Chives

The key characteristic of chives is onion like taste, bulb different in shape than an onion. The stems and bulbs of chives are small and perfectly round. The origin of chives is North America, but these are widely available in Europe and Asia. The use of chives over the salad in small chopped shape is common.

Scallion

Scallion is purely one of the famous specie of onion and commonly know as green onion. Care is very necessary before harvesting the chives means before developing bulb. The origin of scallion is china and these are used both in cooked and raw form in the form of salad.

Shallot

Shallots are the very beautiful combination of onion and garlic. With respect to shape, shallots look similar to garlic due to their multi-bulbs and almost equal size bulbs. With respect to taste, shallots resemble to red onion. Due to these features, shallots are considered as a gourmet item in USA and Europe.

Leek

Leeks are one of the oldest vegetables which was also eaten by ancient Egyptians. These are not only good-looking, but impart great taste in the cooked recipe. This vegetable has origin Eastern Europe and Asia, but now it is beloved vegetable in USA as well.

Chives vs Scallions vs Shallots vs Leeks

All these vegetables which are known as Chives, Scallions, Shallots and Leeks have a very similar shape with little difference in size. You can say that chives have small and well-shaped round bulbs in contrast to scallions which have large and comparatively oval shaped bulbs. On the other hand, the shape of leeks is somewhat different than scallions with large leaves and bulbs. The shape of shallots looks close to garlic rather than chines, scallions and leeks. All these varieties are also different with respect to taste.

Regular Onion

Regular onion is also called Red onion. This is the type of onion which is widely used in almost all cooked dishes of Asia continent. However, its use in salad is equally famous in both in eastern and western cultures. The taste of regular onion is sweet and can be recognized as a purplish red skin.

Green Onion

Green onions which are famous with many other names such as Scallion or table onion belong to Chinese region. The appearance of green onion is different from regular onion, as they have hollow green leaves and with underdeveloped root bulb. Both leaves and immure bulb are widely used in salads as well as recipes.

White Onion

With pure white skin, the flesh white onion is also pure white. The taste of white onion is mild with good onion flavor.

Yellow Onion

Yellow onion  also known as brown onion is also a regular form of onion. It is characterized by dark yellowish brown color with strong flavor. It is included in the dry onion category. It is widely used in soup recipes due to its rich taste.

Spring Onion

Spring onion is another name of green onion.

Regular vs Green vs White vs Yellow vs Spring Onion

The key difference between Regular, Green, White, Yellow and Spring Onion is the color and taste variation. The nutritional value of all types of onion varieties is almost same. Regular onion is often characterized as red onion, but in some regions yellow onion is called regular onion. Spring onion or green onion is the same variety of onion. Moreover, the percentage of sulfur content is much more in yellow onion as compared to white onion.

Yolk

The yolk is the most nutritious part of the egg thanks to the long list of nutrients present in it. The nutrients present in egg yolk of a large size egg are 210 mg cholesterol, 0.6 gm carbohydrates, 8 mg sodium content, 2.7 gm high quality protein, B6 and B12 vitamins, phosphorous, calcium, zinc, iron, thiamin and folate in sufficient quantity. Moreover, two antioxidants which are zeaxanthin and lutein are also a part of egg yolk. With 4.51 gm fat content, egg yolk contains 55% calorie content.

Egg White

Egg white is the part of whole egg which is enriched with protein but low in calories. A large size egg contains 3.7 gm protein which can fulfil the 70% need of daily protein in our body. This is the part of egg which do not contain cholesterol and fats. However, an egg white contains sodium, potassium and selenium in a little amount along with some trace amount of vitamins.

Whole Egg

As we are talking about chicken egg so whole egg of a chicken is in almost oval shape with one end smaller than other. The parts of whole egg are aircell, egg shell, egg white and egg yolk. The whole eggs could contain two or more yolks or even having no yolk.

