Benders'dictionary of nutrition and food technology

96carotenols Hydroxylated carotenoids, including xanthophyll.carotinaemia (carotenaemia) Presence of excessive amounts ofcarotene in blood plasma. Also known as xanthaemia.carp Freshwater fish, Cyprinus carpio.Composition/100 g:water 76.3 g,532 kJ (127 kcal),protein 17.8 g,fat 5.6 g (of which 23% saturated, 48% mono-unsaturated, 29%polyunsaturated), cholesterol 66 mg, carbohydrate 0 g, ash 1.5 g,Ca 41mg, Fe 1.2mg, Mg 29mg, P 415mg, K 333mg, Na 49mg, Zn1.5mg, Cu 0.1mg, Se 12.6µg, vitamin A 9µg retinol, E 0.6 mg, K0.1 mg, B 1 0.12 mg, B 2 0.05 mg, niacin 1.6 mg, B 6 0.19 mg, folate15µg, B 12 1.5µg, pantothenate 0.8mg, C 2mg. A 100g serving is asource of Se, pantothenate, a rich source of P, vitamin B 12 .carrageen Edible seaweeds, Chondrus crispus, also known asIberian moss or Irish sea moss, and Gigartina stellata; stewed inmilk to make a jelly or blancmange. A source of carrageenan.carrageenan A polysaccharide extracted from red algae, especiallyChondrus crispus (Irish moss) and Gigartina stellata. Oneof the plant gums, it binds water to form a gel, increases viscosity,and reacts with proteins to form emulsions. It is used as anemulsifier and stabiliser in milk drinks, processed cheese, lowenergyfoods, etc. (E-407).carrot The root of Daucus carota, commonly used as a vegetable.Composition/100 g: water 88.3 g, 172 kJ (41 kcal), protein 0.9 g,fat 0.2 g, carbohydrate 9.6 g (4.5 g sugars), fibre 2.8 g, ash 1 g, Ca33 mg, Fe 0.3 mg, Mg 12 mg, P 35 mg, K 320 mg, Na 69 mg, Zn0.2mg, Mn 0.1mg, Se 0.1µg, vitamin A 600 µg RE (8878µgcarotenoids), E 0.7 mg, K 13.2 mg, B 1 0.07 mg, B 2 0.06 mg, niacin1mg, B 6 0.14 mg, folate 19 µg, pantothenate 0.3 mg, C 6 mg. A60 g serving is a rich source of vitamin A.Carr–Price reaction Colorimetric assay for vitamin a, based onthe development of a blue colour after reaction with antimonytrichloride in chloroform. The Neeld–Pearson method uses trifluoroaceticacid in place of antimony trichloride.carthamin A yellow to red colourant from safflower flowers,Carthemus tinctorius, chemically a chalcone.cartilage The hard connective tissue of the body, composedmainly of collagen, together with chondromucoid (a proteincombined with chondroitin sulphate) and chondroalbuminoid(a protein similar to elastin). New bone growth consists of cartilageon which calcium salts are deposited as it develops.Cartose TM A steam hydrolysate of maize starch, used as a carbohydratemodifier in milk preparations for infant feeding. It consistsof a mixture of dextrin, maltose and glucose.carubin See locust bean.carubinose See mannose.