Benders'dictionary of nutrition and food technology

270konjac gum derived from tubers of Amorphophallus konjac;eaten in Japan as a firm jelly.konnyaku Chinese, Japanese; flour made from tubers of thedevil’s tongue plant, Amorphallus rivieri.Korsakoff’s psychosis Failure of recent memory, although eventsfrom the past are recalled, with confabulation; associated withvitamin b 1 deficiency, especially in alcoholics.See also wernicke–korsakoff syndrome.kosher The selection and preparation of foods in accordance withtraditional Jewish ritual and dietary laws. Foods that are notkosher are traife.The only kosher meat is from animals that chewthe cud and have cloven hooves, such as cattle, sheep, goats anddeer; the hindquarters must not be eaten. The only fish permittedare those with fins and scales; birds of prey and scavengersare not kosher. Moreover, the animals must be slaughteredaccording to ritual before the meat can be considered kosher.See also halal; fleishig; milchig; pareve.koumiss See milk, fermented.kpokpoi West African; small (2–3 mm) steamed balls of fermentedmaize or yam flour; similar to couscous (which is notfermented).Krebs’ cycle Or citric acid cycle, a central pathway for the metabolismof fats, carbohydrates and amino acids. Named for Sir HansKrebs (1900–81), who first described the pathway.krill Term that refers to many species of planktonic crustaceansbut mostly the shrimp Euphausia superba.This is the main foodof whales, and some penguins and other seabirds; occurs in shoalsin the Antarctic, containing up to 12 kg/m 3 . Collected in limitedquantities for use as human food.kryptoxanthin See cryptoxanthin.kuban See milk, fermented.kudzu See kuzu.kumiss See milk, fermented.kumquat A citrus fruit Fortunella spp.; widely distributed in S.China and now cultivated elsewhere; resembles other citrusfruits, but very small, ovoid shape, with acid pulp, and sweet,edible skin.Composition/100 g: (edible portion 93%) water 81 g, 297 kJ(71 kcal), protein 1.9 g, fat 0.9 g, carbohydrate 15.9 g (9.4 g sugars),fibre 6.5g, ash 0.5g, Ca 62mg, Fe 0.9mg, Mg 20mg, P 19mg, K186 mg, Na 10 mg, Zn 0.2 mg, Cu 0.1 mg, Mn 0.1 mg, vitamin A15µg RE (477µg carotenoids), E 0.2 mg, B 1 0.04 mg, B 2 0.09 mg,niacin 0.4 mg, B 6 0.04 mg, folate 17 µg, pantothenate 0.2 mg, C44 mg. A 30 g serving (4 fruits) is a good source of vitamin C.