Guthrie test Test for a number of genetic diseases especiallyphenylketonuria based on measuring the concentrations ofamino acids in a small sample of blood taken by pricking theheel of t
Trang 1Dextran gums:α-d-glucose polymers produced by toc mesenteroides Xanthan gum produced by Xanthomonas campestris.
Leuconos-gum arabic (Leuconos-gum acacia) Exudate from the stems of Acacia spp.; the best product comes from A senegal Used as thickening
agent, as stabiliser, often in combination with other gums, in gumdrops and soft jelly gums and to prevent crystallisation in sugarconfectionery
gumbo (1) American (Creole); soup or stew made from okra,onions, celery and pepper, flavoured with filé powder (powdereddried sassafras leaves), and containing chicken, meat, fish orshellfish
(2) See okra.
gum, British Partly hydrolysed starch, dextrin
gum, chewing See chewing gum.
gum drops (fruit gums) sugar confectionery based on sucroseand glucose with gum arabic (hard gums) or a mixture of gela-tine and gum arabic (soft gums)
gum tragacanth Obtained from the trees of Astralagus spp., used
as a stabiliser
gur Mixture of sugar crystals and syrup, brown and toffee-like,made by evaporation of juice of sugar cane; also called jaggery
gustin zinc-containing protein associated with taste acuity
See also hypogeusia; dysgeusia.
gut See gastrointestinal tract.
Guthrie test Test for a number of genetic diseases (especiallyphenylketonuria) based on measuring the concentrations ofamino acids in a small sample of blood taken by pricking theheel of the child a few days after birth, by biological assay usingmutated bacteria for which the amino acid is a growth factor.Now largely superseded by chromatographic methods
gut sweetbread See pancreas.
GYE Guinness yeast extract, see yeast extract.
gyle alcohol solution formed in the first stage of vinegar
pro-duction, 6–9% alcohol Subsequent fermentation with ter spp converts the alcohol to acetic acid.
Acetobac-H HACCP Hazard analysis of critical control points A techniquefor identification of stages in a process (e.g in food manufacture)where there are risks that can be anticipated, assigning a degree
of seriousness and identifying control mechanisms
hachis Minced or chopped mixture of meat and herbs
haddock White fish, Melanogrammus aeglefinus.
227
Trang 2Composition /100 g: water 79.9 g, 364 kJ (87 kcal), protein 18.9 g,fat 0.7 g, cholesterol 57 mg, carbohydrate 0 g, ash 1.2 g, Ca 33 mg,
Fe 1 mg, Mg 39 mg, P 188 mg, K 311 mg, Na 68 mg, Zn 0.4 mg, Se 30.2µg,I 250µg,vitamin A 17µg RE (17µg retinal),E 0.4mg,K 0.1
is also part of a wide variety of other proteins, collectively known
as haem proteins, including the cytochromes
See also protoporphyrin.
haemagglutinins (hemagglutinins) See lectins.
haematemesis (hematemesis) Vomiting bright red blood, due tobleeding in the upper gastrointestinal tract
haematin (hematin) Formed by the oxidation of haem; the iron isoxidised from the ferrous (Fe2+) to the ferric (Fe3+) state
haematinic (hematinic) General term for those nutrients, ing iron, folic acid, vitamin b12, required for the formation anddevelopment of blood cells in bone marrow (the process ofhaematopoiesis), deficiency of which may result in anaemia
includ-haematocrit (hematocrit) Packed volume of red blood cells,expressed as fraction of the total volume of blood; determined
by centrifugation in calibrated capillary tube (haematocrit tube),
as an index of anaemia, and especially microcytic and loblastic anaemias Not a sensitive index of iron status, because
mega-it only falls after haemoglobin synthesis has been impaired
haemin (hemin) The hydrochloride of haematin, derived fromhaemoglobin The crystals are readily recognisable under themicroscope and used as a test for blood
haemochromatosis iron overload; excessive absorption andstorage of iron in the body, commonly the result of a geneticdisease, leading to tissue damage (including diabetes) andbronze coloration of the skin Sometimes called bronze diabetes
haemoglobin (hemoglobin) The haem-containing protein in redblood cells, responsible for the transport of oxygen and carbondioxide in the bloodstream
See also anaemia; iron.
haemoglobin, glycated Also known as glycosylated haemoglobin
or haemoglobin A1c The result of non-enzymic reaction betweenglucose and ε-amino groups of lysine Measurement of glycatedhaemoglobin is used as an index of glycaemic control in diabetesmellitus over the preceding 2–3 months; normally 3–6% of228
Trang 3haemoglobin is glycated, but when there has been prolongedhyperglycaemia as much as 20% may be glycated.
