Benders'dictionary of nutrition and food technology

365pepper dulse Red aromatic seaweed (Laurencia pinnatifida),dried and used as a spice in Scotland.peppergrass Peppery-tasting cress (Lepidium sativum), alsoknown as pepperwort and (in USA) peppermint.pepper, Jamaican See allspice.pepper, Japan Black seeds of Zanthoxylum piperitum with apungent peppery flavour.pepper, melegueta (or Guinea) Seeds of the W. African treeAmomum melegueta, also known as grains of paradise.peppermint A hybrid (Mentha × piperita) between M. aquaticaand M. spicata (spearmint). Not used for flavouring dishes butgrown for the essential oil which is used in confectionery andmedicinally.pepper, sweet Fruit of Capsicum annuum; various varietiesknown as bell or bullnose pepper, capsicum, paprika, pimiento(distinct from pimento or allspice); may be red, yellow, purpleor brown, very variable size and shape; some varieties can bespicy but mostly non-pungent.Green, composition/100 g: (edible portion 82%) water 94 g,84 kJ (20 kcal), protein 0.9 g, fat 0.2 g, carbohydrate 4.6 g (2.4 gsugars),fibre 1.7 g,ash 0.4 g,Ca 10 mg,Fe 0.3 mg,Mg 10 mg,P 20 mg,K 175 mg, Na 3 mg, Zn 0.1 mg, Cu 0.1 mg, Mn 0.1 mg, vitamin A18µg RE (577µg carotenoids), E 0.4 mg, K 7.4 mg, B 1 0.06 mg,B 2 0.03 mg, niacin 0.5 mg, B 6 0.22 mg, folate 11 µg, pantothenate0.1 mg, C 80 mg.An 80 g serving is a rich source of vitamin C.Red, composition/100 g: (edible portion 82%) water 92 g,109 kJ (26 kcal), protein 1 g, fat 0.3 g, carbohydrate 6 g (4.2 gsugars), fibre 2 g, ash 0.5 g, Ca 7 mg, Fe 0.4 mg, Mg 12 mg, P 26 mg,K 211mg, Na 2mg, Zn 0.3mg, Mn 0.1mg, Se 0.1µg, vitamin A157µg RE (2493µg carotenoids), E 1.6 mg, K 4.9 mg, B 1 0.05 mg,B 2 0.09 mg, niacin 1 mg, B 6 0.29 mg, folate 18 µg, pantothenate0.3 mg, C 190 mg. An 80 g serving is a source of vitamin A, E, B 6 ,a rich source of vitamin C.Pepsi-Cola TM A cola drink. First made in 1896 in the USA byCaleb Bradham, druggist.pepsin An enzyme (EC 3.4.23.1) in the gastric juice; hydrolysesproteins to give smaller polypeptides, known as peptones; anendopeptidase. Active only at acid pH, 1.5–2.5. Secreted as theinactive precursor pepsinogen, which is activated by gastric acid.Vegetable pepsin is papain.peptic ulcer See ulcer.peptidases Enzymes that hydrolyse proteins, and which are thereforeimportant in protein digestion. Endopeptidases cleave atspecific points in the middle of protein molecules (between specificamino acids, depending on the enzyme); exopeptidases