TypeBase Blood Type Diet Values: mozzarella cheese / whole milk
TYPEBASE4 INDEX >> DAIRY >>
MOZZARELLA CHEESE / WHOLE MILK
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FRANCAIS: FROMAGE DE MOZZARELLA
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General Description:
Hailing from Italy, mozzarella is a mild, white fresh cheese that's made by the special PASTA FILATA process, whereby the CURD is dipped into hot WHEY, then stretched and kneaded to the desired consistency. At one time, mozzarella was made only from the milk of water buffaloes. Today, however, the majority of it is made with cow's milk. Mozzarella comes in two basic styles. Most regular mozzarella, which can be found in lowfat and nonfat forms in supermarkets, is factory produced. It has a semisoft, elastic texture and is drier and not as delicately flavored as its fresher counterpart. This style of mozzarella is best used for cooking and is popular for pizza because of its excellent melting qualities. Fresh mozzarella, which is usually packaged in whey or water, is often labeled "Italian style." It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor. Mozzarella di bufala (also called simply buffalo mozzarella ) is the most prized of the fresh mozzarellas. Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk. Two popular forms of fresh mozzarella are boconccini , which are little (about 1 inch in diameter) balls that are commonly marinated in olive oil and sometimes herbs, and a smoked version called mozzarella affumicata . There's also the unique manteca , in which the mozzarella is molded around a lump of butter. Fresh mozzarella can be found in Italian markets, cheese shops and some supermarkets. |
NUTRIENT NOTES:
Serving Size Analyzed: 3 oz
 < (315)
GRAPH 1 (ABOVE). Total Calories (315) as part of a 2200 calorie daily dietary intake. |
| Protein (21.7504 grams per 3 oz
) | | Fat (24.192 grams per 3 oz
) | | Carbohydrate (2.4864 grams per 3 oz
) |
CHART 1 (ABOVE). Macronutrient Breakdown By Percentage.
| Polyunsatured (0.8512 grams per 3 oz
) | | Monounsatured (7.3584 grams per 3 oz
) | | Saturated (14.728 grams per 3 oz
) |
CHART 2 (ABOVE).Fat Breakdown By Percentage.
GRAPH 2 (ABOVE). Micronutrient breakdown as percentage of Recommended Daily Allowance (RDA). Serving size: 3 oz
. |
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
TYPE A:
Secretor:
 NEUTRAL
Non Secretor:
NEUTRAL
TYPE B:
Secretor:
 BENEFICIAL: Provides optimal amino acid (lysine/arginine) ratio.
Non Secretor:
BENEFICIAL: Provides optimal amino acid (lysine/arginine) ratio.
- This food is Diabetes SUPERBENEFICIAL for Type B
TYPE AB:
Secretor:
BENEFICIAL: Provides optimal amino acid (lysine/arginine) ratio.
Non Secretor:
BENEFICIAL: Provides optimal amino acid (lysine/arginine) ratio.
TYPE O:
Secretor:
NEUTRAL
Non Secretor:
 AVOID
LECTIN CHARACTERIZATION:
RECIPES FEATURING THIS FOOD:
This ingredient is featured in the following website recipes:
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SPECIAL NOTE:
- This food can be a significant source of protein (21.7504 grams per 3 oz
.)
- This food can be a significant source of calcium (579.04 mgs per 3 oz
.)
- This food is a significant source of saturated fat (14.728 grams per 3 oz
.)
| GENETIC MODIFICATION | No data on this food.
| | PESTICIDES | No data on this food.
| | CONTAMINATION | No data on this food.
| | IRRADIATION | No data on this food.
| | ANTIOXIDANTS | No data on this food.
| | ALLERGENS | No data on this food.
| | GLYCEMIC INDEX | No data on this food.
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