Other · Nutrition facts

Burrata

by Margherita

300 kcal per 100 g, with 18.7 g protein, 2.2 g carbs and 22 g fat. Full micronutrients and serving info below.

Serving: 80g
High proteinLow carbCalcium rich
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BurrataNutri-Score CCompare
Amount

Showing values for 100 g

300 kcal
Calories
15% of a 2000 kcal day
18.7 g
Protein
27% of calories
2.2 g
Carbs
3% of calories
22 g
Fat
70% of calories
Macro split
Protein 27%Carbs 3%Fat 70%

Nutrition facts

per 100 g
Fiber0g0% DV
Sugar1.1g
Saturated fat16.6g83% DV
Trans fat0.9g
Cholesterol2.5mg1% DV
Sodium122mg5% DV
Potassium154.4mg3% DV
Calcium121mg9% DV
Iron0mg0% DV
Vitamin C1.3mg1% DV
Vitamin A0IU0% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 7804670570046 · Data last verified:

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7804670570046

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Common questions

How many calories are in Burrata?

Burrata by Margherita has 300 kcal per 100 g. One serving (80 g) is about 240 kcal.

How much protein is in Burrata?

Burrata contains 18.7 g of protein per 100 g — about 15 g per 80 g serving.

Is Burrata a good source of protein?

Yes — 18.7 g of protein per 100 g, supplying 27% of its calories. That makes it a good protein source.

Is Burrata keto-friendly?

With 2.2 g total carbs (about 2.2 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Burrata high in saturated fat?

It has 16.6 g of saturated fat per 100 g — 83% of the daily value, which counts as high.

Why does Burrata have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (16.6 g); points in favor come from protein (18.7 g). Overall that places it in band C.

How much Burrata is 100 calories?

About 33 g of Burrata equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Burrata a good source of calcium?

It is a moderate source: 121 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

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