Yolk vs Egg White vs Whole Egg

Yolk and egg white are the two major parts of whole egg and both parts are different from each other in terms of nutrients, shape and taste. This is the wrong concept of people that only protein is present in egg white only and eating egg yolk can raise the chances of blog pressure and heart diseases. Remember! Both parts of whole egg are equally essential for health of human beings and lack of any part can cause the deficiency of concerned nutrients.

Lime

Lime is a citrus fruit, which is green in color. It is sour in taste. It is considered as a great source for Vitamin C. It is used for giving flavor to different foods and beverages. Lime is found all around the year. The diameter of this round fruit is 3-6 cm, while color can vary from yellow to green.

Orange

Orange is also member of the citrus family. It is a most common tree fruit in the world. Orange is basically a hybrid, which is cultivated in different parts of the world since long. The height of orange tree is 9 to 10 m and it has flowers all around the year. It is used as a food, peels of orange is also used in many dishes.

Citrus

Citrus usually refers to a family to fruits. Now a day, these fruits are cultivated all around the world. Common members of this family are lemon, orange, grapefruits and limes. This family has flowing plants, and originated from Southeast Asia. Citrus fruits are sour in taste. Many hybrids of these fruits are also available.

Lemon

Lemon is an evergreen tree, which has yellow fruits. Not just the fruits, but juice, pulp and peel of the fruit are also used as food. Lemon Juice has more than 5 % citric acid, which is responsible for the sour taste of lemon. It is used in drinks like lemonade is the most popular drink in this regard.

Lime vs Orange vs Citrus vs Lemon

Citrus is a family of sour fruits, while lime, orange and lemon are members of this family. Lime and orange are larger in size, i.e. 3-6 cm in diameter while lemon is smaller in size. Lemon has a yellow color, while oranges are orange and lime are green in color. Lemon is considered as sour in taste, while lime is less sour. In citrus family, orange is less sour and more sweet. All the members of the citrus family are A great source of vitamin C. They are used in many different dishes and beverages.

Margarine

Margarine is the common spreading that we use on our bread on daily basis. Similarly, the use of margarine as cooking and baking material is also frequent. Margarine is made from vegetable fats and oils and this is the reason that it is semi-solid material at room temperature. Being an emulsion, margarine is a mixture of fats and water, but percentage of water is just 16 as compared to fats percentage.

Shortening

We often use shortcut pastry or crumbly pastry as a base material for pie and tart. In fact, this is shortening that is used in preparation of such pastries. The reason is that, crumbly pastry must not be elastic and without shortening, we cannot achieve this property in crumbly pastry. Shortening is 100 percent hydrogenated vegetable oil with very low percentage of water that is the clear reason behind its semi-solid appearance even at room-temperature.

Lard

Lard is fats just like shortening that is used as baking material as well as spread, but it is necessary that this fats material must be obtained from pig. In short, you can say that lard is the edible oil that we obtained from pig parts. Beside baking and spread material, the use of lard is also common in manufacturing of soap and biofuel.

Margarine vs Shortening vs Lard

Both lard and shortening are very closely related things, but the clear difference is that lard is specifically obtained from pig body parts instead of other shortenings that are commonly obtained from vegetable source. No doubt, all these three food materials i.e. margarine, shortening and lard are hydrogenated oils, but margarine contains milk ingredients and water that are not the parts of shortening and lard. Moreover, margarine does not burn at higher temperature just like shortenings. Similarly, shortening and lard produce smoke at higher temperature  that is not the property of margarine.

Plain chocolate

Plain chocolate is also called as dark chocolate. It has very less milk or no milk at all. It must have 35% of coca solids. It is sold in the form of bars and usually used in baking. Plain chocolate has many further divisions as well. You can get it from the market easily.

Dark chocolate

Dark chocolate is the same as plain chocolate.

Cooking chocolate

Cooking chocolate is also called as unsweetened chocolate or bitter chocolate. It is created by mixing pure chocolate liquor with fat. It has a rich chocolate taste, which is bitter in original. Sugar is added according to the taste of user. It is used in cakes, brownies and cookies, so it is called as cooking chocolate.

