Benders'dictionary of nutrition and food technology

65fibre 5.3g, ash 0.4g, Ca 29mg, Fe 0.6mg, Mg 20mg, P 22mg,K 162mg, Na 1mg, Zn 0.5mg, Cu 0.2mg, Mn 0.6mg, Se 0.4µg,vitamin A 11µg RE (246µg carotenoids), E 1.2mg, K 19.8mg, B 10.02 mg, B 2 0.03 mg, niacin 0.6 mg, B 6 0.03 mg, folate 25 µg, pantothenate0.3 mg, C 21 mg. A 110 g serving is a source of Cu,vitamin E, folate, a good source of Mn, a rich source of vitaminC.blackcock See grouse.blackcurrants Fruit of the bush Ribes nigra, of special interestbecause of their high vitamin C content. The British NationalFruit Collection has 120 varieties.Composition/100 g: (edible portion 98%) water 82 g, 264 kJ(63 kcal), protein 1.4 g, fat 0.4 g, carbohydrate 15.4 g, ash 0.9 g, Ca55 mg, Fe 1.5 mg, Mg 24 mg, P 59 mg, K 322 mg, Na 2 mg, Zn0.3 mg, Cu 0.1 mg, Mn 0.3 mg, vitamin A 12 µg RE , E 1 mg, B 10.05 mg, B 2 0.05 mg, niacin 0.3 mg, B 6 0.07 mg, pantothenate0.4 mg, C 181 mg. A 110 g serving is a source of Fe, Mn, vitaminE, a rich source of vitamin C.black forest mushroom Or shiitake, Lentinula (Lentinus) edodes,see mushrooms.black fungus Or woodears, edible wild fungus, Auriculia polytricha,see mushrooms.black jack See caramel.black PN A black food colour (E-151), also known as brilliantblack BN.black pudding Also known as blood pudding. Traditional Europeandish made with sheep or pig blood and suet, originallytogether with oatmeal, liver and herbs, stuffed into membranecasings shaped like a horseshoe. Although it is already cooked,it is usually sliced and fried. German Blutwurst and Frenchboudin noir are made without cereal.blackthorn See sloe.black tongue disease A sign of niacin deficiency in dogs, thecanine equivalent of pellagra, historically important in isolationof the vitamin.blaeberry See bilberry.blanching Partial precooking by treating food with hot gas, hotwater, steam, super-heated steam, microwave, for a short time.Also known as scalding, a preferred term, since the originalreason for blanching was to whiten food, but the process is alsoused to preserve colour.Fruits and vegetables are blanched before dehydrating orfreezing, to soften the texture, shrink the food or remove air,destroy enzymes that may cause spoilage when frozen, andremove undesirable flavours. Blanching is also performed to