Benders'dictionary of nutrition and food technology

439Fe 4.4 mg, P 287 mg, K 350 mg, Na 6 mg, B 1 0.24 mg, B 2 0.14 mg,niacin 2.9 mg.sorption The process by which foods gain (adsorption) or lose(desorption) moisture.sorption isotherm The curve produced from different values ofrelative humidity plotted against equilibrium moisture content.sorrel A common wild plant (Rumex acetosa); the leaves have astrong acid flavour, and are cooked together with spinach orcabbage; used to make soup and used in salads.See also rosella.sorting Separation of foods into categories on the basis of ameasurable physical property (e.g. size or colour). Part of theprocess of grading.soul food Afro-Caribbean term for food with traditional or culturallinks, having emotional significance.source In this book, foods are listed as sources of nutrients.A richsource of a nutrient means that 30% or more, a good source20–30% and a source 10–20%, of the EU labelling recommendeddaily amount (see Table 2 of the Appendix) of the nutrient issupplied in the stated portion.soursop See custard apple.sous vide French-originated term for cooking in special pouchesunder vacuum, when the food has a shelf-life of weeks; claimedalso to retain flavour and nutrients. Derived from the Frenchcuisine en papillote sous vide, cooking in sealed container (originallya parchment paper case).Southern blot See blotting.sowans (or virpa) Shetland; thick beverage made from oat andwheat meal, stepped in water for several days until sour, thenstrained.Soxhlet method For determination of extractable lipids. Thesample is extracted by constant perfusion with a stream of freshlydistilled solvent.soya (soy) A bean (Glycine max) important as a source of bothoil and protein. The protein is of higher biological value thanmany other vegetable proteins, and is of great value for animaland human food.When raw it contains a trypsin inhibitor, whichis destroyed by heat. Native of China, where it has been cultivatedfor 5000 years; grows 60–100cm high with 2–3 beans perpod.Composition/100 g: (edible portion 53%) water 67.5 g, 615 kJ(147 kcal), protein 12.9 g, fat 6.8 g (of which 15% saturated, 25%mono-unsaturated, 60% polyunsaturated), carbohydrate 11.1 g,fibre 4.2g, ash 1.7g, Ca 197mg, Fe 3.5mg, Mg 65mg, P 194mg,K 620 mg, Na 15 mg, Zn 1 mg, Cu 0.1 mg, Mn 0.5 mg, Se 1.5 µg,