Patrick Oconnell
Feta and Parmesan are two of the most popular cheeses in the world, but which is healthier? Both cheeses are good sources of calcium and phosphorus, which are essential for maintaining bone and teeth health. However, feta is lower in fat and calories than Parmesan, but it is high in salt. Parmesan, on the other hand, has a stronger flavour and is higher in salt and fat content. Both cheeses also contain probiotics or good bacteria that aid digestion and support oral health. Ultimately, the choice between feta and Parmesan depends on individual dietary needs and taste preferences.
| Characteristics | Values |
|---|---|
| Origin | Feta: Greece; Parmesan: Italy |
| Main Ingredient | Feta: Sheep or Goat Milk; Parmesan: Cow Milk |
| Texture | Feta: Soft and Crumbly; Parmesan: Hard and Granular |
| Taste | Feta: Creamy and Tangy; Parmesan: Rich, Nutty, and Umami |
| Sodium Content | Feta: High; Parmesan: Not Mentioned |
| Calories | Feta: Lower than Parmesan; Parmesan: 392 per 100g |
| Protein | Feta: 14.2g per 100g; Parmesan: 35.8g per 100g |
| Fat Content | Feta: Lower than many cheeses; Parmesan: Not Mentioned |
| Lactose Content | Feta: Higher than Parmesan; Parmesan: Negligible |
| Ageing Process | Feta: Aged in brine for a minimum of 2 months; Parmesan: Aged 12-36 months |
| Colour | Feta: White; Parmesan: Light to Dark Yellow |
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What You'll Learn
Feta is lower in fat and calories than Parmesan
Feta cheese is a soft, crumbly, and tangy Greek cheese, often made with sheep's milk or a mix of sheep and goat's milk. It is packaged in brine to preserve freshness, which makes it high in sodium. However, it is lower in fat and calories than many other cheeses, including Parmesan. Feta has around 20% fat, with 14% saturated fat, and 265 calories per 100 grams.
On the other hand, Parmesan, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk in Italy, specifically in and around the province of Parma. It is aged between 12 to 36 months, and its flavour and texture intensify with age. Parmesan has a rich, nutty flavour that has earned it the nickname "King of Cheeses". It has a higher calorie count than feta, with 392 calories per 100 grams.
In addition to being lower in calories, feta also has more thiamin, riboflavin, niacin, pantothenic acid, Vitamin B6, and folate than Parmesan. Both cheeses are good sources of calcium and phosphorus, but the calcium in Parmesan is more easily absorbed, making it better for bone health. They also both contain probiotics or good bacteria, which aid digestion and help resolve digestive issues.
While feta is lower in fat and calories, it is important to note that it is high in salt, with 3g of salt per 100g, so it is recommended to avoid adding additional salt when cooking with feta. Overall, both cheeses can be part of a balanced diet, offering unique tastes and textures that enhance various dishes.
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Parmesan is saltier than Feta
Parmesan and feta cheese have distinct characteristics that make them suitable for different culinary applications. Feta is a soft, salty white cheese that is a staple of Greek cuisine. It is often used fresh, adding a creamy texture and a salty kick to salads, sandwiches, and baked goods. Its ability to melt slightly under heat also makes it a great addition to pies and omelets.
On the other hand, Parmesan is a hard, granular cheese produced from cow's milk and aged between 12 to 36 months. It has a rich, nutty flavor that intensifies with age, earning it the nickname "King of Cheeses". Parmesan is typically grated or shaved over dishes.
While both cheeses offer unique tastes and textures that can enhance a variety of dishes, their nutritional profiles differ. Feta is often packaged in brine to preserve freshness, which can result in high sodium content. However, it is typically lower in calories than many other cheeses, including Parmesan. Parmesan has 50% more calories than feta cheese, with 392 calories per 100 grams compared to 265 calories in feta.
In terms of protein content, Parmesan also surpasses feta. Parmesan contains 150% more protein than feta, with 35.8 grams of protein per 100 grams compared to 14.2 grams in feta. When it comes to calcium, Parmesan and feta are both good sources, but the calcium in Parmesan is more easily absorbed, making it a better choice for bone health.
In summary, while both cheeses have their own benefits and applications, Parmesan is saltier than feta due to its longer maturation period, which also results in a lower lactose content, making it suitable for those with lactose intolerance. Feta, on the other hand, offers a fresh and creamy texture with a salty kick, making it a versatile ingredient in a variety of dishes.
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Feta is a good source of calcium and phosphorus
Feta is a soft, white, and brined cheese that is a staple in Greek cuisine. It is traditionally made from sheep's and goat's milk. Feta is a good source of calcium and phosphorus, which are essential for maintaining bone and teeth health.
