Benders'dictionary of nutrition and food technology

424Composition/100 g: (edible portion 71%) water 62.4 g, 561 kJ(134 kcal), protein 2.1 g, fat 0.6 g, carbohydrate 33.8 g, fibre 2.6 g,ash 1.1 g, Ca 39 mg, Fe 1 mg, Mg 30 mg, P 28 mg, K 344 mg, Na10 mg, vitamin A 21µg RE, B 1 0.01 mg, B 2 0.02 mg, niacin 1.8 mg,C 20 mg. A 110 g serving (half fruit) is a source of Mg, niacin, arich source of vitamin C.See also mamey.sapsago Swiss cheese made from soured skimmed milk and wholemilk; clover is added to the curd, giving it a green colour.saracen corn See buckwheat.saran Generic name for thermoplastic materials made from polymersof vinylidene chloride and vinyl chloride. They are cleartransparent films (cling film) used for wrapping food; resistant tooils and chemicals; can be heat-shrunk onto the product.sarcolactic acid Obsolete name for (+)lactic acid (which rotatesthe plane of polarised light to the right), found in muscle, as distinctfrom the optically inactive lactic acid (a mixture of (+) and(−) isomers) found in sour milk. Also known as paralactic acid.See also meat conditioning; meat, dfd; rigor mortis.sarcolemma See muscle.sarcomere The basic contractile unit of striated muscle.sarcosine N-Methylglycine, an intermediate in the metabolism ofcholine. Found in relatively large amounts in starfish and seaurchins, used as an intermediate in the synthesis of antienzymeagents in toothpaste.sardell See anchovy.sardine Young pilchard Sardina (Clupea) pilchardus; commonlycanned in oil, brine or tomato paste. Norwegian canned sardinesare salted and smoked before canning; French are salted andsteamed.Saridele Protein-rich baby food (26–30% protein) developed inIndonesia; extract of soya bean with sugar, calcium carbonate,vitamins B 1 ,B 12 and C.sarsaparilla (1) Flavour prepared from oil of sassafras and oilof wintergreen or oil of sweet birch.(2) Roots of a south American plant (Smilax officinalis).Both used to flavour the beverage called sarsaparilla.sassafras American tree (Sassafras albidum) with aromatic barkand leaves. The root is used to make root beer and the youngleaves are powdered to make filé powder, an essential flavouringof gumbo. Sassafras oil from the root bark is used medicinallyand as a flavour in beverages, but banned in some countriesbecause of its toxicity.satiety The sensation of fullness after a meal.satsuma See citrus.