Benders'dictionary of nutrition and food technology

383pope’s eye The small circle of fat in the centre of a leg of pork ormutton.poppadom Indian; thin roasted or fried crisps made from lentilflour; may be spiced.poppy seed Seeds of the opium poppy, Papaver somniferum, usedmixed with honey in cakes, and as a flavouring on the crust ofbread and rolls. Also called maw seed.Composition/100 g: water 6.8 g, 2231 kJ (533 kcal), protein 18 g,fat 44.7 g (of which 12% saturated, 15% mono-unsaturated, 73%polyunsaturated), carbohydrate 23.7 g (13.7 g sugars), fibre 10 g,ash 6.8g, Ca 1448mg, Fe 9.4mg, Mg 331mg, P 849mg, K 700mg,Na 21mg, Zn 10.2mg, Cu 1.6mg, Mn 6.8mg, Se 1.6µg, vitamin E1.1 mg, B 1 0.85 mg, B 2 0.17 mg, niacin 1 mg, B 6 0.44 mg, folate58µg, C 3 mg.Population Reference Intake, PRI See reference intakes.porgy American term for various food and game fish of the seabream family, including Pagrus (red porgy) and Senostomus spp.See also scup.pork Meat from the pig (swine, hog), Suidae spp. eaten fresh, asopposed to bacon and ham, which are cured.Composition/100 g (depending on joint): (edible portion78–83%) water 63–67g, 830–1030kJ (200–245kcal), protein17–20 g, fat 12–19 g (of which 38% saturated, 50% monounsaturated,12% polyunsaturated), cholesterol 73 mg, ash 1 g, Ca5–18 mg, Fe 0.9 mg, Mg 20 mg, P 200 mg, K 315–360 mg, Na 50 mg,Zn 1.7–1.9mg, Cu 0.1mg, Se 29–33µg, vitamin A 2µg retinol, B 10.7–0.9mg, B 2 0.2 mg, niacin 4.6 mg, B 6 0.4–0.5 mg, folate 1–7 µg,B 12 0.5–0.6µg, pantothenate 0.7 mg, C 1 mg. A 150 g serving is asource of Cu, Zn, vitamin B 2 , pantothenate, a rich source of P, Se,vitamin B 1 , niacin, B 6 ,B 12 .porphyra Red seaweed used to make laver bread.porphyrin One of a number of pigments consisting of a substitutedtetrapyrrole ring and a chelated metal ion, including haemand chlorophyll.porridge Oatmeal (see oats) cooked in water or milk as a breakfastdish; originally Scottish. Also similar thick soups made withother cereals.port Fortified wines from the upper Douro valley of north-eastPortugal. Mostly aged in wood and bottled when ready for drinking;vintage port is aged in wood for 2 years, then in the bottlefor at least 10; late bottled vintage is aged less than 6 years.Crusted port is blended from quality vintages, bottled young anddevelops a sediment (crust) in the bottle. Ruby port is young, oldtawny is aged for 10 or more years; fine old tawny is a blend ofyoung and old wines. Tawny port is aged in wood, vintage in the