Milk chocolate

A chocolate formed by adding milk powder, liquid milk and condensed milk is called as milk chocolate. It was developed in 1870’s and now many companies are manufacturing milk chocolate. Different countries use different concentration of coca solids. This is the most popular flavor of chocolate.

White chocolate

White chocolate is not original chocolate as it does not have coca solids. It has cocoa butter, milk and sugar. It appears pale yellow

Plain vs Dark vs Cooking vs Milk vs White Chocolate

Plain chocolate and dark chocolate are the two names of the same chocolate verity. It has milk in very low quantity or no milk at all. Coking chocolate is used in making cakes and cookies. Milk chocolate is the popular chocolate verity. White chocolate has no coca solids rather it has cocoa butter in it. All these verities have different taste. Plain chocolate it bitter in taste, while milk chocolate and white chocolate has pleasant taste. Different countries have different regulation when it comes to the concentration of coca solids and percentage of sweetness in different chocolate verities. Plain or dark chocolate is really dark in color; milk chocolate is brown while white chocolate has pale yellow appearance.

Bittersweet chocolate

Bittersweet chocolate is that chocolate which contains at least 35% coca solids. Most of the bittersweet chocolates have 50 % coca in them. This type of chocolate is loved by the people who prefer dark chocolate which is rich in taste too. It is said that dark chocolate has more flavonoids and it also has weight loss properties. There is no restriction about the use of sweet. Sweetness changes with the brand, usually.

Semisweet chocolate

Semi sweet chocolate is same as bittersweet chocolate, but it’s not exactly the same. The quantity of coca solids should be around 35% but it’s slightly sweeter as compare to semisweet chocolate. It offers the same benefits as bitter sweet chocolate.

Unsweetened chocolate

It’s entirely different from the chocolate which we eat every day. In fact it has really bad taste and you will not believe that such a bad taste thing is chocolate. This type of chocolate has no sugar at all, which makes its taste really bitter. As it has no sugar content, so it is also called as baking chocolate. You can find the bars of unsweetened chocolate in the grocery section of any super store. It is used in different baking items like cakes and brownies.

Bittersweet vs Semisweet vs Unsweetened Chocolate

All these types of chocolate are more or less same but yet different from each other. Bitter sweet chocolate and semisweet chocolate are closely related yet they are different. Bittersweet chocolate and semisweet chocolate have some quantity of sugar but unsweetened chocolate has no sugar at all. Bittersweet chocolate has less content of sugar while semisweet chocolate is slightly sweeter. Unsweetened chocolate has really bitter taste if we compare it with other two verities. Bittersweet chocolate and semisweet chocolate have flavonoids which have healthy properties. Moreover, it is also a proven fact that bittersweet and semisweet chocolate help in weight reduction. All these chocolate verities are really different from the milk chocolate which most of the people love to eat.

Oat Bran

The leftover husk or outer bran of oat groat is called oat bran. Out bran is prepared by passing the out graots between rollers for crushing and to flatten them. After this crushing, the combination of leftover outer bran and germ is called oat bran. It is enriched with highly soluble fibers. This is why, it is also considered as a complete diet and people like to eat in breakfast as well.

Oatmeal

When oat bran is separated from oat graot by means of crushing between rollers, the remaining oat grost without outer husk is flsttened by means of stream rollers. These rolled oats or having thickness 0.3 to 1 mm are called oatmeal. In terms of calories, oatmeal is a highly favorable dish that is used in various forms.

Porridge

Porridge is also a form of oat groats, but is a cooked dish rather than raw oats. It is prepared by boiling the oatmeals. The medium used for boiling the oatmeals to form porridge is either water or milk. It is most beloved form of oat graots that is frequently used as breakfast meals in most parts of the world.