See also glycation; maillard reaction.
haemoglobinometer (hemoglobinometer) Instrument to sure the amount of haemoglobin in blood by colorimetry
mea-haemolysis (hemolysis) Destruction of red blood cells by lysis ofthe cell membrane; may occur in a variety of pathological con-ditions, as a result of incorrectly matched blood transfusion or invitamin e deficiency
See also anaemia, haemolytic; favism.
haemorrhagic (hemorrhagic) disease of the newborn Excessivebleeding due to vitamin k deficiency; in most countries infantsare given vitamin K by injection shortly after birth to preventthis rare but serious (potentially fatal) condition
haemorrhoids (hemorrhoids) Or piles Varicosity in the lowerrectum or anus due to congestion of the veins, caused or exac-erbated by a low-fibre diet and consequent straining to defecate
haemosiderin (hemosiderin) See iron storage.
Hagberg falling number Measure of α-amylase (EC 3.2.1.1)activity of flour based on the change in viscosity of flour paste
haggis Traditional Scottish dish made from sheep’s heart, liverand lungs cooked and chopped with suet, onions, oatmeal andseasoning, stuffed into a sheep’s stomach Said to have been originated by the Romans when campaigning in Scotland;when breaking camp in an emergency, the food was wrapped
in the sheep’s stomach A similar Norman-French dish wasafronchemoyle
hair analysis Measurement of various minerals,including chromium,selenium and zinc in hair has been proposed as an index of status,but interpretation of the results is confounded by adsorption ofminerals onto the hair from shampoo, etc
hake A white fish, Merluccius bilinearis.
hakka muggies Shetland; seasoned cod liver and oatmeal boiled
in the stomach (muggie) of a fish
See also haggis.
halal Food conforming to the Islamic (Muslim) dietary laws Meatfrom permitted animals (in general grazing animals with clovenhooves, and thus excluding pig meat) and birds (excluding birds
of prey) The animals are killed under religious supervision bycutting the throat to allow removal of all blood from the carcass,without prior stunning Food that is not halal is haram
haldi See turmeric.
half-life (1) The time taken for half of a given protein to bereplaced Proteins are continuously being degraded and replaced
229
Trang 4even in the mature adult, and the half-life is used as a tive measure of this dynamic equilibrium The values of half-life
quantita-of different proteins range from a few minutes or hours forenzymes which control the rate of metabolic pathways, to almost
a year for structural proteins such as collagen The average life of human liver and serum proteins is 10 days, and of the totalbody protein is 80 days
half-(2) Of radioactive isotopes, the time in which half of the original material undergoes radioactive decay
half-products See preforms.
halibut A white fish, Hippoglossus spp.
