Benders'dictionary of nutrition and food technology

124cocoa, Dutch Cocoa treated with a dilute solution of alkali (carbonateor bicarbonate) to improve its colour, flavour and solubility.The process is known as ‘Dutching’.cocolait A form of coconut ‘milk’ made by pressing coconutsunder high pressure and homogenising the oil and water emulsionobtained. Bottled and used (e.g. in Philippines) in place ofcow’s milk.coconut Fruit of the tropical palm, Cocos nucifera.The dried nutis copra which contains 60–65% oil. The residue after extractionof the oil is used for animal feed. The hollow unripe nut containsa watery liquid known as coconut milk, which is graduallyabsorbed as the fruit ripens.Composition/100 g: (edible portion 52%) water 47 g, 1482 kJ(354 kcal), protein 3.3 g, fat 33.5 g (of which 94% saturated, 4%mono-unsaturated, 1% polyunsaturated), carbohydrate 15.2 g(6.2g sugars), fibre 9g, ash 1g, Ca 14mg, Fe 2.4mg, Mg 32mg, P113 mg, K 356 mg, Na 20 mg, Zn 1.1 mg, Cu 0.4 mg, Mn 1.5 mg, Se10.1µg, vitamin E 0.2 mg, K 0.2 mg, B 1 0.07 mg, B 2 0.02 mg, niacin0.5 mg, B 6 0.05 mg, folate 26 µg, pantothenate 0.3 mg, C 3 mg. A50 g serving (quarter fruit) is a source of Cu, a rich source of Mn.Coconut oil is 92% saturated, 6% mono-unsaturated, 2%polyunsaturated, vitamin E 0.1 mg, K 0.5 mg.cocoyam W. African; new cocoyam is tannia, old cocoyam is taro.cod A white fish, Gadus morrhua, and other species.Composition/100 g: water 81 g, 343 kJ (82 kcal), protein 17.8 g,fat 0.7 g, cholesterol 43 mg, carbohydrate 0 g, ash 1.2 g, Ca 16 mg,Fe 0.4 mg, Mg 32 mg, P 203 mg, K 413 mg, Na 54 mg, Zn 0.4 mg, Se33.1µg, I 110µg, vitamin A 12µg retinol, E 0.6 mg, K 0.1 mg, B 10.08 mg, B 2 0.06 mg, niacin 2.1 mg, B 6 0.25 mg, folate 7 µg, B 120.9µg, pantothenate 0.2 mg, C 1 mg. A 100 g serving is a sourceof niacin, vitamin B 6 ,a good source of P, a rich source of I, Se,vitamin B 12 .codeine See antidiarrhoeal agents.Codes of Practice In the area of food production these refer tostandards of procedure that cannot be covered by exact specificationsand serve as agreed guidelines. They may originate fromgovernment departments, trade organisations, professional institutesor individual companies.Codex Alimentarius Originally Codex Alimentarius Europaeus;since 1961 part of the United Nations FAO/WHO Commissionon Food Standards to simplify and integrate food standardsfor adoption internationally. Web site: http://www.codexalimentarius.net/.cod liver oil The oil from codfish liver; the classical source of vitaminsA and D, used for its medicinal properties long before the