Benders'dictionary of nutrition and food technology

279lemon grass Herb, Cymbopogon spp., with lemon flavour, used inSouth-east Asian cuisine; dried leaves are sereh powder.lemon verbena South American herb, Lippia citriodora, used toflavour drinks and salads.lentils legumes; dried seeds of many varieties of Lens esculenta,they may be green, yellow or orange-red.Composition/100 g: water 11.2 g, 1415 kJ (338 kcal), protein28.1g, fat 1g, carbohydrate 57.1g (5.4g sugars), fibre 30.5g, ash2.7g, Ca 51mg, Fe 9mg, Mg 107mg, P 454mg, K 905mg, Na 10mg, Zn 3.6 mg, Cu 0.9 mg, Mn 1.4 mg, Se 8.2 µg, vitamin A 2µgRE (23 µg carotenoids), E 0.3 mg, K 5 mg, B 1 0.47 mg, B 2 0.25 mg,niacin 2.6 mg, B 6 0.54 mg, folate 433 µg, pantothenate 1.8 mg, C 6mg. An 85 g serving is a source of vitamin B 2 , niacin, a goodsource of Zn, vitamin B 1 ,B 6 , pantothenate, a rich source of Cu,Fe,Mg, Mn, P, folate.leptin A peptide hormone synthesised in adipose tissue whichacts to regulate appetite in response to the adequacy or otherwiseof body fat reserves. Its crystal structure suggests that it isa member of the cytokine family. The ob gene (defective in theob/ob genetically obese mouse) codes for leptin; the db gene(defective in the db/db genetically obese diabetic mice) codes forthe hypothalamic leptin receptor.lettuce Leaves of the plant Lactuca sativa; many varieties aregrown commercially.Composition/100 g: (edible portion 94%) water 95g, 71 kJ(17 kcal), protein 1.2 g, fat 0.3 g, carbohydrate 3.3 g (1.2 g sugars),fibre 2.1g, ash 0.6g, Ca 33mg, Fe 1mg, Mg 14mg, P 30mg, K 247mg, Na 8mg, Zn 0.2mg, Mn 0.2mg, Se 0.4µg, vitamin A 290 µgRE (5796µg carotenoids), E 0.1 mg, K 102.5 mg, B 1 0.07 mg,B 2 0.07 mg, niacin 0.3 mg, B 6 0.07 mg, folate 136 µg, pantothenate0.1 mg, C 24 mg. A 20 g serving is a source of folate.leucine An essential amino acid; rarely limiting in foods; abbr Leu(L), M r 131.2, pK a 2.33, 9.74, codons UUPu, CUNu. Chemically,amino-isocaproic acid.leucocytes White blood cells, normally 5000–9000/mL; includespolymorphonuclear neutrophils, lymphocytes, monocytes, polymorphonucleareosinophils and polymorphonuclear basophils.A ‘white cell count’ determines the total; a differential cell countestimates the numbers of each type. Fever, haemorrhage andviolent exercise cause an increase (leucocytosis); starvation anddebilitating conditions a decrease (leucopenia).leucocytosis Increase in the number of leucocytes in the blood.leucopenia Decrease in the number of leucocytes in the blood.leucosin One of the water-soluble proteins of wheat flour.leucovorin See folinic acid.