Benders'dictionary of nutrition and food technology

518Composition/100 g: (edible portion 86%) water 70 g, 494 kJ(118 kcal), protein 1.5 g, fat 0.2 g, carbohydrate 27.9 g (0.5 gsugars), fibre 4.1g, ash 0.8g, Ca 17mg, Fe 0.5mg, Mg 21mg, P55 mg, K 816 mg, Na 9 mg, Zn 0.2 mg, Cu 0.2 mg, Mn 0.4 mg, Se0.7µg, vitamin A 7µg RE (83µg carotenoids), E 0.4 mg, K 2.6 mg,B 1 0.11 mg, B 2 0.03 mg, niacin 0.6 mg, B 6 0.29 mg, folate 23 µg, pantothenate0.3 mg, C 17 mg. A 130 g serving is a source of vitaminB 6 , folate, a good source of Cu, Mn, a rich source of vitamin C.yang See macrobiotic diet.Yarmouth bloater See red herrings.yautia See tannia.yeast Unicellular organisms, sometimes grouped with the fungi;eukaryotic organisms with more complex subcellular organisationthan bacteria. Some types are of major importance in thefood industry. Saccharomyces cerevisiae and S. carlsbergensis areused in brewing, wine-making and baking.Yeasts such as Candida utilis (formerly Torula utilis) are grownon carbohydrate or hydrocarbon media as animal feed andpotential human food, since they contain about 50% protein (dryweight) and are very rich in B vitamins.Some yeasts are pathogenic (especially Candida spp., whichcause thrush); many are used in biotechnology for production ofhormones (see hormones, human) and other proteins.yeast extract A preparation of the water-soluble fraction of autolysedbrewers’ yeast, valuable both as a source of B vitamins andfor its strong savoury flavour; used as a drink or a breadspread.Composition/100 g: water 37 g, 661 kJ (158 kcal), protein 27.8 g,fat 0 g, carbohydrate 11.8 g, fibre 3 g, ash 23.4 g, Ca 86 mg, Fe 3.7mg, Mg 180 mg, P 104 mg, K 2600 mg, Na 3600 mg, Zn 2.1 mg, Cu0.3mg, Se 18µg, vitamin B 1 9.7 mg, B 2 14.3 mg, niacin 97 mg, B 61.3 mg, folate 1010 µg, B 12 0.5µg. A 6 g serving is rich source ofvitamin B 1 ,B 2 , niacin, folate.yeast fermentation, bottom Or deep fermentation; fermentationduring the manufacture of beer with a yeast that sinks to thebottom of the tank. Most beers are produced this way; ale, porterand stout being the principal beers produced by top fermentation.Yeastrel TM , Yeatex TM See yeast extract.yeheb A nut, fruit of Cordeauxia edulis, originally from the Hornof Africa.yellow fats See spread, fat.yerba dulce The leaves of the Paraguayan shrub, Stevia rebaudiana,the source of stevioside and rebaudioside.yerba maté See maté.Yersinia enterocolitica Food poisoning organism that invadesintestinal epithelial cells. Infective dose 10 6 –10 7 organisms; onset3–5 days; duration weeks; TX 4.1.3.1.