Composition /100 g: water 70 g, 779 kJ (186 kcal), protein 14.4 g,fat 13.8 g (of which 20% saturated, 69% mono-unsaturated, 11%polyunsaturated), cholesterol 46 mg, carbohydrate 0 g, ash 1 g,
Ca 3 mg, Fe 0.7 mg, Mg 26 mg, P 164 mg, K 268 mg, Na 80 mg, Zn0.4 mg, Se 36.5µg, I 47µg, vitamin A 17µg retinol, E 0.9mg, K 0.1
mg, B10.06 mg, B20.08 mg, niacin 1.5 mg, B60.42 mg, folate 1µg,
B12 1µg, pantothenate 0.3mg A 100g serving is a source ofvitamin a good source of P, vitamin B6, a rich source of I, Se,vitamin B12
Halibut liver oil is one of the richest natural sources of mins A and D, containing 50 mg vitamin A and 80µg vitamin Dper gram
vita-halophiles (halophilic bacteria) Able to grow at up to 25% salt.The growth of colonic bacteria is inhibited at 8–9% salt,
Clostridia at 7–10%, food poisoning staphylococci at 15–20% and Penicillium at 20% Film-forming yeasts can grow in 24%
salt
Halphen test For the presence of cottonseed oil in other oils andfats
halvah (halva, halwa, halawa, chalva) (1) A sweetmeat composed
of an aerated mixture of glucose, sugar and crushed sesameseeds; because of the seeds, the sweet contains 25% fat
(2) Indian desserts of various types, made from carrot,pumpkin or banana, sweetened and flavoured
halverine Name sometimes given to low-fat spreads with lessthan the statutory amount of fat in a margarine
ham The whole hind leg of the pig, removed from the carcass andcured individually Hams cured or smoked in different ways have different flavours Green ham has been cured but notsmoked
Composition /100 g: water 67 g, 682 kJ (163 kcal), protein 16.6 g,fat 8.6 g (of which 36% saturated, 54% mono-unsaturated, 10%polyunsaturated), cholesterol 57 mg, carbohydrate 3.8 g, fibre 1.3 g, ash 3.7 g, Ca 24 mg, Fe 1 mg, Mg 22 mg, P 153 mg, K 287 mg,230
Trang 5Na 1304 mg, Zn 1.4 mg, Cu 0.1 mg, Mn 0.6 mg, Se 20.7µg, I 7µg,vitamin E 0.1 mg, B10.63 mg, B20.18 mg, niacin 2.9 mg, B60.33 mg,folate 7µg, B120.4µg, pantothenate 0.4mg, C 4mg A 60g serving(2 slices) is a source of Mn, P, Se, a good source of vitamin B1,
B12
hamburger Or Hamburg steak, also known as beefburger A flatpatty made from ground (minced) beef, seasoned with salt,pepper and herbs, and bound with egg and flour Commercialbeefburgers are usually 80–100% meat, but must by law (in UK)contain 52% lean meat, of which 80% must be beef Cereal,cereal fibre or bean fibre may be added as filler or ‘meat extender’
Hammarsten’s casein See casein.
hammer mill Continuous process mill in which material is dered by impact from a set of hammers A modified hammer millusing knives instead of hammers is used to shred food
pow-hand of pork The foreleg of pork; usually salted and boiled
hangover Headache and feeling of malaise resulting from sive consumption of alcoholic beverages The severity differswith different beverages and is not due to the toxic effects ofalcohol alone, but to the presence of higher alcohols and esters(collectively known as congeners or fusel oil), the substancesthat give different beverages their distinctive flavours
exces-Hansa can An all-aluminium can (developed in Germany) witheasily opened ends
Hansa herring Salted herring, dating from 13th century, pared by the fishermen of the Hanseatic League, the ports of theBaltic and north German rivers, after the fish had been landed,
pre-as opposed to fish salted at sea
haram Food forbidden by Islamic law See also halal.
harasume Japanese; transparent noodles made from mung beanpaste
hardening of oils See hydrogenation.
hardness of water See water hardness.
hare Game animal, similar to rabbit but larger; caught wild but
not farmed commercially Lepus europaeus is the common hare; some 20 Lepus spp occur in Europe.
Hartnup disease Rare genetic defect of tryptophan transport,leading to development of pellagra
Harvard standards Tables of height and weight for age used asreference values for the assessment of growth and nutritionalstatus in children, based on data collected in the USA in the1930s Now replaced by the NCHS (US National Center forHealth Statistics) standards
See also nchs standards; tanner standards.
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Trang 6HarvestPlus International research initiative coordinated by theInternational Center for Tropical Agriculture and the Interna-tional Food Policy Research Institute to develop micronutrient-rich dietary staples (initially beans, cassava, maize, rice, sweetpotatoes and wheat) by conventional plant breeding techniques.Web site http://www.harvestplus.org/.
hash Dish of cooked meat reheated in highly flavoured sauce Inthe USA canned corned beef is known as corned beef hash
haslet (harslet) Old English country dish made from pig’s offal(heart, liver, lungs and sweetbreads) cooked in small pieces withseasoning and flour Also known as pig’s fry
hasty pudding English, 16th century; made from flour, milk,butter and spices, which since they were usually readily available,could be quickly made into the pudding for unexpected visitors.Made in the USA with maize (corn) flour instead of wheat flour
Hausa groundnut legume grown in West Africa, Kerslingiella geocarpa.
