Benders'dictionary of nutrition and food technology

491venison Meat of deer (Odocoileus spp.); traditionally game, butnow mainly farmed.Composition/100 g: water 74 g, 502 kJ (120 kcal), protein 23 g,fat 2.4 g (of which 43% saturated, 33% mono-unsaturated, 24%polyunsaturated), cholesterol 85 mg, carbohydrate 0 g, ash 1.2 g,Ca 5 mg, Fe 3.4 mg, Mg 23 mg, P 202 mg, K 318 mg, Na 51 mg,Zn 2.1mg, Cu 0.3mg, Se 9.7µg, vitamin E 0.2 mg, K 1.1 mg,B 1 0.22 mg, B 2 0.48 mg, niacin 6.4 mg, B 6 0.37 mg, folate 4 µg, B 126.3µg, A 100 g serving is a source of Se, Zn, vitamin B 1 ,B 6 ,a goodsource of Cu, Fe, P, a rich source of vitamin B 2 , niacin, B 12 .venting Removal of air from a retort or retort pouch beforeheating.verbascose A non-digestible tetrasaccharide, galactosylgalactosyl-glucosyl-fructose,found in legumes; fermented byintestinal bacteria and causes flatulence.verbena A lemon flavoured herb, the leaves of Lippia citroidora.verdoflavin Name given to a substance isolated from grass, latershown to be riboflavin (vitamin b 2 ).verjuice Literally green juice; sour juice of crab apples (andsometimes unripe grapes) formerly used in cooking meat, fishand game dishes. Now normally replaced by lemon juice.vermicelli See pasta.vermicide Any drug used to kill or expel intestinal parasiticworms.vermouth Fortified wine (about 16% alcohol by volume)flavoured with herbs and quinine. French vermouth is dry andcolourless; Italian may be red or white and is sweet. Drunk as anapéritif, either with soda or with gin or vodka (when called amartini). Name originally derived from German Wermut forwormwood, a toxic ingredient that was included in early vermouths(as in absinthe).Sweet or Italian vermouth, 15–17% alcohol (by volume),12–20% sugar (by weight). Dry or French type 18–20% alcohol,3–5% sugar.Versene TM Ethylenediamine tetra-acetic acid, see edta.Verv TM Calcium stearyl-2-lactate, used to reduce baking variationsin flour. It produces a more extensible dough, more easilymachined, and gives a loaf with better keeping properties andmore uniform structure.vervain Herb (Verbena officianilis) used to make herb tea.very low-density lipoproteins (VLDL) See lipoproteins, plasma.vetch Old term applied generally to legumes; originally Viciaspp., also called tares.ve-tsin See monosodium glutamate.Vibrio cholerae The causative agent of cholera, bacterium transmittedespecially through water; forms an enterotoxin after