Benders'dictionary of nutrition and food technology

414native to eastern N.America, grows 4 m (12 feet) high; long, thin,greenish grain; little is grown and difficult to harvest, so is agourmet food. Higher in protein content than ordinary rice.Composition/100 g:water 7.8 g,1494 kJ (357 kcal),protein 14.7 g,fat 1.1 g (of which 18% saturated, 18% mono-unsaturated, 64%polyunsaturated),carbohydrate 74.9 g (2.5 g sugars),fibre 6.2 g,ash1.5 g, Ca 21 mg, Fe 2 mg, Mg 177 mg, P 433 mg, K 427 mg, Na 7 mg,Zn 6mg,Cu 0.5mg,Mn 1.3mg,Se 2.8µg,vitamin A 1µg RE (231µgcarotenoids), E 0.8 mg, K 1.9 mg, B 1 0.12 mg, B 2 0.26 mg, niacin6.7 mg,B 6 0.39 mg,folate 95 µg,pantothenate 1.1 mg.A 30 g servingis a source of Cu, Mg, Mn, P, Zn, niacin, folate.rice wine See saké.ricin A lectin in the castor oil bean.ricing Culinary term: cutting into small pieces about the size ofrice grains.rickets Malformation and undermineralisation of the bones ingrowing children due to deficiency of vitamin d, leading to poorabsorption of calcium. In adults the equivalent is osteomalacia.In early (subclinical) rickets there is a marked elevation ofplasma alkaline phosphatase.Refractory or vitamin D-resistant rickets does not respond tonormal amounts of vitamin D but requires massive doses.Usually a result of a congenital defect in the metabolism ofvitamin D or cellular vitamin D receptors; may also be due tostrontium poisoning.ricotta Italian soft whey cheese; American ricotta is made froma mixture of whey and skimmed milk.Composition/100 g: water 71.7 g, 728 kJ (174 kcal), protein11.3 g, fat 13 g (of which 67% saturated, 29% mono-unsaturated,3% polyunsaturated), cholesterol 51 mg, carbohydrate 3 g (0.3 gsugars), ash 1 g, Ca 207 mg, Fe 0.4 mg, Mg 11 mg, P 158 mg, K105mg, Na 84mg, Zn 1.2mg, Se 14.5µg, vitamin A 120 µg RE(117µg retinol, 33 µg carotenoids), E 0.1 mg, K 1.1 mg, B 1 0.01 mg,B 2 0.19 mg, niacin 0.1 mg, B 6 0.04 mg, folate 12 µg, B 12 0.3µg, pantothenate0.2 mg. A 110 g serving is a source of vitamin A, B 2 ,agood source of Ca, P, Se, a rich source of vitamin B 12 .riffle flumes Washing equipment consisting of stepped channelsalong which the product being washed is carried in a flow ofwater; stones and grit are retained on the steps.rigor mortis Stiffening of muscle that occurs after death. As theflow of blood ceases, anaerobic metabolism leads to the formationof lactic acid and the soft, pliable muscle becomes stiff andrigid. If meat is hung in a cool place for a few days (‘conditioned’),the meat softens again. Fish similarly undergo rigormortis usually of shorter duration than in mammals.See also meat conditioning; meat, dfd.