Tham khảo tài liệu 'tự điển food science, technology and nutrition - vần c', nông - lâm - ngư, nông nghiệp phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 82 butterbur See fuki. butterine US term for margarine. buttermilk The residue left after churning butter fat with the other constituents of milk increased proportionally. Slightly acidic with a distinctive flavour due to the presence of diacetyl and other substances. Usually made by adding lactic bacteria to skim milk 90-92 water 4 lactose with acidic flavour from lactic acid. butternut Fruit of the N American tree Juglans cinerea also known as white walnut lemon walnut oilnut. Composition 100g edible portion 27 water g 2562kJ 612kcal protein fat 57g of which 2 saturated 19 mono-unsaturated 78 polyunsaturated carbohydrate fibre g ash g Ca 53mg Fe 4mg Mg 237mg P 446mg K 421 mg Na 1mg Zn mg Cu Mn Se vitamin A 6pg RE B1 B2 mg niacin 1mg B6 mg folate 66 pg pantothenate C 3mg. A 20 g serving is a source of Mg P a rich source of Mn. butterscotch See toffee. butter whey serum butter Butter made from the small amount of fat left in whey it has a slightly different fatty acid composition from ordinary butter. butylated hydroxyanisole BHA An antioxidant E-320 used in fats and fatty foods stable to heating and so is useful in baked products. butylated hydroxytoluene BHT An antioxidant E-321 used in fats and fatty foods. butyric acid Short-chain saturated fatty acid C4 0 . It occurs as 5-6 of butter fat and in small amounts in other fats and oils. BV Biological value a measure of protein quality. C CA Controlled atmosphere. See packaging modified atmosphere. cabbage Leaves of Brassica oleracea capitata. Composition 100g edible portion 80 water g 100kJ 24 kcal protein g fat g carbohydrate fibre g ash Ca 47mg Fe Mg 15mg P 23mg K 246mg Na 18 mg Zn mg Mn mg Se pg vitamin A 6 pg RE B1 mg B2 mg niacin mg B6 mg folate 57 pg pantothenate mg C 51 mg. An 85 g serving is a good source of folate a rich source of vitamin C. cabbage Chinese Name .
