] +F12:1CIS[g] +F14:1CIS[g] + F15:1CN8[g] + F16:1CIS[g] + F17:1CIS[g] + F18:1CIS[g] + F20:1CIS[g] + F22:1CIS[g] + F24:1CIS[g])

Retinol in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C18:2n-6 (linoleic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Niacin equivalents in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Calcium (Ca) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Protein in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:0 (stearic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B3 (niacin) in Cheese, Mozzarella, in brine, imported

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, total in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C22:6n-3 (docosahexaenoic acid, DHA) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Phosphorus (P) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Iodine (I) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin E in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Starch in Cheese, Mozzarella, in brine, imported

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C16:0 (palmitic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C20:4n-3 (eicosatetraenoic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin A (RAE) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Vitamin B2 (riboflavin) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Omega-6 in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-6 polyunsaturated, calculated as the sum cis n-6 polyunsaturated fatty acids

Fat in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Polyunsaturated fatty acids in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, polyunsaturated, calculated as sum of individual fatty acids, all-cis isomers only (FAPUCIS[g] = F16:2CN4[g] + F16:3CN3[g] + F18:2CN6[g] + F18:2CN9[g] + F18:3CN3[g] + F18:3CN6[g] + F18:4CN3[g] + F20:2CN6[g] + F20:3CN3[g] + F20:3CN6[g] + F20:3CN9[g] + F20:4CN3[g] + F20:4CN6[g] + F20:5CN3[g] + F22:2CN3[g] + F22:2CN6[g] + F22:4CN6[g] + F22:5CN3[g] + F22:5CN6[g] + F22:6CN3[g] + F24:2CN6[g])

Carbohydrate in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

C20:5n-3 (eicosapentaenoic acid, EPA) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B12 (cobalamin) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C12:0 (lauric acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin C (askorbic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Water in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Sodium (Na) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Saturated fatty acids in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, saturated, calculated as the sum of individual fatty acids, excluding branched chain isomers (FASAT[g] = F4:0[g] + F5:0[g] + F6:0[g] + F7:0[g] + F8:0[g] + F9:0[g] + F10:0[g] + F11:0[g] + F12:0[g] + F13:0[g] + F14:0[g] + F15:0[g] + F16:0[g] + F17:0[g] + F18:0[g] + F18:0DO[g] + F19:0[g] + F20:0[g] + F21:0[g] + F22:0[g] + F23:0[g] + F24:0[g] + F25:0[g] + F26:0[g])

Beta-carotene in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Zinc (Zn) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Dietary fibre in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Omega-3 in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodFatty acids, total cis n-3 polyunsaturated, calculated as sum of cis n-3 polyunsaturated fatty acids

Vitamin B9 (folate) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B1 (thiamin) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Cheese, Mozzarella, in brine, imported

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

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