Benders'dictionary of nutrition and food technology

K263kaffir beer African beer brewed from millet.kaffir corn See sorghum.kaffir manna corn See millet.kahweol Diterpene in coffee oil, potentially anticarcinogenic byenhancement of phase ii metabolism of foreign compounds, butunlike cafestol, probably not associated with hypercholesterolaemiaand hypertriglyceridaemia. Only released into thebeverage when coffee is boiled for a prolonged period of time.kaki See persimmon.kale Scottish name for any type of cabbage; in England meansspecifically open-headed varieties with curly leaves, also knownas curly kale or borecole. Distinct from sea kale or swiss chard.Composition/100 g: (edible portion 61%) water 84.5 g, 209 kJ(50 kcal), protein 3.3 g, fat 0.7 g, carbohydrate 10 g, fibre 2 g, ash1.5 g, Ca 135 mg, Fe 1.7 mg, Mg 34 mg, P 56 mg, K 447 mg, Na43mg, Zn 0.4mg, Cu 0.3mg, Mn 0.8mg, Se 0.9µg, vitamin A769µg RE (48776µg carotenoids), K 817 mg, B 1 0.11 mg, B 20.13 mg, niacin 1 mg, B 6 0.27 mg, folate 29 µg, pantothenate 0.1 mg,C 120 mg. An 85 g serving is a source of Ca, vitamin B 6 ,folate, agood source of Cu, Mn, a rich source of vitamin A, C.kamaboko Japanese; foods prepared from surimi, but generallyexcluding more recently developed seafood analogues. Strictly,kamaboko is steamed or grilled on a wooden plate.kamut Variety of durum wheat (Triticum durum). The flour isclaimed to be higher in protein, and to cause fewer allergic reactions,than ordinary wheat.kanga-kopuwai New Zealand (Maori); maize gruel prepared byallowing whole maize cobs to ferment under water for 3 months,then removing the kernels, grinding into a paste and boiling.kanji Indian; alcoholic beverage made by fermentation of carrotor beetroot juice.kaolin Adsorbent clay used to treat diarrhoea and vomiting.karasumi Japanese; preserved roe of grey mullet or tuna.karat Variety of banana growing in Micronesia that is an especiallyrich source of β-carotene.karaya gum Obtained from the Indian tree Sterculia arens. Usedas stabiliser, e.g. in frozen water ices; also used in combinationwith other stabilisers; sometimes used as laxative. Also calledsterculia gum (E-416).Karl Fischer method For determination of the moisture contentof dehydrated foods. Water is extracted from the sample intoanhydrous methanol, then titrated against the Karl Fischer