Burrata Protein Per 100G | What Your Label Really Means

Guide / By

Most burrata lands in the 8–14 g protein per 100 g range, and the exact number depends on how much cream and moisture is in that batch.

Burrata can look like one thing and eat like another. Slice it open and you’ll see why: a mozzarella shell holding soft stracciatella and cream. That creamy center is the reason burrata feels rich, but it’s also the reason the protein number can swing from brand to brand.

If you’re tracking protein, building meals, or just trying to compare cheeses, “per 100 g” is the cleanest way to do it. It strips out serving-size games and lets you compare burrata to burrata, not “one ball” vs “two tablespoons.”

What “Per 100G” Tells You And What It Doesn’t

“Per 100 g” is a standard way to express nutrition. It’s a simple ratio: how many grams of protein are in 100 grams of the food as sold. In the EU, packaged foods list nutrition per 100 g (and can also list per portion). You can see that requirement explained on the European Commission’s page on nutrition labelling rules.

Here’s what “per 100 g” gets right:

  • It’s comparable. You can line up two burrata labels and see which is higher protein, without doing math.
  • It’s scalable. If you eat 50 g, you’re eating half the protein listed per 100 g.
  • It cuts through serving sizes. One brand’s “serving” might be 30 g; another might be 50 g.

Here’s what “per 100 g” can’t guarantee:

  • It won’t match every ball. Burrata is moist and variable. One package can drain more than another.
  • It doesn’t tell you how much brine you ate. If you spoon brine onto the plate, that adds weight with near-zero protein.
  • It won’t match your recipe yield. If you bake burrata, moisture changes and the weight shifts.

Burrata Protein Per 100G With Real Label Numbers

Burrata protein per 100 g is not one fixed value. Labels show a spread, and that spread makes sense once you remember the cream-filled center.

To ground this in real products, here are three published “per 100 g” protein figures:

That’s a wide range, and it’s your first clue that burrata isn’t “one macro profile.” Some are creamier and softer, some are tighter and more curd-forward. If you want the number that applies to your bowl, the label on your package wins.

Why Burrata Protein Swings So Much

Protein in cheese comes from the milk solids, mainly casein and whey proteins held in the curd. Burrata’s defining feature is that it blends curd with cream. Cream raises fat and moisture without bringing the same protein density as curd. So, the more “loose and creamy” the center, the easier it is for protein per 100 g to drop.

Protein also shifts with how the product is packed and handled. Burrata sits in liquid, and liquid adds weight. Weight is the denominator in “per 100 g.” Add more water weight, and the protein number can fall even when the curd itself is similar.

One more wrinkle: some labels are based on the product “as sold,” which includes moisture at that moment. If a brand produces a firmer burrata, or if the package drains more in transit, the measured protein density can move.

What Changes The Protein Per 100 g What You’ll Notice What To Do When Tracking
Cream-to-curd ratio Runnier center, richer mouthfeel Expect lower protein per 100 g on cream-heavy burrata; use the label on that package
Moisture level in the curd Softer shell, more “wet” slice Moisture raises weight; protein density drops; track by grams eaten, not “one piece”
Brine or packing liquid More liquid in the tub, dripping on the plate Weigh the cheese you eat, not the liquid you discard
Drain time at home Burrata feels firmer after sitting If you drain, the label still applies to “as sold”; for precision, weigh what you actually consume
Batch variability Same brand tastes creamier one week, firmer the next Re-check the label if the brand changes formulation or you switch sizes
Portion definition Serving size feels arbitrary (30 g vs 50 g) Ignore serving size for comparisons; use per 100 g as your base
Recipe handling (heat, mixing) Burrata melts, liquid separates Protein doesn’t vanish, but the weight you serve can shift; track the grams you plate
What you count as “burrata” Some dishes include extra cream or oil Track additions separately; oil adds calories, not protein

How To Calculate Protein For The Amount You Actually Eat

Once you have the label’s protein-per-100 g value, the math is clean:

  • Protein you ate (g) = (Protein per 100 g) × (Grams eaten ÷ 100)

If you don’t want to do calculator work every time, set up two anchor points: 50 g and 125 g. Those cover most real-life burrata portions: half a ball on toast, or a full ball over tomatoes.

