Benders'dictionary of nutrition and food technology

224fruit, or as a hybrid between pomelo and sweet orange. The pithcontains naringin, which is very bitter. Name said to have arisenbecause the fruit is borne on the tree in clusters (like grapes).Ruby grapefruit, with red flesh, was discovered as a sport in Texasin 1929.Composition/100 g: (edible portion 50%) water 90.9 g, 134 kJ(32 kcal), protein 0.6 g, fat 0.1 g, carbohydrate 8.1 g (7 g sugars),fibre 1.1g, ash 0.3g, Ca 12mg, Fe 0.1mg, Mg 8mg, P 8mg, K139mg, Zn 0.1mg, Se 0.3µg, vitamin A 46µg RE (1703µgcarotenoids), E 0.1 mg, B 1 0.04 mg, B 2 0.02 mg, niacin 0.3 mg, B 60.04 mg, folate 10 µg, pantothenate 0.3 mg, C 34 mg. A 170 gserving (half fruit) is a rich source of vitamin C.grape sugar See glucose.grappa See marc.GRAS (generally regarded as safe) Designation given to foodadditives when further evidence is required before the substancecan be classified more precisely (US usage).grass tetany magnesium deficiency in cattle.gratin (1) A fireproof dish.(2) Also gratiné, French term for the thin brown crust formedon top of foods that have been covered with butter and breadcrumbs,then heated under the grill or in the oven. Au gratinwhen cheese is also used.grattons (gratterons) French; crispy remains of melted fat tissueof poultry or pork. German equivalent is gribbens.Grau-Hamm press For determination of the water binding orwater holding capacity of meat (see meat, water binding capacity;meat, water holding capacity).gravadlax (gravlaks, gravlax) Originally Scandinavian; pickled ormarinated raw salmon.Graves’ disease See thyrotoxicosis.gravity, original The concentration of solids in the wort fromwhich beer is made.gray (Gy) The SI unit for ionising radiation (= 100 rad). 1 Gy =1J/kg.great millet See sorghum.green butter See vegetable butters.green fluorescent protein (GFP) A protein from the jellyfishAequorea victoria that emits green fluorescence when excited byUV light. The GFP gene is widely used as a reporter gene ingenetic engineering.greengage Green variety of plum introduced into England in theearly 18th century by Sir William Gage.green S Food colour, also known as Wool green S and Brilliantacid green BS, E-142.