haybox cooking The food is cooked for only a short time, thenplaced in a well-lagged container, the haybox, where it remainshot for many hours, so cooking continues without further use offuel Also known as the fireless cooker
Hay diet A system of eating based on the concept that drates and proteins should not be eaten at the same meal, forwhich there is no scientific basis, originally proposed by WilliamHay in 1936 It ignores the fact that almost all carbohydrate-richfoods also contain significant amounts of protein In any case, inthe absence of adequate carbohydrate, protein is oxidised as ametabolic fuel and therefore not available for tissue building.Also called combining diet or food combining
carbohy-hazard analysis The identification of potentially hazardous dients, storage conditions, packaging, critical process points andrelevant human factors which may affect product safety orquality
ingre-haze Term in brewing to indicate cloudiness of beer Chill hazeappears at 0 °C and disappears at 20 °C; permanent haze remains
at 20 °C but there is no fundamental difference Caused by gumsderived from the barley, leucoanthocyanins and tannins from themalt and hops, and glucose, pentoses and amino acids
See also chillproofing.
hazel nut Fruit of the tree Corylus avellana; cultivated varieties include Barcelona nut, cob nut and filbert (C maxima).
Composition /100 g: (edible portion 46%) water 5.3 g, 2629 kJ(628 kcal), protein 14.9 g, fat 60.8 g (of which 8% saturated, 79%mono-unsaturated, 14% polyunsaturated), carbohydrate 16.7 g(4.3 g sugars), fibre 9.7 g, ash 2.3 g, Ca 114 mg, Fe 4.7 mg, Mg 232
Trang 7163 mg, P 290 mg, K 680 mg, Zn 2.5 mg, Cu 1.7 mg, Mn 6.2 mg, Se2.4µg, vitamin A 1µg RE (106µg carotenoids), E 15mg, K 14.2 mg, B10.64 mg, B20.11 mg, niacin 1.8 mg, B60.56 mg, folate
113µg, pantothenate 0.9mg, C 6mg A 10g serving (10 nuts) is asource of Cu, vitamin E, a good source of Mn
Hazelnut oil is 8% saturated, 82% mono-unsaturated, 11%polyunsaturated; contains 47.2 mg vitamin E /100 g
HCFCs Hydrochlorofluorocarbons, see refrigerants.
HDL High-density lipoprotein, see lipoproteins, plasma.
headcheese Mock brawn
headspace The space between the surface of a food and theunderside of the lid in a container
health foods Substances whose consumption is advocated byvarious reform movements, including vegetable foods, wholegrain cereals, food processed without chemical additives, foodgrown on organic compost, ‘magic’ foods (bees’ royal jelly,kelp, lecithin, seaweed, etc.) and pills and potions Numeroushealth claims are made but rarely is there any evidence tosupport these claims
healthy US legislation permits a claim of ‘healthy’ for a food that
is low in fat and saturated fat, and contains no more than
480 mg of sodium and 60 mg of cholesterol per serving
heart Both lamb and ox hearts are eaten
Lamb, composition /100 g: (edible portion 78%) water 77 g,
511 kJ (122 kcal), protein 16.5 g, fat 5.7 g (of which 51% saturated,36% mono-unsaturated, 13% polyunsaturated), cholesterol
135 mg, carbohydrate 0.2 g, ash 0.9 g, Ca 6 mg, Fe 4.6 mg, Mg
17 mg, P 175 mg, K 316 mg, Na 89 mg, Zn 1.9 mg, Cu 0.4 mg,
Se 32µg, vitamin B10.37 mg, B20.99 mg, niacin 6.1 mg, B60.39 mg,folate 2µg, B12 10.3µg, pantothenate 2.6mg, C 5mg A 100gserving is a source of Zn, vitamin B6, a good source of P, vitamin
B1, a rich source of Cu, Fe, Se, vitamin B2, niacin, B12,pantothenate
Ox, composition /100 g: (edible portion 71%) water 77 g,
469 kJ (112 kcal), protein 17.7 g, fat 3.9 g (of which 47% saturated,37% mono-unsaturated, 17% polyunsaturated), cholesterol
124 mg, carbohydrate 0.1 g, ash 1.1 g, Ca 7 mg, Fe 4.3 mg, Mg
21 mg, P 212 mg, K 287 mg, Na 98 mg, Zn 1.7 mg, Cu 0.4 mg, Se21.8µg, vitamin E 0.2mg, B10.24 mg, B20.91 mg, niacin 7.5 mg, B60.28 mg, folate 3µg, B12 8.6µg, pantothenate 1.8mg, C 2mg A
100 g serving is a source of Mg, vitamin a good source of Zn,vitamin B6, a rich source of Cu, Fe, P, Se, vitamin B1, B2, niacin,
B12, pantothenate
heartburn A burning sensation in the chest usually caused byreflux (regurgitation) of acid digestive juices from the stomach,
233
Trang 8into the oesophagus A common form of indigestion, treated byantacids.
