Benders'dictionary of nutrition and food technology

506wari Indian, Pakistani; dried balls of legume and cereal flour thathas undergone a yeast fermentation; can be stored for somemonths, then deep fried.wasabe Japanese; pungent condiment prepared from driedhorseradish and mustard.wash, spent See spent wash.wassail (1) Spiced ale.(2) Salutation or toast drunk to a person’s health.wastel Medieval English; fine white bread made from sifted flour.water activity (a w ) Ratio between vapour pressure of water in thefood and that of pure water at the same temperature. Most bacteriacannot grow at a w below 0.9, yeasts below 0.85 and mouldsbelow 0.7. So-called dehydrated foods have a w lower than 0.6.water balance The balance between intake and excretion offluids. Average daily intakes are: as drinks 1–1.5 L; as aqueouspart of food, 0.5 L; and formed in the body by oxidation of foodstuffs(metabolic water), 300–500 mL; total 2–3 L. Losses fromthe lungs, 400–500 mL; through the skin 400–500 mL; in faeces80–100 mL; in urine 1–1.8 L.Total body water is 500 (female)–600 (male) mL/kg bodyweight. Of this, 57% is intracellular and 43% extracellular; 7%of the total is in blood plasma.The kidney controls the volume of extracellular water byexcreting water. Ingestion of sodium chloride (salt) raises theosmotic pressure of the extracellular water, causing thirst.water binding capacity See meat, water binding capacity.water biscuit See crackers.water, bound Water that is physically or chemically bound to thefood matrix, so that it has a lower vapour pressure than wouldbe expected.waterbrash Sudden filling of the mouth with dilute saliva.water chestnut Seeds of Trapa natans and T. bicornis; seechestnut.watercress Leaves of Nasturtium officinale (green watercress,remains green in autumn and is susceptible to frost) and N.microphyllum × officinale (brown or winter watercress); eatenraw in salads.Composition/100 g: (edible portion 92%) water 95g, 46 kJ(11 kcal), protein 2.3 g, fat 0.1 g, carbohydrate 1.3 g (0.2 g sugars),fibre 0.5g, ash 1.2g, Ca 120mg, Fe 0.2mg, Mg 21mg, P 60mg, K330 mg, Na 41 mg, Zn 0.1 mg, Cu 0.1 mg, Mn 0.2 mg, Se 0.9 µg,vitamin A 235 µg RE (8587µg carotenoids), E 1 mg, K 250 mg, B 10.09 mg, B 2 0.12 mg, niacin 0.2 mg, B 6 0.13 mg, folate 9 µg, pantothenate0.3 mg, C 43 mg. A 20 g serving (quarter bunch) is asource of vitamin C.