Benders'dictionary of nutrition and food technology

uckling A hot-smoked herring (the kipper is cold-smoked).buck rarebit See welsh rarebit.buck’s fizz Sparkling wine mixed with orange juice; known inUSA as a mimosa.buckwheat A cereal, the grains of Fagopyrum esculentum andother spp., also known as Saracen corn, and, when cooked, askasha (Russian). It is unsuitable for breadmaking, and is eatenas the cooked grain, a porridge or baked into pancakes.Composition/100 g: water 9.8 g, 1436 kJ (343 kcal), protein13.3 g, fat 3.4 g (of which 26% saturated, 37% mono-unsaturated,37% polyunsaturated), carbohydrate 71.5 g, fibre 10 g, ash2.1 g, Ca 18 mg, Fe 2.2 mg, Mg 231 mg, P 347 mg, K 460 mg, Na1mg, Zn 2.4mg, Cu 1.1mg, Mn 1.3mg, Se 8.3µg, B 1 0.1 mg, B 20.43 mg, niacin 7 mg, B 6 0.21 mg, folate 30 µg, pantothenate 1.2 mg.A 30 g serving is a source of Mn, P, niacin, a good source ofCu, Mg.buffalo berry N American yellow berry, fruit of Shepherdiaargentea.buffalo currant Two varieties of N American currant: Ribes odoratum,which has a distinctive smell, and R. aureum, the golden orMissouri currant.buffer Substance that prevents a change in the pH when acid oralkali is added. Salts of weak acids and bases are buffers and arecommonly used to control the acidity of foods. Amino acids andproteins also act as buffers.The pH of blood (see acid–base balance) is maintained byphysiological buffers including phosphates, bicarbonate andproteins.bulbogastrone Peptide hormone secreted by the duodenum;decreases gastric secretion.bulgur The oldest processed food known, originally from theMiddle East. Wheat is soaked, cooked and dried, then lightlymilled to remove the outer bran and cracked. It is eaten in soupsand cooked with meat (when it is known as kibbe). Also calledala, burghul, cracked wheat and American rice.Composition/100 g: water 9 g, 1432 kJ (342 kcal), protein 12.3 g,fat 1.3 g (of which 22% saturated, 22% mono-unsaturated, 56%polyunsaturated), carbohydrate 75.9 g (0.4 g sugars), fibre 18.3 g,ash 1.5 g, Ca 35 mg, Fe 2.5 mg, Mg 164 mg, P 300 mg, K 410 mg,Na 17 mg, Zn 1.9 mg, Cu 0.3 mg, Mn 3 mg, Se 2.3 µg, 225µgcarotenoids, vitamin E 0.1 mg, K 1.9 mg, B 1 0.23 mg, B 2 0.12 mg,niacin 5.1 mg, B 6 0.34 mg, folate 27 µg, pantothenate 1 mg. A 30 gserving is a source of Mg, P, a rich source of Mn.bulimia nervosa An eating disorder, especially of women agedbetween 15 and 30, characterised by powerful and intractable79