The New Complete Book of Food

468 The New Complete Book of Food

New Zealand prickly spinach

364

niacin

deficiency of 118

dietary sources of 35, 56,

128, 345, 407

RDA of xviii

Niagara grapes 175

nifedipine, grapefruit and 173

nightshade family 137, 292,

315, 394

nitrates/nitrites 49, 92, 139,

184, 212, 364

nitrosamine formation 49, 92,

139, 184, 364

nivalenol 347

nonsteroidal anti-

inflammatory drugs,

interactions of

with alcohol 46, 136, 430

with coffee 114

with grapefruit 172

with oranges 266

with tangerines 385

noodles 273

nordyhydrocapsaicin 294

norepinephrine 441

norfloxacin, interactions of

with coffee 114

with tea 391

norovirus 184

nut(s) 243–247. See also

coconut; peanut(s)

folate content of 243, 244,

246

food/drug interactions of

247

medical uses/benefits of

246

vacuum packaging of

245–246

O

oat(s) 248–252

oat flour 248

oatmeal 248–252

octopus 365–368

odor

asparagus and 15

garlic and 167

onions and 261

oil(s)

coconut 107, 412–415

nut 243

olive xv, 257–258,

412–415, 413

omega-3 87, 149–150,

152, 153, 154, 348,

352–353, 355, 359, 365

vegetable 412–415

okra 253–255

oleic acid 18, 257

oleuropein 256

olive(s) 256–258

olive oil xv, 257–258, 412–415,

413

omega-3 fatty acids

in caviar 87

in fish 149–150, 152, 153,

154

in shellfish 348, 352–353

in soybeans 355, 359

in squid 365, 367

onion(s) 259–261

oolong tea 386–392, 387, 388

oral cancer

increasing risk of 44, 134,

429

reducing risk of 390

oral contraceptives, coffee and

115

orange(s) 262–266

orange juice 262–266

orange pekoe 386

organ meat 219–222, 402–406

Oriental rice 345

osteoporosis

increasing risk of xiv

protection against 230,

236

ovarian cancer, reducing risk

of 359, 396

oxalic acid 103, 110, 341, 343,

361

oxytetracycline. See

tetracycline

oysters 348–354, 349

P

pancreatic cancer, reducing

risk of 390, 396

Panmycin. See tetracycline

pantothenic acid, RDA of

xviii–xix

Panwarfin. See warfarin

papain 40, 164, 267–269, 298,

411

papaya 40, 164, 267–269, 411

parasites

fish 155

pork 312–313

shellfish 353

squid 368

Parmesan cheese 94, 98

parsnip(s) 270–272

pasta 273–277

pasteurized process

cheesefoods 93

paté 222

paw-paws (papaya) 40, 164,

267–269

pea(s) 30–34, 288–291

peach(es) 278–280

peanut(s) 281–284

peanut butter 283

peanut oil 413

pear(s) 285–287

pearled barley 25

pecans 243–247

pectin

in apples 3–4

in apricots 5

in bananas 20

in beans 30

in bean sprouts 27

in blackberries 50

in blueberries 53

in carrots 80

in cherries 99

cholesterol-lowering

effects of 3, 33, 186,

216–217, 290, 331

in cocoa beans 102

in cranberries 120

in guavas 185

in kiwi fruit 192

in lentils 205

in lima beans 214

in mangoes 223

in melons 225

in nuts 243

in oranges 262, 264

in papaya 267

in peanuts 281

in pears 285

in peas 288

in pineapples 298

in prunes 324

in pumpkins 327

in raspberries 338

in soybeans 355

in strawberries 369

in summer squash 377