Benders'dictionary of nutrition and food technology

57around 3–4% alcohol by volume; strong ale is 6.6% alcohol.Ale isa light-coloured beer, relatively high in alcohol content, and relativelyheavily hopped. Bitter beers are darker and contain evenmore hops. Lager is the traditional mainland European typeof beer, sometimes called Pilsner lager or Pils, since the originallager was brewed in Pilsen in Bohemia. It is brewed by deepfermentation.Porter (first brewed in London in 1722, as a low cost beer formarket porters) and stout are almost black in colour; they aremade from wort containing some partly charred malt; milk stoutis made from wort containing added lactose.Lite beer is beer that has been allowed to ferment until virtuallyall of the carbohydrate has been converted to alcohol andso is lower in carbohydrate and higher in alcohol.Low-alcohol beer may be made either by fermentation of alow carbohydrate wort, or by removal of much of the alcoholafter fermentation (de-alcoholised beer).Sorghum beer (African, made also from millet, maize or plantain)is a thick sour beverage consumed while still fermenting.Also known by numerous local names, kaffir beer, bouza, pombé,Bantu beer. 3–8% alcohol, 3–10% carbohydrate.bees’ royal jelly See royal jelly.beestings The first milk given by the cow after calving, thecolostrum, rich in immunoglobulins.beeswax Wax from the honeycomb of the bee, used to glaze confectionery,in chewing gum, and as a flavouring agent.beet, leaf, or silver spinach See swiss chard.beetroot The root of Beta vulgaris, eaten cooked or pickled.Known simply as beet in N America. The violet-red pigment,betanin, is used as a food colour (E-162).Composition/100 g: (edible portion 67%) water 88 g, 180 kJ(43 kcal), protein 1.6 g, fat 0.2 g, carbohydrate 9.6 g (6.8 g sugars),fibre 2.8g, ash 1.1g, Ca 16mg, Fe 0.8mg, Mg 23mg, P 40mg, K325 mg, Na 78 mg, Zn 0.3 mg, Cu 0.1 mg, Mn 0.3 mg, Se 0.7 µg,vitamin A 2µg RE (20µg carotenoids), K 0.2 mg, B 1 0.03 mg, B 20.04 mg, niacin 0.3 mg, B 6 0.07 mg, folate 109 µg, pantothenate0.2 mg, C 5 mg. An 80 g serving is a rich source of folate.Composition/100 g beet greens: (edible portion 56%) water91 g, 92 kJ (22 kcal), protein 2.2 g, fat 0.1 g, carbohydrate 4.3 g(0.5g sugars), fibre 3.7g, ash 2.3g, Ca 117mg, Fe 2.6mg, Mg70 mg, P 41 mg, K 762 mg, Na 226 mg, Zn 0.4 mg, Cu 0.2 mg, Mn0.4mg, Se 0.9µg, vitamin A 316 µg RE (5300µg carotenoids), E1.5 mg, K 400 mg, B 1 0.1 mg, B 2 0.22 mg, niacin 0.4 mg, B 6 0.11 mg,folate 15 µg, pantothenate 0.3 mg, C 30 mg. A 32 g serving (1 leaf)is a source of vitamin A, C.