Benders'dictionary of nutrition and food technology

483turbidimetry Measurement of the turbidity (or optical density) ofa culture as an index of growth in microbiological assays.turbidity See tyndall effect.turbot A flatfish, Psetta maxima.Composition/100 g: water 77 g, 398 kJ (95 kcal), protein 16 g,fat 3 g (of which 35% saturated, 26% mono-unsaturated, 39%polyunsaturated), cholesterol 48 mg, carbohydrate 0 g, ash 2.1 g,Ca 18 mg, Fe 0.4 mg, Mg 51 mg, P 129 mg, K 238 mg, Na 150 mg,Zn 0.2mg, Se 36.5µg, vitamin A 11µg retinol, B 1 0.07 mg, B 20.08 mg, niacin 2.2 mg, B 6 0.21 mg, folate 8 µg, B 12 2.2µg, pantothenate0.6 mg, C 2 mg. A 100 g serving is a source of Mg, P,niacin, a rich source of Se, vitamin B 12 .turkey A poultry bird, Meleagris gallopavo.Dark meat, composition/100 g: (edible portion 64%) water75 g, 523 kJ (125 kcal), protein 20.1 g, fat 4.4 g (of which 39% saturated,26% mono-unsaturated, 34% polyunsaturated), cholesterol69 mg, carbohydrate 0 g, ash 0.9 g, Ca 17 mg, Fe 1.8 mg, Mg22 mg, P 184 mg, K 286 mg, Na 77 mg, Zn 3.2 mg, Cu 0.1 mg, Se28.6µg, I 8 µg, vitamin B 1 0.08 mg, B 2 0.22 mg, niacin 3.1 mg, B 60.36 mg, folate 11 µg, B 12 0.4µg, pantothenate 1.2 mg. A 100 gserving is a source of Fe, vitamin B 2 , niacin, B 6 ,a good source ofP, Zn, pantothenate, a rich source of Se, vitamin B 12 .Light meat, composition/100 g: (edible portion 71%) water74 g, 481 kJ (115 kcal), protein 23.6 g, fat 1.6 g (of which 42% saturated,25% mono-unsaturated, 33% polyunsaturated), cholesterol60 mg, carbohydrate 0 g, ash 1 g, Ca 12 mg, Fe 1.2 mg, Mg27 mg, P 204 mg, K 305 mg, Na 63 mg, Zn 1.6 mg, Cu 0.1 mg, Se24.4µg, I 8 µg, vitamin B 1 0.06 mg, B 2 0.12 mg, niacin 5.8 mg, B 60.56 mg, folate 8 µg, B 12 0.4µg, pantothenate 0.7 mg. A 100 gserving is a source of pantothenate, a good source of P, vitaminB 6 ,a rich source of Se, niacin, vitamin B 12 .turkey X disease See aflatoxins.Turkish delight Confectionery made from gelatine and concentratedgrape juice (pekmez), flavoured with rose water. Alsosometimes made with marshmallow (Turkish rahat lokum).Turkish taffy American name for turkish delight.turmeric Dried rhizome of Curcuma longa (ginger family), grownin India and S Asia. Deep yellow and used both as condimentand food colour; used in curry powder and in prepared mustard.Its pigment is used as a dye under the name curcumin or Indiansaffron (E-100).turnip Root of Brassica campestris eaten as a cooked vegetable.Composition/100 g: (edible portion 81%) water 92 g, 117 kJ(28 kcal), protein 0.9 g, fat 0.1 g, carbohydrate 6.4 g (3.8 g sugars),fibre 1.8g, ash 0.7g, Ca 30mg, Fe 0.3mg, Mg 11mg, P 27mg, K