Fresh minced garlic is easier to use and likely better, but the jarred stuff probably works fine in a pinch. I stopped making fresh ginger and used jarred for that now because it’s such a pain in the ass to prep. Garlic is too easy though, I never use jarred. I see the appeal though.
I know some people think there’s an aftertaste with iodized salt. I don’t have that experience. Is sea salt or kosher salt better than table salt? Maybe? There honestly isn’t much of a difference unless your recipe calls for a more coarse grind, in which case you need to adjust to prevent oversalting.
The prepackaged parmesan (which I like to call wood pulp) has a hugely inferior taste to freshly ground Parmesan. Big difference in flavor, but it also does depend on the application. Mixing a large quantity into a sauce? Yes, absolutely get fresh. Using as a garnish? Who cares?