Benders'dictionary of nutrition and food technology

418acids, and whence the food is returned to the mouth for furthermastication (chewing the cud); the reticulum, where further bacterialfermentation produces volatile fatty acids; the omasum;and the abomasum or true stomach. The bacterial fermentationallows ruminants to obtain nourishment from grass and haywhich cannot be digested by monogastric animals.rumpbone Cut of meat: (USA) = aitchbone, (UK) = loin orhaunch.rush nut See tiger nut.rusk (1) Sweetened biscuit or piece of bread or cake crisped inthe oven, especially as food for young children when teething.(2) Cereal added to sausages and hamburgers.rutabaga American name for swede.rutin The disaccharide derivative of quercitin, containingglucose and rhamnose.Found in grains, tomato stalk and elderflower.Not known to be a dietary essential or to have any functionin the body.See also flavonoids.rye Grain of Secale cereale, the predominant cereal in some partsof Europe; very hardy and withstands adverse conditions betterthan wheat. Rye flour is dark and the dough lacks elasticity; ryebread is usually made with sour dough or leaven rather thanyeast.Composition/100 g: water 10.9 g, 1402 kJ (335 kcal), protein14.8 g, fat 2.5 g (of which 18% saturated, 18% mono-unsaturated,65% polyunsaturated), carbohydrate 69.8 g (1 g sugars), fibre14.6g, ash 2g, Ca 33mg, Fe 2.7mg, Mg 121mg, P 374mg, K264mg, Na 6mg, Zn 3.7mg, Cu 0.4mg, Mn 2.7mg, Se 35.3µg,vitamin A 1µg RE (217µg carotenoids), E 1.3 mg, K 5.9 mg,B 1 0.32 mg, B 2 0.25 mg, niacin 4.3 mg, B 6 0.29 mg, folate 60 µg, pantothenate1.5 mg.Ryle tube A narrow rubber tube with a blind end containinga lead weight, with holes above this level, for removingsamples of the contents from the stomach at intervals after a testmeal.See also rehfuss tube.Ryvita TM A rye crispbread.SS- and R- See R- and S-.saccharases Enzymes (including invertase) that hydrolysesugars to their constituent monosaccharides.saccharic acid The dicarboxylic acid derived from glucose.