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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutrient-dense dairy product that provides high-quality protein, calcium, and Vitamin B12. While it is relatively high in calories and saturated fat, it supports bone health and muscle maintenance when consumed in moderation.
A 100g serving of shredded whole milk mozzarella contains approximately 300 calories and 22.2g of protein. This high protein-to-calorie ratio makes it an effective food for muscle repair and satiety.
Yes, it is excellent for the ketogenic diet. With 22.2g of fat and only 2.5g of carbohydrates per 100g, it fits perfectly into a high-fat, low-carb nutritional plan.
Mozzarella itself is naturally gluten-free. However, pre-shredded versions often use anti-caking agents like potato starch or cellulose to prevent clumping; while these are typically gluten-free, you should always check the label for potential cross-contamination.
Mozzarella contains some lactose, though the levels are lower than in fresh milk. Many people with mild lactose intolerance can tolerate it, but it is not lactose-free and may cause issues for those with severe sensitivities.
Whole milk mozzarella has a higher fat content (22.2g per 100g) compared to part-skim varieties, which results in a superior melt, creamier texture, and better browning. It is less likely to become rubbery or dry when exposed to high heat.
Yes, shredded mozzarella freezes very well for up to 3 months. To prevent freezer burn, keep it in an airtight bag with the air squeezed out; it can be used directly from the freezer for cooked dishes like lasagna or pizza.
Shredded Whole Milk Mozzarella is a versatile ingredient found in cuisines around the world. With 300 calories per 100g and 22.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy product category with complete nutrition information.
View all dairy product →Discover 1 recipes featuring shredded whole milk mozzarella with step-by-step instructions.
Browse recipes →Store it in the refrigerator in its original resealable packaging or an airtight container. Once opened, it is best used within 5 to 7 days, as the increased surface area of the shreds makes it more susceptible to mold than block cheese.
It is an excellent source of calcium and phosphorus for bone and teeth formation. It also provides zinc for immune support and Vitamin B12, which is crucial for nerve function and the production of red blood cells.
Look for visible signs of mold, which often appear as white, green, or blue fuzzy spots. Other signs of spoilage include a sour or fermented smell, a slimy texture, or a bitter taste.