Extra Aged Parmesan Cheese vs Greek toasted marshmallow light & fit low-fat flavored yogurt
Wondering which one to pick? We analyzed the nutritional profile, ingredients, and vegan status to help you decide.

Extra Aged Parmesan Cheese

Greek toasted marshmallow light & fit low-fat flavored yogurt
The Verdict: Which is Better?
When placing Extra Aged Parmesan Cheese and Greek toasted marshmallow light & fit low-fat flavored yogurt side-by-side, the nutritional differences become quite clear. Both products cater to specific dietary needs, but picking the right one depends on whether you are prioritizing weight loss, muscle gain, or clean eating.
Extra Aged Parmesan Cheese is the more energy-dense option here, packing 340 more calories per 100g than Greek toasted marshmallow light & fit low-fat flavored yogurt. If you are looking for sustained energy or fueling a workout, this higher caloric density might be an advantage.
In terms of sugar control, Extra Aged Parmesan Cheese takes the lead with only 0g of sugar per 100g, whereas Greek toasted marshmallow light & fit low-fat flavored yogurt contains 4.67g. Lower sugar content is often linked to better metabolic health.
Looking to build muscle? Extra Aged Parmesan Cheese offers a protein boost with 32.142857142857g per 100g, outperforming Greek toasted marshmallow light & fit low-fat flavored yogurt in this category.
Frequently Asked Questions
Which is healthier: Extra Aged Parmesan Cheese or Greek toasted marshmallow light & fit low-fat flavored yogurt?
It depends on your goals. Extra Aged Parmesan Cheese has 392.85714285714 calories, while Greek toasted marshmallow light & fit low-fat flavored yogurt has 53 calories. Check the detailed table above for sugar and fat content.
Is Extra Aged Parmesan Cheese vegan?
No, Extra Aged Parmesan Cheese is not certified vegan.
What is the calorie difference between Extra Aged Parmesan Cheese and Greek toasted marshmallow light & fit low-fat flavored yogurt?
There is a difference of 340 calories per 100g between the two products.




