Benders'dictionary of nutrition and food technology

440vitamin B 1 0.44 mg, B 2 0.17 mg, niacin 1.6 mg, B 6 0.06 mg, folate165µg, pantothenate 0.1 mg, C 29 mg.Soybean oil is 15% saturated, 24% mono-unsaturated, 61%polyunsaturated, contains 9.2 mg vitamin E, 198 mg vitaminK/100 g.soya flour Dehulled, ground soya bean. The unheated material isa rich source of amylase and proteinase and is useful as a bakingaid.Composition/100 g: water 7.3 g, 1381 kJ (330 kcal), protein47 g, fat 1.2 g (of which 13% saturated, 25% mono-unsaturated,63% polyunsaturated), carbohydrate 38.4 g (20 g sugars), fibre17.5g, ash 6.2g, Ca 241mg, Fe 9.2mg, Mg 290mg, P 674mg, K2384 mg, Na 20 mg, Zn 2.5 mg, Cu 4.1 mg, Mn 3 mg, Se 1.7 µg,vitamin A 2µg RE (24µg carotenoids), E 0.2 mg, K 4.1 mg, B 10.7 mg, B 2 0.25 mg, niacin 2.6 mg, B 6 0.57 mg, folate 305 µg, pantothenate2 mg.soybean curd See tofu.Soyolk TM Full fat soya flour.soy sauce A condiment prepared from fermented soya bean,commonly used in China and Japan.Traditionally the bean, oftenmixed with wheat, is fermented with Aspergillus oryzae over aperiod of 1–3 years. The modern process is carried out at a hightemperature or in an autoclave for a short time.spaghetti See pasta.spaghetti squash A gourd, also called cucuzzi, calabash, suzzamelon; often classed as summer squash but not a true squash.Only after cooking does the flesh resemble spaghetti inappearance.Composition/100 g: (edible portion 71%) water 92 g, 130 kJ(31 kcal), protein 0.6 g, fat 0.6 g, carbohydrate 6.9 g, ash 0.3 g, Ca23 mg,Fe 0.3 mg,Mg 12 mg,P 12 mg,K 108 mg,Na 17 mg,Zn 0.2 mg,Mn 0.1mg, Se 0.3µg, vitamin A 3µg RE, B 1 0.04 mg, B 2 0.02 mg,niacin 0.9 mg, B 6 0.1 mg, folate 12 µg, pantothenate 0.4 mg, C 2 mg.Spam TM Canned pork luncheon meat; a contraction of ‘spicedham’.Spanish toxic oil syndrome Widespread disease in Spain,1981–1982, with 450 deaths and many people chronically disabled,because of consumption of an oil containing anilinedenaturedindustrial rape seed oil, sold as olive oil. The precisecause is unknown.Spans TM Non-ionic surface active agents derived from fatty acidsand hexahydric alcohols. Oil soluble, in contrast to tweens whichare water-soluble or disperse well in water. Used in bread, cakesand biscuits as crumb softeners (antistaling agents), to improvedough, and as emulsifiers.