Benders'dictionary of nutrition and food technology

134corticoids (e.g. aldosterone) involved in salt and waterbalance.cortisol A glucocorticoid hormone synthesised in the adrenalcortex that acts to increase gluconeogenesis and catabolism oftryptophan and tyrosine in the liver; also formed in adipocytes,where it causes insulin resistance and depresses production ofresistin.COSHH Control of Substances Hazardous to Health; regulationin UK (1988); requires safety assessment by all concerned withhandling of chemicals.cossettes Thin chips of sugar beet shredded for hot-water extractionof the sugar.coster monger Originally ‘costard monger’, late 14th centuryLondon, person selling costerd apples (the earliest cultivatedvariety) in the street. Now anyone selling fruit and vegetablesfrom a barrow.cotechino Italian; pork sausage with white wine and spices.cottonseed Seed of Gossypium spp.; a source of cooking oil, orfor margarine manufacture when hardened; the protein residueis used as animal feed. The oil is 27% saturated, 19% monounsaturated,54% polyunsaturated, contains 35 mg vitamin E, 25mg vitamin K/100 g.coulis Also cullis; originally the juices that run out of meat whenit is cooked, now used to mean rich sauce or gravy made frommeat juices, puréed shellfish, vegetables or fruit. Most usuallynow a sauce made from puréed and sieved fruit.coumarin See dicoumarol.courgette Variety of marrow developed to be harvested whensmall; also known as Italian marrow, Italian squash or zucchini.Composition/100 g: (edible portion 87%) water 92.7g, 88 kJ(21 kcal), protein 2.7 g, fat 0.4 g, carbohydrate 3.1 g, fibre 1.1 g, ash1g, Ca 21 mg, Fe 0.8 mg, Mg 33 mg, P 93 mg, K 459 mg, Na 3 mg,Zn 0.8mg, Cu 0.1mg, Mn 0.2mg, Se 0.3µg, B 1 0.04 mg, B 2 0.04 mg,niacin 0.7 mg, B 6 0.14 mg, folate 20 µg, pantothenate 0.4 mg, C34 mg. A 100 g serving is a source of Mg, P, a rich source ofvitamin C.Courlose TM Sodium carboxymethylcellulose, see cellulosederivatives.couscous N. African; millet flour or fine semolina, steamed untilfluffy and traditionally served with mutton stew.Composition/100 g: water 8.6 g, 1574 kJ (376 kcal), protein12.8 g, fat 0.6 g, carbohydrate 77.4 g, fibre 5 g, ash 0.6 g, Ca 24 mg,Fe 1.1 mg, Mg 44 mg, P 170 mg, K 166 mg, Na 10 mg, Zn 0.8 mg,Cu 0.2 mg, Mn 0.8 mg, B 1 0.16 mg, B 2 0.08 mg, niacin 3.5 mg, B 60.11 mg, folate 20 µg, pantothenate 1.2 mg.