Benders'dictionary of nutrition and food technology

82butterbur See fuki.butterine US term for margarine.buttermilk The residue left after churning butter, 0.1–2% fat, withthe other constituents of milk increased proportionally. Slightlyacidic, with a distinctive flavour due to the presence of diacetyland other substances. Usually made by adding lactic bacteria toskim milk; 90–92% water, 4% lactose with acidic flavour fromlactic acid.butternut Fruit of the N American tree Juglans cinerea, alsoknown as white walnut, lemon walnut, oilnut.Composition/100 g: (edible portion 27%) water 3.3 g, 2562 kJ(612 kcal), protein 24.9 g, fat 57 g (of which 2% saturated, 19%mono-unsaturated, 78% polyunsaturated), carbohydrate 12.1 g,fibre 4.7g, ash 2.7g, Ca 53mg, Fe 4mg, Mg 237mg, P 446mg, K421mg, Na 1mg, Zn 3.1mg, Cu 0.4mg, Mn 6.6mg, Se 17.2µg,vitamin A 6µg RE, B 1 0.38 mg, B 2 0.15 mg, niacin 1 mg, B 60.56 mg, folate 66 µg, pantothenate 0.6 mg, C 3 mg. A 20 g servingis a source of Mg, P, a rich source of Mn.butterscotch See toffee.butter, whey (serum butter) Butter made from the small amountof fat left in whey; it has a slightly different fatty acid compositionfrom ordinary butter.butylated hydroxyanisole (BHA) An antioxidant (E-320) usedin fats and fatty foods; stable to heating, and so is useful in bakedproducts.butylated hydroxytoluene (BHT) An antioxidant (E-321) usedin fats and fatty foods.butyric acid Short-chain saturated fatty acid (C4:0). It occurs as5–6% of butter fat, and in small amounts in other fats and oils.BV Biological value, a measure of protein quality.CCA Controlled atmosphere. See packaging, modifiedatmosphere.cabbage Leaves of Brassica oleracea capitata.Composition/100 g: (edible portion 80%) water 92.5 g, 100 kJ(24 kcal), protein 1.2 g, fat 0.2 g, carbohydrate 5.4 g, fibre 2.3 g, ash0.7 g, Ca 47 mg, Fe 0.6 mg, Mg 15 mg, P 23 mg, K 246 mg, Na18mg, Zn 0.2mg, Mn 0.2mg, Se 0.9µg, vitamin A 6µg RE, B 10.05 mg, B 2 0.03 mg, niacin 0.3 mg, B 6 0.09 mg, folate 57 µg, pantothenate0.1 mg, C 51 mg. An 85 g serving is a good source offolate, a rich source of vitamin C.cabbage, Chinese Name given to two oriental vegetables: Brassicapekinensis (pe-tsai, Pekin cabbage, snow cabbage); pale