Randy Chandler
When it comes to choosing a cheese that fits within a low-carb diet, several options are available. Swiss cheese, for instance, is known for its low-carb content, making it suitable for those with diabetes or following a ketogenic diet. Similarly, mozzarella and provolone are also considered lower-carb options and are compatible with diets such as Keto, Dash, Atkins, Mediterranean, and Paleo. While both mozzarella and provolone have the same glycemic index of 27, indicating a low potential for insulin spikes, their other nutritional qualities differ.
| Characteristics | Values |
|---|---|
| Carbohydrate content | Both mozzarella and provolone have a low carbohydrate content, making them suitable for keto, DASH, Atkins, Mediterranean, and Paleo diets. |
| Glycemic index | Both cheeses have the same glycemic index of 27, which is considered low. |
| Potential renal acid load (PRAL) | Mozzarella has a higher PRAL value of 20.7 compared to provolone, which has a PRAL value of 17.4. |
| Sodium content | Provolone provides more sodium coverage than mozzarella. |
| Vitamin content | Provolone contains more vitamin B12, vitamin A, RAE, and monounsaturated fat than mozzarella. |
| Saturated fat | Mozzarella has lower levels of saturated fat than provolone. |
| Cholesterol | Mozzarella comes in various types with varying cholesterol levels, and the cholesterol content rises during storage. Provolone's saturated fats may elevate the risk of cardiovascular disease by increasing LDL ("bad") cholesterol levels. |
| Calcium | Both cheeses are rich in calcium, which may reduce insulin resistance and improve bone health. |
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What You'll Learn
Provolone has more sodium and vitamins than mozzarella
Mozzarella and provolone are both semi-soft, cow's milk cheeses that originated in Italy. They are similar in many ways, but there are some key differences between the two. While mozzarella is a soft, white cheese with high moisture content, provolone has a firmer texture and a creamy yellow interior. Provolone is often shaped into various forms, like pigs, fruits, or sausages, with its distinctive brown, oily rind.
Provolone has more sodium than mozzarella. The sodium content in provolone is comparatively high at 876 mg, while mozzarella has a lower sodium content of 16 mg. This means that people on a reduced-sodium diet should exercise caution when consuming provolone. On the other hand, mozzarella is generally considered a low-sodium cheese, although it should be noted that there is also mozzarella that has not been artificially lowered in salt.
Provolone also contains more vitamins than mozzarella. Provolone has higher amounts of vitamin A, vitamin A RAE, and vitamin B12. In addition, provolone contains 14% DV of phosphorus, compared to 13% DV in mozzarella.
While both cheeses have a rich nutritional profile and are suitable for a wide range of diets, it is important to consider the specific needs and dietary restrictions of individuals when choosing between the two. For example, the saturated fats in provolone may elevate the risk of cardiovascular disease, while mozzarella has lower levels of saturated fat.
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Both cheeses are suitable for low-carb diets
Mozzarella and provolone are both suitable for low-carb diets. They have the same glycemic index of 27, which is considered low. This means that consuming these cheeses will not cause insulin spikes and will facilitate rapid glucose absorption.
Mozzarella and provolone are also suitable for a wide range of diets, including Keto, Dash, Atkins, Mediterranean, and Paleo, due to their lower carbohydrate content and rich nutritional profiles. For example, both cheeses are rich in calcium, which may help to reduce insulin resistance and improve bone health.
In addition to their low carbohydrate content, mozzarella and provolone have other potential health benefits. For instance, they both contain Lactobacillus helveticus, which may aid in reducing arterial blood pressure. Mozzarella also contains other bacteria that act as probiotics, including Lactobacillus casei and Lactobacillus fermentum, which may improve gut health and immunity.
However, it is important to note that both cheeses contain tyramine, which can potentially trigger a hypertensive crisis in individuals taking MAO inhibitors. Provolone also contains higher levels of saturated fat than mozzarella, which may elevate the risk of cardiovascular disease. Therefore, while mozzarella and provolone are suitable for low-carb diets, they should still be consumed in moderation as part of a balanced and varied diet.
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Provolone has more saturated fat and cholesterol
While both mozzarella and provolone are suitable for low-carb diets, there are some differences in their nutritional content. Provolone, for instance, contains more vitamin B12, vitamin A, RAE, and monounsaturated fat than mozzarella. However, it also has higher levels of saturated fat and cholesterol.
Mozzarella and provolone have the same glycemic index of 27, which is considered low. This means that they can help prevent insulin spikes and facilitate rapid glucose absorption. However, when it comes to saturated fat and cholesterol, provolone has the upper hand.
