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Mozzarella třešinky
Mozzarella třešinky by Italat provides 213 kcal per 100 g, with 0.5 g of sugars and 17 g of protein. That is 43% less sugar than the average product in this category. Its Nutri-Score is C and it is classified as NOVA 3 (processed food). It is listed in the Mozzarella category and comes in a 120 g pack. Contains: milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 213 kcal | 248 −14% |
| Total fat | 16 g | 18.6 −14% |
| Saturated fat | 11 g | 12.3 −11% |
| Carbohydrates | 0.5 g | 1.6 −69% |
| Total sugars | 0.5 g | 0.9 −43% |
| Protein | 17 g | 19.2 −11% |
| Salt | 0.5 g | 0.8 −40% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 2252 Mozzarella products on Foodmetria.
Compared with other mozzarella
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
mléko, jedlá sůl, syřidlo, mléčné kultury
- Allergens
- Milk
Product details
- Quantity
- 120 g
- Sold in
- Czech Republic
- Barcode
- 85953499
Prices reported by shoppers
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Frequently asked questions
How many calories are in Mozzarella třešinky?
Mozzarella třešinky contains 213 kcal per 100 g.
How much sugar is in Mozzarella třešinky?
Mozzarella třešinky has 0.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Mozzarella třešinky healthy?
It has a Nutri-Score of C (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Mozzarella třešinky vegan?
Based on its ingredient list, it is not vegan.
What allergens does Mozzarella třešinky contain?
According to the label data it contains: Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated February 14, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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