Low-moisture part-skim mozzarella string cheese by STATER BROS.
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Nutrition Facts
Portion Size
28 g
Amount Per Portion
80
Calories
% Daily Value *
Total Fat 6g
8 %
Saturated Fat 3g
15 %
Cholesterol 20mg
7 %
Sodium 200mg
9 %
Total Carbohydrate 1g
0 %
Dietary Fiber 0g
0 %
Sugar 1g
Protein 6g
12 %
Calcium 220mg
17 %
Iron 0mg
0 %
Potassium 0mg
0 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Low-moisture part-skim mozzarella string cheese by STATER BROS. contains 80 calories per 28 g serving. This serving contains 6 g of fat, 6 g of protein and 1 g of carbohydrate. The latter is 1 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate. Low-moisture part-skim mozzarella string cheese by STATER BROS. contains 3 g of saturated fat and 20 mg of cholesterol per serving. 28 g of Low-moisture part-skim mozzarella string cheese by STATER BROS. contains 0.00 mg of iron, 220.08 mg of calcium. Low-moisture part-skim mozzarella string cheese by STATER BROS. belong to 'Cheese' food category. The UPC for this product is 074175464875.
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Low-moisture part-skim mozzarella string cheese by STATER BROS. nutrition facts and analysis..
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.