Catherine Saxelby's Foodwatch | Glossary

A type of carbohydrate of the fructans group often added to foods as a prebiotic. It can also act as a fat substitute in water-based products creating a rich creamy mouth feel without the fat (eg. in low fat yoghurt).

Mineral essential to the thyroid gland. Found in iodised salt, seafood, seaweed and vegetables grown in soils containing iodine.

Mineral needed for the red colouring of blood and muscle protein. Although it occurs in many foods, only 10 per cent is absorbed by the body from lean meat and 1–5 per cent from vegetables and grains. Women, adolescents and athletes have higher iron requirements.

Compounds found in soy beans and other legumes that have oestrogen-like qualities and may relieve the symptoms of menopause, and help prevent cancer and heart disease

Sweetener made from sugar but with only half the kilojoules. Used in confectionery. Has a laxative effect in high doses