Traditionally, the Mozzarella is made from raw or pasteurized milk from buffalo. However, certain products can also be produced with milk from cow. The accuracy should be indicated on the packaging.
The consumption of mozzarella has increased by 62% between 2015 and 2020. In 2021, it was even elected “Favorite cheese of the French”, dethroning camembert. The good news is that it is an excellent source of calcium. You can therefore consider it as a health food!
What are the benefits of mozzarella?
Mozzarella is one of the most popular cheeses low in fat. Concretely, if you suffer from bad cholesterolyou can set your sights on this Italian cheese.
” If you have cholesterol, it is better to opt for low-fat cheesesrecommend us Raphaël Gruman, nutritionist. They are lower in fat and therefore lower in cholesterol. They’re not going to look good on cholesterol, but they’re at least not going to raise it. “.
There vitamin C present in this cheese participates in the mineralization of bones and teeth.
Mozzarella is also a good source of vitamin B (B2, B9 and B12) and vitamin A and D. It is also rich in proteins and is home to many minerals such as:
– calcium: about 400 mg per 100 g of mozzarella;
– phosphorus: 365 mg per 100 g of cheese;
– sodium: 200 mg per 100 g of cheese;
-potassium: 67 mg per 100g of mozzarella.
To help you make the right choice at the supermarket, Top Santé shares the best rated references by Yuka. This mobile application allows you to scan food products and to obtain clear information on its impact on health.