heart of palm Edible inner part of the stem of cabbage palm.Composition /100 g: water 69.5 g, 481 kJ (115 kcal), protein 2.7 g, fat 0.2 g, carbohydrate 25.6 g (17.2 g sugars), fibre 1.5 g, ash
2 g, Ca 18 mg, Fe 1.7 mg, Mg 10 mg, P 140 mg, K 1806 mg, Na
14 mg, Zn 3.7 mg, Cu 0.6 mg, Se 0.7µg, vitamin A 3µg RE (41µgcarotenoids), E 0.5 mg, B10.05 mg, B20.18 mg, niacin 0.9 mg, B6
0.81 mg, folate 24µg, C 8mg
heart sugar Obsolete name for inositol
heat capacity (or thermal capacity) The ratio of heat supplied to,
or removed from, a substance and its change in temperature.Specific heat capacity is expressed per unit mass; molar heatcapacity per mol
heat exchanger Equipment for heating or cooling liquids rapidly
by providing a large surface area for the rapid and efficient fer of heat Used, e.g., for continuous pasteurisation and subse-quent cooling
trans-heath hen game bird, Tympanuchus cupido cupido, native to New
England
heating, direct Processes in which the heat (and products of bustion) from burning fuel come into direct contact with thefood, as in baking ovens and kiln driers
com-heating, indirect Processes in which there is a heat exchanger(e.g metal plates, steam or hot water in pipes) between theburning fuel and the food
heat, latent The amount of heat necessary to change a given mass
of a substance from one state to another (i.e melting of a solid
or boiling of a liquid to yield vapour), without a change in itstemperature
heat of combustion energy released by complete combustion, as
for example, in the bomb calorimeter See energy conversion
factors
heat pump System of producing heat or cold by compression orexpansion of air, also known as Joule cycle or air cycle Modernsystems can produce temperatures as low as −80°C or as high as
200 °C and are being introduced as an environmentally friendlymethod of refrigeration, replacing fluorocarbon and chloro-fluorocarbon refrigerants
heat, sensible Heat used to raise the temperature of a food orremoved during cooling, without a change in phase
heat, specific The amount of heat that accompanies a unit change
in temperature by a unit mass of material
heat transfer Occurs in three ways: radiation (transfer by red electromagnetic waves), conduction (movement of heat234
Trang 9infra-through a solid material) and convection (transfer by movement
of molecules through a fluid as a result of lower density at highertemperatures)
heat transfer, steady-state Heating or cooling when there is nochange in temperature at any specific location
heat transfer, unsteady-state Heating or cooling where the perature of the food and/or the heating or cooling medium areconstantly changing
tem-hedonic scale Term used in tasting panels where the judges cate the extent of their like or dislike for the food
indi-heel-prick test See guthrie test.
Hegsted score Method of expressing the lipid content of a diet,calculated as 2.16 × % energy from saturated fat −1.65 × %energy from polyunsaturated fat −0.0677 × mg cholesterol See also Keys score.
Helicobacter pylori Bacterium commonly infecting the gastricmucosa The underlying cause of ulcers, and implicated in the development of gastric cancer Formerly classified as
hemoglobin American spelling of haemoglobin; similarly,hematin = haematin, heme = haem, hemosiderin = haemosiderin
hemp seed Fruits of Cannabis sativa, eaten toasted in China, as a
condiment in Japan; the oil is added to salad dressings and dips,but is not suitable for cooking The seed contains little or nocannabinoids
HEPA filter See high efficiency particulate air filter.
