Mozzarella is a soft, unripened cheese made from various types of milk. Traditionally it was made from buffalo milk (mozzarella di bufala). However, nowadays it is most often made from cow’s milk (mozzarella fior di latte). This is the type you usually find in stores. Sometimes sheep and goat milk (pecorella) is also used, but the availability of such cheese is very limited.
Apart from that mozzarella is divided into fresh (in brine) and with lower moisture content – often sold cubed or grated. Cheese sticks are also available. In addition, fresh mozzarella is available in a light version (with reduced fat content).
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Yes, this cheese is a good choice for people with diabetes because it is very low in carbohydrates. This means that there are no glucose spikes after eating it. Besides, we will find in a lot of protein (approx. 20 g in 100 g of product)which in turn slows down the absorption of sugar from the entire meal. This makes it a good option for diabetics.
However, you should bear in mind that it contains a lot of fat and is quite high in calories – about 250-300 kcal per 100 g (in the light version it is about 80-100 kcal less). It is worth remembering that one fresh ball weighs approximately 125 g after draining from the brine.
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Mozzarella is one of the healthier cheeses. Compared to others, it often has fewer calories and saturated fats, e.g. brie or . In addition, it is a treasure trove of many vitamins and minerals in 100 g of fresh mozzarella (non-skimmed). We will find:
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vitamin B12 – 2.29 µg (approx. 91% of the daily requirement);
- vitamin A – 179.01 µg (approx. 22% of the daily requirement);
- riboflavin (B2) – 0.29 mg (approx. 21% of the daily requirement);
- folic acid – 7.01 µg (approx. 3% of the daily requirement);
- vitamin K – 2.30 µg (approx. 3% of the daily requirement);
- calcium – 505.01 mg (approx. 64% of the daily requirement);
- phosphorus – 354.00 mg (approx. 51% of the daily requirement);
- the harness – 17.01 µg (approx. 30 percent of the daily requirement);
- zinc – 2.93 mg (approx. 29% of the daily requirement);
- sodium – 486.00 mg (approx. 19% of the daily requirement).
The high content of vitamin B12 supports the functioning of the nervous system. In addition, it participates in the production of red blood cells and lowers homocysteine levels. Moreover, it participates in the metabolism of folic acid (helps maintain its active form).
Besides, it contains a lot calcium, phosphorus and zinc, which have a positive effect on the health of bones and teeth. Nevertheless, it is worth exercising moderation when consuming this type of cheese. Contraindications to including mozzarella in the diet are primarily lactose intolerance and allergy to cow’s milk proteins.
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This cheese will be a good choice for all kinds of sandwiches and dishes. It goes well with meat – especially poultry. It can also be used for pizza, pasta and toast. A good option is to prepare a classic caprese salad.
Ingredients:
- 125 g of mozzarella with marinade (one ball);
- 2 smaller tomatoes;
- 3 teaspoons of extra olive oil;
- a handful of fresh basil;
- salt, pepper and oregano to taste.
wash and cut them into slices. Remove the mozzarella from the brine and cut it as well – the slices should be of similar width. Arrange tomatoes and mozzarella alternately on the plate. Place basil leaves on them. Pour olive oil over the salad and season with spices.
Sources: Terazgotuje.pl, fdc.nal.usda.gov,zdrowie.interia.pl
