Benders'dictionary of nutrition and food technology

81with nerve damage, observed in severely undernourished prisonersof war in the Far East. It results from long periods on adiet poor in protein and B vitamins, and may (doubtfully) be duespecifically to a deficiency of pantothenic acid.burstin Orkneys, historical; barley grains toasted by placing in apot beside the fire, then ground and used to make a porridge.busa See milk, fermented.bushel A traditional dry measure of volume, equivalent to thevolume of 80 lb of distilled water at 17 °C with a barometerreading of 30 inches, i.e. 8 Imperial gallons (36.4 L); used as ameasure of corn, potatoes, etc. The American (Winchester)bushel is 3% larger.The weight of a bushel varies with the product: wheat 27 kg,maize and rye 25 kg, barley 22 kg, paddy rice 20 kg, oats 14.5 kg.butt A cask for beer or wine, containing 108 Imperial gallons(491L).butter Made from separated cream by churning (sweet creambutter); legally not less than 80% fat (and not more than 16%water). Lactic butter is made by first ripening the cream with abacterial culture to produce lactic acid and increase the flavour(due to diacetyl). This is normally unsalted or up to 0.5% saltadded. Sweet cream butter may be salted up to 2%.Composition/100 g: water 15.9 g, 3001 kJ (717 kcal), protein 0.9g, fat 81.1 g (of which 68% saturated, 28% mono-unsaturated, 4%polyunsaturated), cholesterol 215 mg, carbohydrate 0.1 g (0.1 gsugars) ash 2.1g, Ca 24mg, Mg 2mg, P 24mg, K 24mg, Na576 mg, Zn 0.1 mg, Se 1 µg, I 38µg, vitamin A 684 µg RE (671µgretinol, 158 µg carotenoids), E 2.3 mg, K 7 mg, B 2 0.03 mg, folate3µg, B 12 0.2µg, pantothenate 0.1 mg. A 15 g serving is a source ofvitamin A.Clarified butter is butter fat, prepared by heating butter andseparating the fat from the water. It does not become rancid asrapidly as butter. Also known as ghee or ghrt (India) and samna(Egypt).Process or renovated butter has been melted and rechurnedwith the addition of milk, cream or water.Drawn butter is melted butter used as a dressing for cookedvegetables. Devilled butter is mixed with lemon juice, cayenneand black pepper and curry powder. Ravigote butter is creamedwith chopped fresh aromatic herbs (tarragon, parsley, chives,chervil), usually served with grilled meat. Green butter is mixedwith chopped herbs and other seasonings to produce a savouryspread. Black butter is browned by heating, then vinegar, salt,pepper or other seasonings are added.See also vegetable butters.