heparin Complex carbohydrate (glycosaminoglycan) from mastcells in liver, lung, muscle, heart and blood which prevents bloodcoagulation by activating antithrombin III, and so inhibiting the
conversion of prothrombin to thrombin In vivo cleared rapidly from the bloodstream, but in vitro 10 mg prevents the coagula-
235
Trang 10impaired) and complete abstinence from alcohol Even afterrecovery, people may continue to be carriers of the virus, espe-cially for hepatitis B and C, which are transmitted through bloodand other body fluids Liver cancer and cirrhosis are morecommon among people who have suffered from hepatitis B or C.
hepatoflavin Name given to a substance isolated from liver, latershown to be riboflavin
hepatolenticular degeneration See wilson’s disease.
hepatomegaly Enlargement of the liver as a result of congestion(e.g in heart failure), inflammation or fatty infiltration (as inkwashiorkor)
herbs Soft-stemmed aromatic plants used fresh or dried toflavour and garnish dishes, and sometimes for medicinal effects.Not clearly distinguished from spices, except that herbs areusually the leaves or the whole of the plant, while spices are onlypart of the plant, commonly the seeds, or sometimes the roots orrhizomes
herb tea See tisane.
HermesetasTM See saccharin.
hermetically sealed container A package that is designed to besecure against entry of micro-organisms and maintain the com-mercial sterility of its contents after processing
herring Oily fish, Clupea harengus; young herrings are sild Sprat
is Clupea sprattus; young are brislings Pilchard is Clupea pilchardus; young are sardines Kippers, bloaters and red herrings
are salted and smoked herrings; bucklings are hot-smoked rings gaffelbitar are preserved herring
her-Composition /100 g: water 72 g, 661 kJ (158 kcal), protein 18 g,fat 9 g (of which 26% saturated, 47% mono-unsaturated, 27%polyunsaturated), cholesterol 60 mg, carbohydrate 0 g, ash 1.5 g,
Ca 57 mg, Fe 1.1 mg, Mg 32 mg, P 236 mg, K 327 mg, Na 90 mg, Zn
1 mg, Cu 0.1 mg, Se 36.5µg, I 29µg, vitamin A 28µg retinol, E 1.1 mg, K 0.1 mg, B10.09 mg, B20.23 mg, niacin 3.2 mg, B60.3 mg,folate 10µg, B12 13.7µg, pantothenate 0.6mg, C 1mg A 100gserving is a source of I, vitamin E, B2, niacin, B6, a good source
of P, a rich source of Se, vitamin B12
herring, liquefied herring reduced to liquid state by enzymeaction at slightly acid pH; used as protein concentrate for animalfeed
hesperidin A flavonoid found in the pith of unripe citrus fruits;
a glucorhamnisode of the flavonone hesperin At one time calledvitamin p, since it affects the fragility of the capillary walls,although there is no evidence that it is a dietary essential
Hess test A test for capillary fragility in scurvy A slight pressure
is applied to the arm for 5 min when a shower of petechiae (small236
Trang 11blood spots) appear on the skin below the area of application invitamin C deficient subjects.
heterofermentative Of micro-organisms, producing more than
one main metabolic product See also homofermentative.
heterophysiasis Intestinal infestation with the parasitic fluke
Heterophyes heterophyes after consumption of raw fish
contain-ing the larval stage
heteropolysaccharide polysaccharide containing more than onetype of monosaccharide
heterosides See holosides.
heterotrophes See autotrophes.
hexamethylene tetramine Preservative (fungicide), E-239 Alsoknown as hexamine
hexamic acid Cyclohexyl sulphamic acid, the free acid of cyclamate
hexamine See hexamethylene tetramine.
hexokinase The enzyme (EC 2.7.1.1) that catalyses the rylation of glucose to glucose 6-phosphate See also
HFAs Hydrofluoroalkanes, see refrigerants.
HFCs Hydrofluorocarbons, see refrigerants.
HFCS High-fructose corn syrup, see syrup, fructose.
HF heating High-frequency heating, see microwave cooking.
HFN See hagberg falling number.
HGH Human growth hormone (somatotrophin)
HHP High hydrostatic pressure, a technology proposed forpreservation of foods by inactivation of enzymes withoutheating; requires pressures of the order of 8–900 MPa
hiatus hernia Protrusion of a part of the stomach upwardsthrough the diaphragm The condition occurs in about 40% ofthe population, most people suffering no ill effects; in a smallnumber of people there is reflux of stomach contents into theoesophagus, causing heartburn
See also gastrointestinal tract.
hickory nut North American walnut, Carya spp.
237