Mozzarella (part-skim)
24.3gprotein / 100g254 cal · 15.9g fat · $$ · Quality 0.92
Skyr (Icelandic yogurt)
11.0gprotein / 100g63 cal · 0.2g fat · $$ · Quality 0.95
This isn't close. Mozzarella (part-skim) packs 24.3g of protein per 100g against Skyr (Icelandic yogurt)'s 11.0g — a 13.3g gap driven mostly by how concentrated or diluted each food naturally is.
Neither has a meaningful edge on protein quality; they're close enough on amino acid profile that it isn't a differentiator here.
Cost is roughly comparable between the two ($$), so budget isn't the deciding factor here.
Mozzarella (part-skim)'s typical serving also delivers more leucine (2300mg vs Skyr (Icelandic yogurt)'s 1050mg) — relevant if the goal is maximizing the muscle-protein-synthesis trigger per meal, not just total grams.
If raw protein density is what you're optimizing for, Mozzarella (part-skim) wins clearly. Choose Skyr (Icelandic yogurt) instead if its lower fat, cost, or prep time matters more to you than the extra grams.
Full nutrition comparison
| Per 100g | Mozzarella (part-skim) | Skyr (Icelandic yogurt) |
|---|---|---|
| Protein | 24.3g | 11.0g |
| Calories | 254 | 63 |
| Fat | 15.9g | 0.2g |
| Carbs | 2.8g | 4.0g |
| Fiber | 0.0g | 0.0g |
| Quality score | 0.92 | 0.95 |
| Relative cost | $$ | $$ |
| Prep time | 0 min | 0 min |
Frequently asked
Which has more protein, mozzarella (part-skim) or skyr (icelandic yogurt)?
Mozzarella (part-skim) has 24.3g of protein per 100g compared to Skyr (Icelandic yogurt)'s 11.0g.
Which is lower in calories?
Skyr (Icelandic yogurt) is lower in calories per 100g, at 63 vs the other's 254.