Use this table as a shortcut. Plug in your label’s “protein per 100 g,” then read across.

Serving Cheat Sheet Using Your Label

Portion Weight Protein If Label Says 8 g/100 g Protein If Label Says 12 g/100 g
30 g (small topping) 2.4 g 3.6 g
50 g (half a small ball) 4 g 6 g
75 g (generous salad portion) 6 g 9 g
100 g (easy label comparison) 8 g 12 g
125 g (common single ball) 10 g 15 g
150 g (large ball or shared plate) 12 g 18 g

Why use 8 g and 12 g in the examples? They bracket a lot of what you’ll see on packaging, including the 8 g per 100 g shown on the Galbani listing and higher-protein labels like the Waitrose example. When you have your exact label number, you can scale it the same way.

How To Read Burrata Labels Without Getting Tricked

Start with the “per 100 g” row. Then check the serving size, but only to help you picture portions. If one brand says 3 g protein per serving and another says 5 g, that comparison is useless until you see whether those servings are the same weight.

Next, look at fat. Burrata that’s higher fat per 100 g is often creamier, which can track with lower protein density. That’s not a rule, but it’s a decent clue when you’re scanning a fridge shelf.

Also check whether the label is “per 100 g” for the cheese itself or for the full product with liquid. In EU-style panels, the per-100 g declaration is the food as sold, and it’s still the best number to use when you’re weighing out portions. If you discard brine, your weighed portion is what matters for tracking.

Picking Burrata For Higher Protein Meals

If your goal is more protein per bite, burrata is rarely the highest-protein cheese in the case. But you can still pick smarter within burrata options.

Look For A Higher Protein Number Per 100 g

This is the cleanest screen. Galbani’s posted nutrition panel lists 8 g per 100 g, while the Waitrose burrata listing shows 10.7 g per 100 g, and the Latteria Sorrentina spec sheet shows 14 g per 100 g on its “typical values” panel. Those numbers won’t match every brand you see, but they show what’s plausible within the category.

Watch The Ingredient List For Cream Content

Most burrata includes milk and cream. Some lean harder into cream. When cream is a big share of the mix, protein density often dips because you’re swapping curd solids for fat and water weight.

Choose Portions That Fit Your Protein Target

Burrata works well as a “flavor fat” that makes a meal satisfying. If you need more protein, pair a smaller burrata portion with a higher-protein base: chicken, lentils, beans, fish, tofu, or a thicker Greek yogurt sauce. You still get burrata’s texture, and the plate hits your macros without forcing you to eat a whole ball for protein alone.

Easy Ways To Add Burrata Without Losing Track

Tracking gets messy when burrata is used in shared plates. Here are a few ways to keep it clean without turning dinner into a lab.

Weigh The Burrata Once, Then Portion By Sight

If you’re serving burrata for two, weigh the ball before plating. Split it into two equal halves. You don’t need perfect symmetry; you just need to be consistent so your tracking is close to what you ate.

Use A “Standard Spoon” Method For Soft Center

Sometimes the center spills out and you end up eating more of it than you think. If you care about precision, spoon the center into a small bowl first, then split it. That keeps the plate fair and your tracking honest.

Count The Add-Ons Separately

Olive oil, pesto, and nuts are common burrata partners. They lift calories fast, and they don’t add much protein. If your goal is protein, log burrata by weight, then log oils and toppings as their own items.

Smart Takeaways If You’re Comparing Brands

  • Use per 100 g for comparisons. It’s the only fair way to line up burrata products.
  • Expect a real spread. Published labels show burrata can land anywhere from 8 g to 14 g protein per 100 g, depending on the product.
  • Track what you eat, not what you buy. Weigh the cheese portion you consume, not the tub with liquid.
  • Let burrata be burrata. It’s a texture and richness play. Pair it with a protein base if protein is your target.

Burrata Protein Per 100G | A Simple Way To Use This In Real Meals

If you want burrata on the plate and you also want a strong protein total, treat burrata like a topper. Pick your protein anchor first, then add burrata for the creamy finish. Once you do that, the “per 100 g” number stops being confusing and starts being useful.

Next time you shop, flip the package over. Find protein per 100 g. Then decide: do you want the creamiest option, or the higher-protein option? Both can fit. You just need the label number and a portion you can repeat.

References & Sources