Benders'dictionary of nutrition and food technology

465The name is also used of starch in general, as in manioc tapiocaand potato flour tapioca.Composition/100 g: water 11 g, 1499 kJ (358 kcal), protein 0.2 g,fat 0g, carbohydrate 88.7g (3.3g sugars), fibre 0.9g, ash 0.1g, Ca20 mg, Fe 1.6 mg, Mg 1 mg, P 7 mg, K 11 mg, Na 1 mg, Zn 0.1 mg,Mn 0.1mg, Se 0.8µg, vitamin B 6 0.01 mg, folate 4 µg, pantothenate0.1mg.tapioca-macaroni A mixture of either 80–90 parts tapioca flour,with 10–20 parts of peanut flour, or tapioca, peanut and semolina,60 : 15 : 25, baked into shapes resembling rice grains or macaronishapes; developed in India. Also referred to as synthetic rice.tarako Japanese; salted roe of Alaskan pollack (Pollachiusvirens), also known as momojiko.taramasalata Greek; fish roe (commonly smoked cod roe),whipped with oil, garlic and lemon juice, then thickened withbread, to make a dip.tares Traditional English name for the vetches (Lathyrus andVicia spp.), which are pulses.taro Corm of Colocasia esculenta and C. antiquorum; called eddoor dasheen in Caribbean, old cocoyam in W. Africa.Composition/100 g: (edible portion 86%) water 71 g, 469 kJ(112 kcal), protein 1.5 g, fat 0.2 g, carbohydrate 26.5 g (0.4 gsugars), fibre 4.1g, ash 1.2g, Ca 43mg, Fe 0.6mg, Mg 33mg,P 84 mg, K 591 mg, Na 11 mg, Zn 0.2 mg, Cu 0.2 mg, Mn 0.4 mg,Se 0.7µg, vitamin A 4µg RE (55µg carotenoids), E 2.4 mg, K1mg, B 1 0.09 mg, B 2 0.03 mg, niacin 0.6 mg, B 6 0.28 mg, folate22µg, pantothenate 0.3 mg, C 5 mg.tarragon Leaves and flowering tops of the bushy perennial plantArtemisia dracunculus.tartar Hard gritty deposit of plaque and minerals that accumulateson and between teeth, also known as calculus. Originallythe name given by alchemists to animal and vegetable concretions,such as wine lees, stone, gravel and deposits on teeth, sincethey were all attributed to the same cause.tartar emetic Potassium antimonyl tartrate; produces inflammationof the gastrointestinal mucosa; formerly used as an emetic.tartaric acid Dihydroxysuccinic acid, a dibasic acid. Occurs infruits, the chief source is grapes; used in preparing lemonade,added to jams when the fruit is not sufficiently acidic (citric acidis also used) and in baking powder (E-334). Wine lees is amixture of tartrates. Rochelle salt is potassium sodium tartrate(E-337).See also cream of tartar; tartar emetic.tartrazine A yellow colour (E-102), called Yellow No. 5 in theUSA.