Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần T | table salt See sodium. table sugar See sucrose. tahini A butter prepared from ground hulled sesame seeds. Tahini prepared from untoasted seeds has a mild flavor and is easily spreadable. Toasting sesame seeds yields a more oily mixture and adds a stronger flavor. Most commercial production of sesame seeds occurs in Mexico and Guatemala. Like sesame seed tahini is a vegetarian source of iron. One tablespoon 15 g provides 91 calories protein g carbohydrate g fiber g fat g iron mg thiamin mg riboflavin mg niacin mg. tallow fat extracted from fatty tissue of sheep and cattle. Tallow hardens at room temperature reflecting its relatively high content of saturated fatty acids it contains about 46 percent saturated fatty acids and only 4 percent polyunsaturated fatty acids. Beef tallow is used in prepared foods such as chili and refried beans and french fries. It is also used industrially in soap and candle manufacture. Fat regardless of its source yields nine calories per gram more than double the amount of calories in carbohydrate. See also fat metabolism lard. tamari natural shoyu Japanese soy sauce A soy sauce prepared from the formation of soybeans and cracked roasted wheat. Tamari is fermented slowly and no preservatives are added. Tamari is a salty food containing 16 percent salt. Tamari contains little vitamin B12 activity. tangelo A citrus fruit that is a result of crossbreeding a grapefruit and a tangerine. They have fewer seeds than tangerines but retain most of that fruit s flavor and sweetness. They are generally easier to peel and eat because the skin is somewhat loose around the pulpy flesh. The fruit has existed for several thousand years probably originating in Southeast Asia from an accidental cross-breeding of mandarin oranges and pomelos an ancestor of the modern grapefruit . Like other citrus fruits tangelos are rich in vitamin C. One medium tangelo provides 60 calories fiber 3 g potassium 240 mg. tangerine A .