Saturated fat is a type of fat found in many animal-based foods, such as meat and dairy products. While it is a necessary part of a healthy diet, excessive consumption of saturated fat can lead to adverse health effects. Provolone, being higher in saturated fat than mozzarella, may contribute more to an individual's total saturated fat intake.
Additionally, the saturated fats in provolone may elevate the risk of cardiovascular disease by increasing LDL (bad cholesterol) levels. High cholesterol levels can lead to a build-up of plaque in the arteries, increasing the risk of heart disease and other cardiovascular issues. Therefore, individuals with specific dietary considerations or those at risk for cardiovascular disease may need to be cautious about consuming provolone in high amounts.
In summary, while provolone offers various nutrients, its higher saturated fat and cholesterol content may be a concern for individuals watching their cardiovascular health. On the other hand, mozzarella, with its lower saturated fat levels, may be a preferable option for those looking to limit their intake of these nutrients. However, it is important to remember that moderation is key, and consuming a variety of foods in balanced amounts is generally recommended for a healthy diet.
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Mozzarella is lower in calories and fat
Mozzarella is a soft, white cheese with high moisture content. It is usually made from Italian buffalo or cow's milk. It is lower in sodium and calories than most other cheeses. A 1-ounce (28-gram) serving of full-fat mozzarella contains fewer calories than most cheeses.
Mozzarella is also lower in fat than provolone. Provolone is a semi-soft cow's milk cheese from southern Italy. It has a slightly firmer texture than mozzarella and contains more vitamin B12, vitamin A, RAE, and monounsaturated fat. It also provides more sodium coverage.
Mozzarella is a good source of probiotics, including strains of Lactobacillus casei and Lactobacillus fermentum, which may improve gut health, promote immunity, and decrease inflammation. It also contains less cholesterol than provolone, which may elevate the risk of cardiovascular disease by increasing LDL ("bad") cholesterol levels.
In terms of carbohydrates, both mozzarella and provolone are suitable for low-carb diets such as Keto, Dash, Atkins, Mediterranean, and Paleo. They have the same glycemic index of 27, which is considered low and can help prevent insulin spikes and facilitate rapid glucose absorption.
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Provolone is semi-soft, cow's-milk cheese from Italy
Mozzarella and provolone are both suitable for low-carbohydrate diets such as Keto, Dash, Atkins, Mediterranean, and Paleo. They have the same glycemic index of 27, which is considered low. This means that they do not cause insulin spikes and facilitate rapid glucose absorption.
Provolone is a semi-soft, semi-hard, or hard cheese made from cow's milk and originating from southern Italy. More specifically, it is produced in the Campania region, near Vesuvius, and in northwestern Italy, particularly in the city of Cremona. It is often shaped into various forms, such as pigs, fruits, or sausages, and has a distinctive brown, oily rind. Provolone is considered semi-hard or semi-soft, depending on the source. It is aged for a minimum of four months, and its taste varies from sharp and piquant to sweet and mild. The provolone dolce version is aged for just 2–3 months and is known for its smooth, elastic, and mellow texture, with lactic sweetness and a buttery finish.
Mozzarella, on the other hand, is a soft white cheese with high moisture content. It also originates from Italy and is typically made from Italian buffalo or cow's milk. It has lower levels of saturated fat and sodium than provolone, making it a lower-calorie option.
In summary, while both cheeses are suitable for low-carb diets, provolone is a semi-soft to semi-hard cheese from southern Italy, while mozzarella is a soft cheese that is also commonly produced in Italy.
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Frequently asked questions
Both mozzarella and provolone have the same glycemic index of 27, which is considered low. Therefore, neither cheese has lower carbs, as they are equal in this regard.
Provolone is a semi-soft cow's milk cheese from southern Italy, while mozzarella is a soft cheese with high moisture content, usually made from Italian buffalo or cow's milk. Provolone has a firmer texture than mozzarella and a higher sodium content.
Both cheeses are suitable for a wide range of diets, including Keto, Dash, Atkins, Mediterranean, and Paleo, due to their lower carbohydrate content. They also contain Lactobacillus helveticus, which may aid in reducing arterial blood pressure. Additionally, mozzarella has lower levels of saturated fat than provolone, and both cheeses are rich in calcium.
Both cheeses can potentially trigger a hypertensive crisis in individuals taking MAO inhibitors, a type of antidepressant. The saturated fats in provolone may also elevate the risk of cardiovascular disease by increasing LDL (bad cholesterol) levels. It is important to consume these cheeses in moderation as part of a balanced diet.
