Mozzarella - Regular
Description
Mozzarella is a soft cheese made from whole milk - fresh. It is somewhat lower in sodium and lipids than many other cheeses and consequently, a good choice for persons on a Weight Reduction Diet.
Caloric Content
| 1 | |
| Calories: | 80 |
| Protein: | 5.5 gm |
| Carbohydrates: | .63 gm |
| Fiber: | 0 gm |
| Total fats: | 6.12 gm |
| Saturated fats: | 3.73 gm |
| Unsaturated fats: | 2.08 gm |
| Cholesterol: | 22 mg |
1. 1 ounce, 28 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 225 | 5000 IU |
| Thiamine: | .004 | 1.7 mg |
| Vitamin B-2: | .069 | 1.7 mg |
| Vitamin B-6: | .016 | 2.0 mg |
| Vitamin B-12: | .185 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | .024 | 20 mg |
| Pantothenic Acid: | .018 | 10 mg |
| Folic acid: | 2 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 ounce, 28 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 147 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | .05 | 18 mg |
| Magnesium: | 5 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 105 | 1000 mg |
| Potassium: | 19 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 106 | n/a mg |
| Zinc: | .63 | 15 mg |
1. 1 ounce, 28 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | .21 gm |
| Isoleucine: | .264 gm |
| Leucine: | .537 gm |
| Lysine: | .559 gm |
| Methionine: | .154 gm |
| Cysteine: | .033 gm |
| Phenylalanine: | .287 gm |
| Tyrosine: | .318 gm |
| Valine: | .344 gm |
| Arginine: | .236 gm |
| Histidine: | .207 gm |
| Alanine: | .168 gm |
| Aspartic acid: | .399 gm |
| Glutamic acid: | 1.28 gm |
| Glycine: | .105 gm |
| Proline: | .567 gm |
| Serine: | .321 gm |
1. 1 ounce, 28 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.
United States Department of Agriculture. Cheeses of the World. Dover: New York. 1972.
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