Brown sugar and white sugar are common condiments in our daily life, and they are different in terms of color, taste and use.
Brown sugar is usually reddish-brown or dark brown in color, while white sugar is pure white.
Brown sugar is usually obtained from sugarcane juice after boiling and drying, and contains certain molasses and sugarcane nutrients, so it contains more trace elements and minerals than white sugar.
White sugar is obtained by extracting molasses and crystallizing it many times, which is of high purity, but at the same time removes most of the trace elements and minerals.
On the palate, brown sugar has a lower sweetness and a softer taste with a hint of sugarcane, while white sugar has a higher sweetness and a more refreshing taste.
In addition, brown sugar also has a certain viscosity, which can be used to make syrup, frosting, etc., to increase the taste and texture of food. White sugar, on the other hand, is dry and loose, making it easy to use.
In terms of use, both brown sugar and white sugar have a wide range of uses.
Brown sugar is often used in baking, boiling tea, stewing soups, etc., which can increase the color and taste of food, and can also be used to make traditional dishes such as sweet and sour pork ribs and sweet and sour tenderloin. White sugar is often used to make desserts, candies, ice cream and other desserts, and is also a commonly used freshness enhancer in cooking.
In general, although brown sugar and white sugar are both sugars, they differ in terms of color, taste, and use.
When using, we can choose the right sugar according to different needs and tastes. At the same time, it is also important to control sugar intake and maintain a healthy lifestyle.