Benders'dictionary of nutrition and food technology

277lecithin Chemically lecithin is phosphatidyl choline; a phospholipidcontaining choline. Commercial lecithin, prepared fromsoya bean, peanut and maize, is a mixture of phospholipids inwhich phosphatidyl choline predominates.Used in food processing as an emulsifier, e.g. in salad dressing,processed cheese and chocolate, and as an antispatteringagent in frying oils. Is plentiful in the diet and not a dietaryessential.lecithinase Any of a number of phospholipases that hydrolyselecithin.lectin One of a series of proteins found especially in legumeseeds that are mitogenic, stimulating cell division, and also actto agglutinate cells (especially red blood cells, hence the oldnames haemagglutinin and phytoagglutinin). Lectins may be acause of serious non-bacterial food poisoning, after consumptionof raw or undercooked beans of some varieties of Phaseolusvulgaris (red kidney beans) causing vomiting and diarrhoeawithin 2 h, and severe damage to the intestinal mucosa; theyare denatured, and hence inactivated, only by boiling for about10 min.leek Allium ampeloprasum;a member of the onion family whichhas been known as a food for over 4000 years. The lower part isusually blanched by planting in trenches or earthing up, andeaten along with the upper long green leaves.Composition/100 g: (edible portion 44%) water 83 g, 255 kJ(61 kcal), protein 1.5 g, fat 0.3 g, carbohydrate 14.1 g (3.9 g sugars),fibre 1.8g, ash 1g, Ca 59mg, Fe 2.1mg, Mg 28mg, P 35mg, K180 mg, Na 20 mg, Zn 0.1 mg, Cu 0.1 mg, Mn 0.5 mg, Se 1 µg,vitamin A 83µg RE (2900µg carotenoids), E 0.9 mg, K 47 mg,B 1 0.06 mg, B 2 0.03 mg, niacin 0.4 mg, B 6 0.23 mg, folate 64 µg,pantothenate 0.1 mg, C 12 mg. An 80 g serving is a source of Fe,Mn, vitamin C, a good source of folate.leghaemoglobin Haem-containing protein in the root nodules ofleguminous plants that binds O 2 for transport within the root,and so permits the growth of obligate anaerobic nitrogen-fixingmicro-organisms, Rhizobium spp.See also nitrogenase.legumes Food seeds of members of the leguminosae family. Consumedin the immature green state in the pod or as the driedmature seed (grain legumes and pulses) after boiling; a 100 gcooked portion contains approximately 50 g of the dried product.Include ground nut, Arachis hypogea, and soya bean, Glycinemax, and African yam bean, Sphenostylis stenocarpa, grown fortheir edible tubers as well as seeds.