Feta vs. Blue cheese — Health Impact and Nutrition Comparison
Blue cheese is higher in calories, sodium, and fats most importantly saturated fats are higher. Blue cheese is richer in calcium, zinc, and phosphorus, vitamins B5 and A. Feta contain higher amounts of carbs and cholesterol and it is richer in B complex vitamins.
Blue cheese is a healthier cheese compared to feta. Both have similar health impacts and should be consumed in moderate amounts, especially for cardiac health since they are high in sodium and saturated fats. However, blue cheese contains spermidine with cardioprotective properties and the penicillium anti-infectious.
Table of contents
This article is a comparison article between feta cheese and blue cheese. We will discuss different aspects of their differences, such as their nutrition content, health impacts, and general differences. One of the most important points is to showcase which cheese is healthier. In addition, it is crucial to understand the negative health impacts of these foods.
Nutritional content comparison
Blue cheese contains higher amounts of calories compared to feta.
They are both low in carbs; however, feta contains higher carbs than blue cheese.
Blue cheese is higher in proteins than feta.
Blue cheese contains higher amounts of fat compared to feta cheese.
Blue cheese contains higher amounts of saturated fats.
Feta is higher in cholesterol compared to blue cheese.
Both these foods have nearly similar amounts of minerals and types of minerals. They are both rich in calcium, zinc, and phosphorus. However, blue cheese is richer in calcium, zinc, and phosphorus than feta.
Sodium in both these foods is a critical mineral to mention.
Blue cheese contains higher amounts of sodium compared to feta. They are both very high in sodium.
In the diagram below, we can visualize the difference in their mineral difference.
Feta cheese is richer in vitamins B1, B2, B6, and B12. In comparison, blue cheese is richer in vitamins B5 and A.
Noting that blue cheese contains high amounts of B12 also.
The diagram below displays the difference between their vitamin profiles.
Blue cheese and feta are high in calcium and positively impact bones, particularly osteoporosis. (1) (2)
They are high in probiotics; they include lactobacilli, which enhance general gut health and digestion. (3)
Furthermore, when the gut microbiota is healthy, general inflammations in the gastrointestinal tract are kept at low levels. (4) (5)
Blue cheese contains less lactose which could be a better option for lactose intolerant individuals.
Blue cheese which is aged and ripened has apoptotic activity on leukemic cells. Reducing risks of leukemias. (6)
Feta cheese reduces the risk of developing colorectal cancer. (7)
However, calcium-rich foods are linked with an increased risk of developing prostate cancer. (8)
They both contain a high amount of saturated fat and sodium. Saturated fats increase the risk of atherosclerosis, while high sodium foods increase the risk of hypertension and hypertension-related kidney damage. As a result, it is critical to keep an eye on these parameters. (9)(10)
While taking MAO inhibitor medications these cheeses should be limited to prevent hypertension crisis. (11)
Blue cheese contains spermidine with multiple positive health impacts, most focusing on aging and cardiovascular health. It directly affects cardiac muscles and is linked with decreased cardiovascular diseases. In addition, it has neuroprotective and anti-carcinogenic properties. (12)
Consumption of blue cheese and feta are linked with decreased risks of developing type 2 diabetes. (13)(14)
Penicillium roquforti, the fungus that makes blue cheese, has anti-infectious activity against chlamydia strains and improves immune functions. (15)
Feta cheese is a fresh cheese usually prepared from sheep or goat's milk. It is a white cheese that doesn't have a very long shelf life—approximately seven days refrigerated. Feta cheese can be used for salads, pasta, and everyday sandwiches.
On the other hand, we have blue cheese, an aged cheese with a particular stingy taste. It is made with cow's milk, and Penicillium roqueforti fungus is added upon. Blue cheese is mainly used on charcuterie boards with wine. It is a more refined cheese. Blue cheese has a longer shelf life, it can stay up to 4 weeks refrigerated.
Fat Type Comparison
Comparison summary table
|Lower in Sodium|
|Lower in Saturated Fat|
|Lower in price|
|Lower in Sugar|
|Lower in Cholesterol|
|Lower in Glycemic Index|
|Rich in minerals||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||125µg||198µg|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|