Benders'dictionary of nutrition and food technology

436H. pomatia composition/100 g: water 79 g, 377 kJ (90 kcal),protein 16.1 g, fat 1.4 g (of which 40% saturated, 30% monounsaturated,30% polyunsaturated), cholesterol 50 mg, carbohydrate2 g, ash 1.3 g, Ca 10 mg, Fe 3.5 mg, Mg 250 mg, P 272 mg, K382mg, Na 70mg, Zn 1mg, Cu 0.4mg, Se 27.4µg, vitamin A 30µgretinol, E 5 mg, K 0.1 mg, B 1 0.01 mg, B 2 0.12 mg, niacin 1.4 mg, B 60.13 mg, folate 6 µg, B 12 0.5µg.snap pea, snow pea See pea, mange tout.SNF See solids-not-fat.SNP (pronounced snip) Single nucleotide polymorphism.snubbing Topping and tailing of gooseberries.SO 2 See sulphur dioxide.soapbark See quillaja.soapstock In the refining of crude edible oils the free fatty acidsare removed by agitation with alkali. The fatty acids settle to thebottom as alkali soaps and are known as soapstock or ‘foots’.soba Japanese; noodles made from golden buckwheat.SOD See superoxide dismutase.soda bread Irish; made from flour and whey, or buttermilk, usingsodium bicarbonate and acid in place of yeast.soda water Artificially carbonated water, also known as clubsoda; if sodium bicarbonate is also added, the product is seltzerwater.sodium A dietary essential mineral; requirements are almostinvariably satisfied by the normal diet. The body contains about100 g of sodium and the average diet contains 3–6g, equivalentto 7.5–15 g of sodium chloride (salt); the requirement is less than0.5 g sodium/day. The intake varies enormously among differentindividuals and excretion varies accordingly.Excessive intake of sodium is associated with high blood pressure,hence often treated with low-salt diets. Sodium controls theretention of fluid in the body, and reduced retention, aided bylow-sodium diets, is required in cardiac insufficiency accompaniedby oedema, in certain kidney diseases, toxaemia of pregnancyand hypertension.See also salt-free diets; salt, light; sodium:potassium ratio;water balance.sodium bicarbonate Sodium hydrogen carbonate, NaHCO 3 , alsoknown as baking soda or bicarbonate of soda; liberates carbondioxide when in contact with acid (see baking powder). Used asa raising agent in baking flour confectionery.sodium:potassium ratioIn the body, the ratio of sodium (in theextracellular fluid) to potassium (in the intracellular fluid) isabout 2 : 3. The ratio in unprocessed food, no salt added, is muchlower, and when salt is added during processing it is much higher.