Cheese, mozzarella, low moisture, part-skim

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams Significant amount Priority Nutrient
47700 Water
47070 Water
23750 Protein
23700 Protein
20400 Total lipid (fat)
19780 Total lipid (fat)
11700 Significant Fatty acids, total saturated
5145 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
4650 Fatty acids, total monounsaturated
4590 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
4440 Carbohydrate
3830 ASH, TOTAL
2001 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1826 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
1810 Sugars, total
1120 Lactose
780 Galactose
744 Fatty acids, total polyunsaturated
731 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
699 Sodium, Na
697 Calcium, Ca
693 Calcium, Ca
666 Sodium, Na
566 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
548 Phosphorus, P
533 Phosphorus, P
522 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
497 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
387 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
325 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
309 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
203 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
193 Significant FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
188 Potassium, K
186 Significant FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
138 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
116 Potassium, K
115 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
71 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
65 Cholesterol
64 Cholesterol
60 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
37 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
37 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
31 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
27 Magnesium, Mg
27 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
22 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
13.5 Choline, total
10 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
7 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
5 Fatty acids, total polyunsaturated
5 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
5 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
3.62 Zinc, Zn
0.7 Betaine
0.51 Vitamin E (alpha-tocopherol)
0.5 Vitamin E (alpha-tocopherol)
0.429 Pantothenic acid
0.36 Riboflavin
0.353 Riboflavin
0.223 Retinol
0.22 Iron, Fe
0.203 Retinol
0.2 Iron, Fe
0.111 Niacin
0.101 Niacin
0.1 Vitamin B-6
0.09 Vitamin B-6
0.039 Manganese, Mn
0.035 Copper, Cu
0.033 Copper, Cu
0.03 Tocopherol, gamma
0.027600000000000003 Selenium, Se
0.027 Folic acid
0.026699999999999998 Selenium, Se
0.026 Folic acid
0.024 Thiamin
0.023 Thiamin
0.0040999999999999995 Menaquinone-4
0.0016799999999999999 Vitamin B-12
0.00165 Vitamin B-12
0.0013 Vitamin K (phylloquinone)
0.0004 Vitamin D

Sources, terms of use and Acknowledgements
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