Benders'dictionary of nutrition and food technology

223that bind to cell surface receptors, leading to activation ofenzymes that form intracellular second messengers.Gracilaria Genus of red algae, widely cultivated as a source ofagar, now also cultivated to feed farmed abalone.graddan Hebrides, historical; cereal grains dehusked by holdingears of corn over flames until the husk is burnt, but before thegrain is charred.grading Assessment of the overall quality of a food by a numberof criteria (e.g. size, colour, flavour, texture, laboratory analysis).Graham bread Wholewheat bread in which the bran is very finelyground. Graham cakes are made from wholemeal flour and milk.The name is that of a miller of wholemeal flour who advocatedits use in the USA (Treatise on Bread and Bread Making, 1837).See also allinson bread.graining Crystallisation of refined sugar when boiled. Preventedby adding glucose or cream of tartar as sugar doctors.grains of paradise See pepper, melegueta.Gram-negative, Gram-positive A method of classifying bacteriadepending on whether or not they retain crystal-violet dye(Gram stain). Named after the Danish botanist H. C. J. Gram(1858–1938).grams, Indian Various small dried peas (legumes), e.g. greengram (Phaseolus aureus), black gram (Phaseolus mungo), redgram (Cajanus indicus), Bengal gram or chickpea (Ciceraretinum).grana Hard dry grating cheeses such as parmesan.granadilla See passion fruit.grape Fruit of a large number of varieties of Vitis vinifera. One ofthe oldest cultivated plants; three main groups: dessert grapes,wine grapes and varieties that are used for drying to produceraisins, currants and sultanas. Of the many varieties of grape thatare grown for wine making, nine are considered classic varieties:Cabernet Sauvignon, Chardonnay, Chenin Blanc, Merlot, PinotNoir, Riesling, Sauvignon Blanc, Sémillon, Syrah.Composition/100 g: (edible portion 96%) water 81 g, 289 kJ(69 kcal), protein 0.7 g, fat 0.2 g, carbohydrate 18.1 g (15.5 gsugars), fibre 0.9g, ash 0.5g, Ca 10mg, Fe 0.4mg, Mg 7mg, P20 mg, K 191 mg, Na 2 mg, Zn 0.1 mg, Cu 0.1 mg, Mn 0.1 mg, Se0.1µg, I 1 µg, vitamin A 3µg RE (112µg carotenoids), E 0.2 mg,K 14.6 mg, B 1 0.07 mg, B 2 0.07 mg, niacin 0.2 mg, B 6 0.09 mg, folate2µg, pantothenate 0.1 mg, C 11 mg.Grapeseed oil is 10% saturated, 17% mono-unsaturated, 73%polyunsaturated, contains 28.8 mg vitamin E/100 g.grapefruit Fruit of Citrus paradisi; thought to have arisen as sportof the pomelo or shaddock (Citrus grandis), a coarser citrus