Benders'dictionary of nutrition and food technology

142custard Sweet sauce, traditionally made by cooking milk witheggs; more commonly using custard powder (coloured andflavoured cornflour) and milk.custard apple The fruit of one of a number of tropical Americantrees, Anona spp. Sour sop, A. muricata, has white fibrous fleshand is less sweet than the others; the fruit may weigh up to 4 kg(8 lb). The sweet sop (A. squamosa) is also known as the ‘true’custard apple, or sugar apple. The bullock’s heart (A. reticulata)has buff-coloured flesh.Sweetsop, composition/100 g: (edible portion 58%) water71.5 g, 423 kJ (101 kcal), protein 1.7 g, fat 0.6 g, carbohydrate25.2g, fibre 2.4g, ash 1g, Ca 30mg, Fe 0.7mg, Mg 18mg, P 21mg,K 382 mg, Na 4 mg, vitamin A 2µg RE, B 1 0.08 mg, B 2 0.1 mg,niacin 0.5 mg, B 6 0.22 mg, pantothenate 0.1 mg, C 19 mg. A 110 gserving is a source of vitamin B 6 a rich source of vitamin C.Soursop, composition/100 g: (edible portion 67%) water 81.2 g,276 kJ (66 kcal), protein 1 g, fat 0.3 g, carbohydrate 16.8 g (13.5 gsugars), fibre 3.3g, ash 0.7g, Ca 14mg, Fe 0.6mg, Mg 21mg, P27 mg, K 278 mg, Na 14 mg, Zn 0.1 mg, Cu 0.1 mg, Se 0.6 µg, 1 µgcarotenoids, E 0.1 mg, K 0.4 mg, B 1 0.07 mg, B 2 0.05 mg, niacin0.9 mg, B 6 0.06 mg, folate 14 µg, pantothenate 0.3 mg, C 21 mg. A150 g serving (quarter fruit) is a source of Cu, a rich source ofvitamin C.Cherimoya is the fruit of A. cherimoya. Composition/100 g:(edible portion 79%) water 79.4 g, 310 kJ (74 kcal), protein 1.6 g,fat 0.6 g, carbohydrate 17.7 g, fibre 2.3 g, ash 0.6 g, Ca 8 mg, Fe0.3 mg, Mg 16 mg, P 26 mg, K 269 mg, Na 4 mg, Zn 0.2 mg, Cu0.1 mg, Mn 0.1 mg, B 1 0.09 mg, B 2 0.12 mg, niacin 0.6 mg, B 60.21 mg, folate 18 µg, pantothenate 0.2 mg, C 12 mg. A 150 gserving (half fruit) is a source of Cu, vitamin B 2 ,B 6 ,folate, a richsource of vitamin C.cyamopsis gum See guar gum.cyanocobalamin See vitamin b 12 .cyanogen(et)ic glycosides Organic compounds of cyanide foundin a variety of plants; chemically cyanhydrin glycosides. Toxicthrough liberation of the cyanide when the plants are cut orchewed.See also almond; amygdalin.cycasin Methylazoxymethanol β-glucoside, a toxin in seeds ofCycas spp.cyclamate Cyclohexylsulphamate, a non-nutritive sweetener,thirty times as sweet as sugar, used as the sodium or calcium salt;first synthesised in 1937, introduced commercially in the USA in1950. Useful in low-calorie foods; unlike saccharin, it is stableto heat and can be used in cooking. Trade name Sucaryl.