Calcium is a mineral that is needed for muscle and nerve function, in addition to strong and healthy bones and teeth. Feta cheese provides a useful contribution to your daily calcium needs, which is important at all life stages. For example, each serving of feta provides almost twice as much calcium as phosphorus, a proportion that has been shown to positively impact bone health. Moreover, milk from sheep and goats contains more calcium and phosphorus than cow's milk, so incorporating feta into your diet can help you achieve the recommended daily intake of calcium.
Phosphorus is also an important component of bone health. Consuming phosphorus and calcium together has been linked to improved bone density and osteoporosis prevention. However, it is important to note that the phosphorus in feta may weaken bones in people with kidney disease.
In addition to being a good source of calcium and phosphorus, feta cheese also contains beneficial bacteria, fatty acids, and probiotics, which aid digestion and help resolve digestive issues. Feta is also a good source of B vitamins and protein.
While feta cheese has several health benefits, it is important to consume it in moderation due to its high sodium and saturated fat content. The sodium in feta can contribute to high blood pressure, which has been linked to ongoing health issues such as kidney disease, stroke, and heart disease.
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Parmesan is better for those with lactose intolerance
Feta and Parmesan are both high-calorie cheeses that offer unique tastes and textures, enhancing a variety of dishes. Feta is a Greek cheese with a creamy texture and a salty, tangy taste. It is often used fresh and pairs well with summer vegetables, making it a great addition to salads, sandwiches, and baked goods. Feta is typically lower in calories than many other cheeses, but it can be high in sodium due to its packaging in brine.
On the other hand, Parmesan, or Parmigiano-Reggiano, is a hard, granular cheese produced in Italy from cow's milk. It has a rich, nutty flavor that intensifies with age and is typically grated or shaved over dishes. Parmesan has a stronger flavor and a longer maturation period than feta. This longer maturation process results in a negligible amount of lactose in Parmesan, making it a better option for individuals with lactose intolerance.
While feta cheese has more thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, and folate, Parmesan boasts significantly higher protein content. Parmesan contains 150% more protein than feta, with 35.8g of protein per 100 grams compared to feta's 14.2g. Additionally, the calcium in Parmesan is more easily absorbed, contributing to better bone health.
In summary, while both cheeses have their own distinct characteristics and nutritional benefits, Parmesan's negligible lactose content makes it a healthier option for individuals with lactose intolerance. Its higher protein content and more absorbable calcium further contribute to its health benefits. However, it is important to note that Parmesan has 50% more calories than feta, with 392 calories per 100 grams compared to feta's 265 calories.
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Parmesan is more versatile in cooking
Feta and Parmesan are both high in calories and protein. However, Parmesan has 50% more calories than feta, with 392 calories per 100g compared to feta's 265. Parmesan also has 150% more protein, with 35.8g per 100g compared to feta's 14.2g.
Feta is a soft, salty, white cheese from Greece, traditionally made with sheep's milk or a mix of sheep and goat's milk. It is often packaged in brine to preserve freshness, which can make it high in sodium. It is aged in this brine solution for a minimum of two months, and sometimes over a year. Feta is delicious in salads, sandwiches, and baked goods. Its ability to melt slightly makes it a great addition to pies and omelets.
Parmesan, or Parmigiano-Reggiano, is a hard, granular cheese produced from cow's milk in Italy, specifically the province of Parma. It is aged between 12 to 36 months, and sometimes longer, which gives it a rich, nutty flavor. Its texture is grainy, and its color can range from light to dark yellow. Parmesan's harder texture means it is typically grated or shaved over dishes. Its longer maturation period means it contains almost negligible amounts of lactose, making it suitable for people with lactose intolerance.
While feta is a delicious and versatile cheese, Parmesan's harder texture and stronger flavor make it more versatile in cooking. Its ability to be grated or shaved means it can be used in smaller quantities, adding a burst of flavor to dishes without overwhelming them. Its nutty, salty, and sometimes bitter notes add depth to a wide variety of dishes. Parmesan is also a healthier option for those who are lactose intolerant.
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Frequently asked questions
Feta is a soft, white cheese made from sheep's milk or a mixture of sheep and goat's milk. It is lower in fat and calories than parmesan but is high in salt. Feta is also a good source of calcium, phosphorus, B vitamins and protein. Parmesan is a hard cheese made from cow's milk. It is high in salt and fat but has a strong flavour, meaning a little goes a long way. Parmesan is rich in calcium and phosphorus, which promote bone health.
Both cheeses contain calcium and phosphorus, which are important for bone health. However, the calcium in parmesan is more easily absorbed, making it a better source of calcium.
Parmesan undergoes a longer maturation period, meaning it contains almost negligible amounts of lactose. Feta, on the other hand, has a higher lactose content and may cause adverse reactions in lactose-intolerant individuals. Therefore, parmesan is the better option for those with lactose intolerance.
