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Benders'dictionary of nutrition and food technology

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38arteriosclerosis Thickening <strong>and</strong> calcification <strong>of</strong> the arterial walls,leading to loss <strong>of</strong> elasticity, occurring with ageing <strong>and</strong> especiallyin hypertension.See also atheroma; atherosclerosis.artichoke, Chinese Tubers <strong>of</strong> Stachys affinis, similar to Jerusalemartichoke but smaller.artichoke, globe Young flower heads <strong>of</strong> Cynara scolymus; theedible part is the fleshy bracts <strong>and</strong> the base; the choke is the inediblefilaments.Composition/100 g: (edible portion 40%) water 84.9 g, 197 kJ(47 kcal), protein 3.3 g, fat 0.2 g, carbohydrate 10.5 g, fibre 5.4 g, ash1.1 g, Ca 44 mg, Fe 1.3 mg, Mg 60 mg, P 90 mg, K 370 mg, Na 94 mg,Zn 0.5mg, Cu 0.2mg, Mn 0.3mg, Se 0.2µg, K 14 mg, B 1 0.07 mg,B 2 0.07 mg, niacin 1 mg, B 6 0.12 mg, folate 68 µg, pantothenate0.3 mg, C 12 mg. A 100 g serving (1 artichoke) is a source <strong>of</strong>Cu, Mn, P, a good source <strong>of</strong> Mg, vitamin C, a rich source <strong>of</strong>folate.artichoke, Japanese Tubers <strong>of</strong> the perennial plant Stachyssieboldi, similar to Jerusalem artichoke.artichoke, Jerusalem Tubers <strong>of</strong> Helianthus tuberosus.The origin<strong>of</strong> the name Jerusalem is from the Italian girasole (sunflower).Introduced to Europe from Canada by Samuel de Champlain in1616, <strong>and</strong> originally called Canadian artichoke. Much <strong>of</strong> the carbohydrateis the non-starch polysaccharide inulin.Composition/100 g: (edible portion 69%) water 78 g, 318 kJ(76 kcal), protein 2 g, fat 0 g, carbohydrate 17.4 g (9.6 g sugars),fibre 1.6g, ash 2.5g, Ca 14mg, Fe 3.4mg, Mg 17mg, P 78mg, K429mg, Na 4mg, Zn 0.1mg, Cu 0.1mg, Mn 0.1mg, Se 0.7µg,vitamin A 1µg RE (12µg carotenoids), E 0.2 mg, K 0.1 mg, B 10.2 mg, B 2 0.06 mg, niacin 1.3 mg, B 6 0.08 mg, folate 13 µg,pantothenate 0.4 mg, C 4 mg. A 120 g serving is a source <strong>of</strong> P,vitamin B 1 ,a good source <strong>of</strong> Fe.artificial sweeteners See sweeteners, intense.asafoetida A resin extracted from the oriental umbelliferousplant Narthex asafoetida, with a bitter flavour <strong>and</strong> strong garliclikeodour, used widely in oriental <strong>and</strong> Middle Eastern cooking,<strong>and</strong> in small amounts in sauces <strong>and</strong> pickles. (The strength <strong>of</strong> itsaroma is suggested by its French <strong>and</strong> German names: merde dudiable Fr, Teufelsdreck Ger.)ascariasis Intestinal infestation with the parasitic nematode wormAscaris lumbricoides.ascites Abnormal accumulation <strong>of</strong> fluid in the peritoneal cavity,occurring as a complication <strong>of</strong> cirrhosis <strong>of</strong> the liver, congestiveheart failure, cancer <strong>and</strong> infectious diseases. Depending on theunderlying cause, treatment may sometimes consist <strong>of</strong> a high-

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