Benders'dictionary of nutrition and food technology

357paromomycin antibiotic used to treat intestinal bacterial infectionsand amoebic dysentery.parosmia Any disorder of the sense of smell.parotid glands Pair of salivary glands situated in front of theears, with ducts that open in the cheek, opposite the secondmolar teeth.parsley Leaves of the herb Petroselinum crispum, P. hertense orP. sativum.Composition/100 g: (edible portion 95%) water 88 g, 151 kJ(36 kcal), protein 3 g, fat 0.8 g, carbohydrate 6.3 g (0.9 g sugars),fibre 3.3g, ash 2.2g, Ca 138mg, Fe 6.2mg, Mg 50mg, P 58mg, K554 mg, Na 56 mg, Zn 1.1 mg, Cu 0.1 mg, Mn 0.2 mg, Se 0.1 µg,vitamin A 421 µg RE (10615µg carotenoids), E 0.8 mg, K1640 mg, B 1 0.09 mg, B 2 0.1 mg, niacin 1.3 mg, B 6 0.09 mg, folate152µg, pantothenate 0.4 mg, C 133 mg. A 5 g serving is a sourceof vitamin C.parsley, Hamburg Root of Petroselinum crispum var. tuberosum,grown for its root (also called turnip-rooted parsley); similar inappearance to parsnip.parsnip Root of Pastinaca sativa, eaten as a vegetable.Composition/100 g: (edible portion 85%) water 80 g, 314 kJ(75 kcal), protein 1.2 g, fat 0.3 g, carbohydrate 18 g (4.8 g sugars),fibre 4.9g, ash 1g, Ca 36mg, Fe 0.6mg, Mg 29mg, P 71mg, K375 mg, Na 10 mg, Zn 0.6 mg, Cu 0.1 mg, Mn 0.6 mg, Se 1.8 µg,E 1.5 mg, K 22.5 mg, B 1 0.09 mg, B 2 0.05 mg, niacin 0.7 mg, B 60.09 mg, folate 67 µg, pantothenate 0.6 mg, C 17 mg.A 65 g servingis a source of Mn, vitamin C, a good source of folate.partial glyceride esters See acetoglycerides.partridge game bird, Perdix perdix and related species.parts per million (ppm) Description of low concentrations meaningexactly what the term says = mg /kg.pascal (Pa) SI unit of pressure = 1 newton/m 2 .Paselli Excel TM fat replacer made from starch.passion fruit Also known as parchita, granadilla and water lemon;fruit of the tropical vine, Passiflora spp. Purple or greenish-yellowwhen ripe, watery pulp containing small seeds.Composition/100 g: (edible portion 52%) water 73 g, 406 kJ(97 kcal), protein 2.2 g, fat 0.7 g, carbohydrate 23.4 g (11.2 gsugars), fibre 10.4g, ash 0.8g, Ca 12mg, Fe 1.6mg, Mg 29mg, P68 mg, K 348 mg, Na 28 mg, Zn 0.1 mg, Cu 0.1 mg, Se 0.6 µg,vitamin A 64µg RE (784µg carotenoids), K 0.7 mg, B 2 0.13 mg,niacin 1.5 mg, B 6 0.1 mg, folate 14 µg, C 30 mg.pasta (Alimentary paste); dried dough, traditionally made withhard wheat (semolina) but soft wheat may be added, sometimes