Oat Bran vs Oatmeal vs Porridge

All these names that are Oat Bran, Oatmeal and Porridge are the forms of oat groats, but different from each other especially nutrition wise. As oatbrans are the outer husks of oat graots, so they have maximum health benefits than other forms of oat graots. In terms of protein, sugar contents and fibers, oat brans have higher values as compared to oatmeal and porridge. However, on the basis of calories, oatmeals are ranked higher than oat bran and porridge. On the other hands, in terms of taste, the most adopting form of oats is porridge that is favorite breakfast dish of both children and elders.

Dry Milk

Dry milk is a manufactured product, which is made by evaporating fresh milk to dryness. One purpose of drying milk is to preserve it. It has longer shelf life if we compare it with fresh milk. We can keep it on shelf, without refrigeration.

Powdered Milk

Powdered milk and dry milk is one and same thing.

Fresh Milk

Fresh Milk is the milk we get from mammals like cow, buffalo, goat etc. It is usually pasteurized before sale. Now a day, fresh milk is available in low fat and non fat verities as well. Fresh milk contains fat, protein, calcium and vitamin D.

Evaporated milk

Evaporated milk is also known as dehydrated milk, it means about 60% of water from fresh milk is removed. It is canned milk, which is shelf stable. It is used for making desserts and in baking.

Instant Milk

Instant milk also powdered milk; however, it dissolves in water much more easily. It is made from non fat milk. Many companies are manufacturing instant milk in different prices.

Regular Milk

Regular milk is one which we commonly use in our homes. It is cheap and readily available. However, its shelf life is very small and it can turn bad even in refrigerator.

Condensed Milk

Condensed milk is the milk from which water has been removed and extra sugar has been added in it. Condensed milk is thick and sweet as compared to other milk. It is canned milk and we can keep in on shelf for many years.

Liquid Milk

Liquid milk is of different kinds. It can be fresh milk, or pastured milk with added vitamins and nutrition.

Dry Milk vs Powdered Milk vs Fresh Milk vs Evaporated Milk vs Instant Milk vs Regular Milk vs Condensed Milk vs Liquid Milk

All these are different types of milk. Dry milk and powdered milk are one and the same. These have longer shelf life as compared to fresh milk. Evaporated milk and condensed milk are verities of milk, from which water has been removed; however condensed milk is sweet while evaporated milk is not. Regular milk is what we get in market, commonly. Liquid milk might be regular milk or fresh milk but it might have further added nutrition.

Pastry Flour

Pastry flour, as the name indicates, used in making pastries. It is similar to cake flour, but it has slightly higher content of protein, which is around 9 %.  This high protein helps in binding layers of cream, which are used in making pastries. Other than traditional pastries, it is used in making Puff pastry, pie crusts and croissants.

Cake flour

Cake flour is made from soft and low protein wheat. Strong bleaches are used in cake flour and cakes made from this flour are very light and less dense in texture. Generally, in cake flour protein content is 7 to 8 %. After baking, the product is really soft and light and air pocket can be seen, clearly.

All purpose Flour

As the name indicates, all purpose flour is used for making many products, like cookies, quick breads, biscuits and cakes. It has higher protein content, 10 to 12%. This flour is made from high gluten hard wheat. It can also used for making cakes and pastries if cake flour is not available.

Pastry Flour vs Cake Flour vs All Purpose Flour

All these are wheat flours but their protein content make them different. For a common person they all are same; however they are different and made for different purposes. Protein content is high is All purpose flour and less in cake flour. Pastry flour has slightly higher content of protein, which helps is binding layers of cream. All purpose flour is obtained from hard wheat, while cake and pastry flour made from soft wheat. All purpose flour is hard in texture while cake flour is soft and fin in texture. All purpose flour is not white, while in cake flour bleaches are used to give it white appearance. All purpose flour can be used instead of cake flour but cake flour cannot replace all purpose flour. One should stick to the flour type described in method, otherwise result can vary.