Benders'dictionary of nutrition and food technology

phan to form 5-hydroxytryptamine can be severe enough to leadto the development of pellagra.cardamom The dried, nearly ripe, fruit and seeds of Elettaria cardamomum,a member of the ginger family. An aromatic spiceused as a flavouring in sausages, bakery goods, sugar confectioneryand whole in mixed pickling spice. It is widely used inIndian cooking (the Hindi name is elaichi), and as one of theingredients of curry powder. Arabic coffee (similar to Turkishcoffee) is flavoured with ground cardamom seeds.cardiomyopathy Any chronic disorder affecting the muscle ofthe heart. May be associated with alcoholism and vitamin b 1deficiency.cardiospasm See achalasia.cardoon Leafy vegetable (Cynara cardunculus); both the fleshyroot and the ribs and stems of the inner (blanched) leaves areeaten. Sometimes called chard, although distinct from true chardor spinach beet.Composition/100 g: (edible portion 49%) water 94g, 84 kJ(20 kcal), protein 0.7 g, fat 0.1 g, carbohydrate 4.9 g, fibre 1.6 g, ash0.3 g, Ca 70 mg, Fe 0.7 mg, Mg 42 mg, P 23 mg, K 400 mg, Na170mg, Zn 0.2mg, Mn 0.1mg, Se 0.9µg, vitamin A 6µg RE, B 10.02 mg, B 2 0.03 mg, niacin 0.3 mg, B 6 0.04 mg, folate 28 µg, pantothenate0.1 mg, C 2 mg.caries Dental decay caused by attack on the tooth enamel byacids produced by bacteria that are normally present in themouth. Sugars in the mouth promote bacterial growth and acidproduction; sucrose specifically promotes plaque-forming bacteria,which cause the most damage. A moderately high intake offluoride increases the resistance of tooth enamel to acid attack.See also toothfriendly sweets.cariogenic Causing tooth decay (caries) by stimulating thegrowth of acid-forming bacteria on the teeth; the term is appliedto sucrose and other fermentable carbohydrates.carissa Fruit of the evergreen shrub Carissa macrocarpa(C. grandiflora), also known as natal plum.Composition/100 g: (edible portion 86%) water 84.2 g, 260 kJ(62 kcal), protein 0.5 g, fat 1.3 g, carbohydrate 13.6 g, ash 0.4 g, Ca11 mg, Fe 1.3 mg, Mg 16 mg, P 7 mg, K 260 mg, Na 3 mg, Cu 0.2 mg,vitamin A 2µg RE, B 1 0.04 mg, B 2 0.06 mg, niacin 0.2 mg, C 38 mg.A 20 g serving (1 fruit without skin and seeds) is a source ofvitamin C.carmine Brilliant red colour derived from cochineal (E-120).carminic acid See cochineal.carmoisine A red colour, also known as azorubine, synthetic azodye(E-122).93