Benders'dictionary of nutrition and food technology

510or embryo (rich in nutrients) 2%, and the central endosperm(mainly starch) 85%.Composition/100 g (varying between red and white varieties,and spring or winter sown): water 9–13 g, 1370–1430 kJ (330–340 kcal), protein 10–15 g, fat 1.5–2 g (of which 27% saturated,18% mono-unsaturated, 55% polyunsaturated), carbohydrate68–75g (0.4g sugars), fibre 12–13g, ash 1.5–1.9g, Ca 25–32mg, Fe3–5 mg, Mg 90–130 mg, P 290–490 mg, K 360–430 mg, Na 2 mg, Zn2.7–3.5mg, Cu 0.4mg, Mn 4mg, Se 30–70µg, 225µg carotenoids),vitamin E 1 mg, K 1.9 mg, B 1 0.4–0.5mg, B 2 0.1 mg, niacin 4–5 mg,B 6 0.3–0.4 mg, folate 40 µg, pantothenate 1 mg. European wheatsare lower in Se than those grown in N America.Wheat germ oil is 20% saturated, 16% mono-unsaturated,65% polyunsaturated, vitamin E 149.4 mg, K 24.7 mg/100 g.See also flour, extraction rate; germ, wheat.wheatfeed Also called millers’ offal and wheat offals; by-productfrom milling of wheat, other than the germ; bran of various particlesizes and varying amounts of attached endosperm.wheatmeal, national See flour, wheatmeal.whelks shellfish; several types of spiral-shelled marinemolluscs, especially Buccinum undatum, Fusus antiquus.Composition/100 g: water 66 g, 573 kJ (137 kcal), protein 23.8 g,fat 0.4 g, cholesterol 65 mg, carbohydrate 7.8 g, ash 2 g, Ca 57 mg,Fe 5 mg, Mg 86 mg, P 141 mg, K 347 mg, Na 206 mg, Zn 1.6 mg, Cu1mg, Mn 0.4mg, Se 44.8µg, vitamin A 26µg RE (26µg retinal),E 0.1 mg, K 0.1 mg, B 1 0.03 mg, B 2 0.11 mg, niacin 1 mg, B 6 0.34 mg,folate 6 µg, B 12 9.1µg, pantothenate 0.2 mg, C 4 mg. An 85 gserving is a source of Mn, P, vitamin B 6 ,a good source of Mg, arich source of Cu, Fe, Se, vitamin B 12 .whey The residue from milk after removal of the casein andmost of the fat (as in cheese-making); also known as lactoserum.Contains about 1% protein (lactalbumin and lactoglobulin)together with all the lactose, water-soluble vitamins andminerals, and therefore has some food value, although it is 92%water.Whey cheese (e.g. ricotta) is made by heat coagulation of theprotein and whey butter from the small amount of fat (0.25%).Dried whey is added to processed cheese; much whey is fed inliquid form to pigs, and it is also used to produce nutritional supplementsand beverages..Whipple’s disease Rare genetic disease occurring only in males,in which intestinal absorption is impaired, accompanied by skinpigmentation and arthritis.whipworm Whip-like nematode worm (Trichuris trichiura or Trichocephalusdispar) parasitic in the large intestine.