Polly o string reduced fat mozzarella cheese

by Polly-O Barcode 0071040000602
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Polly o string reduced fat mozzarella cheese by Polly-O provides 250 kcal per 100 g, with 0 g of sugars and 25 g of protein. Contains: milk.

Nutrient levels per 100 g

Fat
14.6 g · Moderate
Saturated fat
8.3 g · High
Sugars
0 g · Low
Salt
1.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1 stick (24 g)

Nutrient Per 100 g Per serving% DV*
Calories 250 kcal 60 kcal
Total fat 14.6 g 3.5 g 4%
Saturated fat 8.3 g 2 g 10%
Carbohydrates 4.2 g 1 g 0%
Total sugars 0 g 0 g
Added sugarsUSDA 0 g 0 g 0%
Dietary fiber 0 g 0 g 0%
Protein 25 g 6 g 12%
Salt 1.9 g 0.5 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Serving size and added sugars from the US product label in USDA FoodData Central, label data from August 2023. Other values: Open Food Facts.

Ingredients

Pasteurized part - skim milk, vinegar, salt, enzymes (non-animal), vitamin a palmitate

Palm oil freeNot veganVegetarian
Allergens
Milk

Product details

Serving size
1 stick (24 g)
Sold in
United States
Barcode
0071040000602

Prices reported by shoppers

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Frequently asked questions

How many calories are in Polly o string reduced fat mozzarella cheese?

Polly o string reduced fat mozzarella cheese contains 250 kcal per 100 g and about 60 kcal per serving (1 stick (24 g)).

How much sugar is in Polly o string reduced fat mozzarella cheese?

Polly o string reduced fat mozzarella cheese has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Polly o string reduced fat mozzarella cheese vegan?

Based on its ingredient list, it is not vegan.

What allergens does Polly o string reduced fat mozzarella cheese contain?

According to the label data it contains: Milk. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated May 23, 2021. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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