Bocconcini panati di "mozzarella di bufala campana DOP" by Rispo

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Bocconcini panati di "mozzarella di bufala campana DOP"

by Rispo in Frozen foods Barcode 8021092432007
Nutri-Score
Poor nutritional quality
Processing (NOVA)
Unknown

Bocconcini panati di "mozzarella di bufala campana DOP" by Rispo provides 321 kcal per 100 g, with 0.9 g of sugars and 12 g of protein. That is 80% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Frozen foods category.

Nutrient levels per 100 g

Fat
21 g · High
Saturated fat
10 g · High
Sugars
0.9 g · Low
Salt
1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 321 kcal 187 +72%
Total fat 21 g 8.2 +155%
Saturated fat 10 g 2.9 +246%
Carbohydrates 21 g 20.1 +5%
Total sugars 0.9 g 4.4 −80%
Protein 12 g 7.9 +52%
Salt 1 g 1

Category average across 9796 Frozen foods products on Foodmetria.

Compared with other frozen foods

Calories higher 8%
Sugars lower 23%
Salt higher 39%
Saturated fat higher 4%
Protein top 18%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
Italy
Barcode
8021092432007

Prices reported by shoppers

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Frequently asked questions

How many calories are in Bocconcini panati di "mozzarella di bufala campana DOP"?

Bocconcini panati di "mozzarella di bufala campana DOP" contains 321 kcal per 100 g.

How much sugar is in Bocconcini panati di "mozzarella di bufala campana DOP"?

Bocconcini panati di "mozzarella di bufala campana DOP" has 0.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Bocconcini panati di "mozzarella di bufala campana DOP" healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 30, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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