Benders'dictionary of nutrition and food technology

361alone is too oily and the second is too dry. Separation of the oilis prevented by partial hydrogenation of the oil and the additionof emulsifiers.pea, processed Garden peas (Pisum sativum) that have maturedon the plant and subsequently been canned.pear Fruit of many species of Pyrus; cultivated varieties alldescended from P. communis.The UK National Fruit Collectionhas 495 varieties of dessert and cooking pears, and a further 20varieties of perry pears.Composition/100 g: (edible portion 92%) water 84 g, 243 kJ(58 kcal), protein 0.4 g, fat 0.1 g, carbohydrate 15.5 g (9.8 g sugars),fibre 3.1g, ash 0.3g, Ca 9mg, Fe 0.2mg, Mg 7mg, P 11mg, K119mg, Na 1mg, Zn 0.1mg, Cu 0.1mg, Se 0.1µg, vitamin A 1µgRE (60 µg carotenoids), E 0.1 mg, K 4.5 mg, B 1 0.01 mg, B 20.03 mg, niacin 0.2 mg, B 6 0.03 mg, folate 7 µg, C 4 mg. A 150gserving (1 large) is a source of Cu.pearling In the milling of cereals such as rice, oats and barley, thetightly adhering husk is removed by an abrasion process knownas pearling, as opposed to the break rolls that are used in millingother cereals.pear, nashi (or Asian) Apple-shaped fruit of Pyris pyrifolia(sometimes known as apple pear because of its shape).Composition/100 g: (edible portion 91%) water 88 g, 176 kJ(42 kcal), protein 0.5 g, fat 0.2 g, carbohydrate 10.6 g (7.1 g sugars),fibre 3.6g, ash 0.4g, Ca 4mg, Mg 8mg, P 11 mg, K 121mg, Cu0.1mg, Mn 0.1mg, Se 0.1µg, 50 µg carotenoids, E 0.1 mg, K4.5 mg, B 1 0.01 mg, B 2 0.01 mg, niacin 0.2 mg, B 6 0.02 mg, folate8µg, pantothenate 0.1 mg, C 4 mg.pear, prickly See prickly pear.pease pudding English; dish prepared from dried peas, soaked,boiled, mashed and sieved, traditionally served with baked ham.pecan nuts From the American tree Carya illinoensis, species ofhickory nut.Composition/100 g: (edible portion 53%) water 3.5 g, 2893 kJ(691 kcal), protein 9.2 g, fat 72 g (of which 9% saturated, 59%mono-unsaturated, 31% polyunsaturated), carbohydrate 13.9 g(4g sugars), fibre 9.6g, ash 1.5g, Ca 70mg, Fe 2.5mg, Mg 121mg,P 277mg, K 410mg, Zn 4.5mg, Cu 1.2mg, Mn 4.5mg, Se 3.8µg,vitamin A 3µg RE (55µg carotenoids), E 1.4 mg, K 3.5 mg, B 10.66 mg, B 2 0.13 mg, niacin 1.2 mg, B 6 0.21 mg, folate 22 µg,pantothenate 0.9 mg, C 1 mg. An 18 g serving (3 nuts) is a sourceof Cu, a rich source of Mn.pecorino Italian hard sheep milk cheese with a grainy texture.pectase An enzyme (EC 3.1.1.11) in the pith (albedo) of citrusfruits which demethylates pectin to form water-insoluble pectic