Carbohydrates have those and which are carbohydrates

What are carbohydrates?

Carbohydrate is composed of carbon, hydrogen and oxygen, because the ratio of hydrogen and oxygen it contains is two to one, the same as water, so it is called carbohydrate. It is the cheapest of the three main nutrients that provide the body with energy.

Carbohydrates in food are divided into two categories: effective carbohydrates that can be absorbed and utilized by humans such as monosaccharides, disaccharides, polysaccharides, and ineffective carbohydrates such as cellulose that cannot be digested by humans. The main foods of carbohydrates** are:

Sucrose, cereals (such as rice, wheat, corn, barley, oats, sorghum, etc.), fruits (such as sugar cane, melon, watermelon, banana, grapes, etc.), nuts, vegetables, sweet potatoes, etc.

Carbohydrates can be divided into monosaccharides, oligosaccharides, and polysaccharides.

Monosaccharides:

Monosaccharides are the basic units of sugar and can no longer be hydrolyzed. Monosaccharides in nature are most common with four, five or six carbon atoms, and there are more pentose and hexose in food, especially hexose is the most widely distributed.

Pentose sugar exists in nature as a component that forms polysaccharides, such as arabinose in hemicellulose, and xylose in straw and wood. Pentose cannot be absorbed by the body.

There are three most important types of hexose: glucose, fructose, and galactose.

1) In addition to the sweetening components of fruits and vegetables, glucose also forms various polysaccharides and oligosaccharides in a bound state, such as starch, cellulose, hemicellulose, maltose, liver glycogen, etc. The sweetness of glucose is relatively low, about twice that of sucrose.

2) Fructose is an isomeric sugar of glucose, named mainly in fruits, and is the sweetest sugar, about twice that of sucrose. Fructose is highly hygroscopic. Fructose combines with glucose to form sucrose, and most fructose combines to form inulin, a polysaccharide.

Fructose is also one of the sugar components of honey.

3) Galactose exists in a non-free state, and combines with glucose to form lactose, which exists in animal milk.

Oligosaccharides:

Among the oligosaccharides, the disaccharides formed by the combination of two molecules of monosaccharides are the most important, including maltose, sucrose and lactose.

1) Maltose is composed of two molecules of glucose, which can be obtained by starch hydrolysis, and is the main component of starch syrup, with lower sweetness than sucrose and reduction.

2) Sucrose is the most important sweetener in food, composed of a glucose molecule and a fructose molecule, which is non-reducing and has the highest content in sugarcane and sugar beets.

3) Lactose is composed of galactose and glucose, and the sweetness is about twice that of sucrose. Lactose is one of the least soluble and non-hygroscopic disaccharides, and can be used for special purposes in the food and pharmaceutical industries. Lactose is also reducible.

Polysaccharides:

Polysaccharides are a class of polymer compounds, which are composed of many monosaccharide molecules, such as starch glycogen, cellulose, hemicellulose and pectin.

Carbohydrates.

Carbohydrates refer to buckwheat, oats, brown rice, corn, taro, yams, potatoes, sugar cane, melons, watermelons, bananas, grapes, carrots, etc.

Carbohydrates refer to a class of compounds composed of carbon, oxygen, hydrogen and other elements, whose main function is to supply energy to the human body. According to the different chemical structures, carbohydrates can be divided into three categories: monosaccharides, disaccharides and polysaccharides.

Monosaccharides, also known as monosaccharides, have a molecular formula of (CH2O)N, and are simple small molecule sugars composed of N carbon atoms, 2N hydrogen atoms, and N oxygen atoms.

Disaccharides, also known as disaccharides, are two monosaccharide molecules connected by ester bonds, the most common is sucrose, which is the white sugar used in our lives.

Polysaccharides, also known as glycans, are macromolecular carbohydrates composed of many monosaccharide molecules linked by ester bonds. In the human body, the most common polysaccharides are starch and cellulose.

Depending on the carbohydrates, carbohydrates can also be divided into two categories: plant and animal. Plant-based carbohydrates are mainly derived from grains, vegetables, fruits, etc., and its main components are starch and cellulose. Animal carbohydrates come from glycogen in the liver and muscles of animals, which are mainly made up of glucose molecules linked by ester bonds.

In addition, the main classification criteria for carbohydrates are the rate of digestion and absorption and the glycemic index. The rate of digestion and absorption refers to the rate at which carbohydrates in the diet are digested and absorbed, and fast-digested carbohydrates will cause blood sugar to rise rapidly, and vice versa.

The glycemic index is an indicator of how much different carbohydrates affect blood sugar. Some carbohydrates with a high glycemic index, such as sucrose, honey, etc., can cause a rapid rise in blood sugar, while carbohydrates with a low glycemic index, such as fiber, pectin, etc., can slowly raise blood sugar levels.

In short, carbohydrate cover bridge is one of the most important energy of human beings**, different types of carbohydrates have different effects on the body's energy**, blood sugar levels, etc., people need to choose the right carbohydrate type and intake according to their own needs in their daily diet.

The first type of food that contains carbohydrates is the food of cereals that are often eaten, such as rice, millet, oats, buckwheat, and corn, which are often very rich in carbohydrates. The second type of food is potato food, such as sweet potato, white potato, potato, taro, these potato foods contain a lot of carbohydrates. The third type of food is the fruits that are often eaten, such as apples, peaches, bananas, and pears, which also contain a lot of carbohydrates and provide the body with very rich sugar.

The starchy foods we usually eat, such as rice, steamed buns, noodles, and potatoes, are all carbohydrates.

Like the rice, pasta, sugar, etc. that we usually eat, they are all carbohydrates.

Fish meat is mainly protein, but also some inorganic salts, vitamins, etc. Chicken protein is rich in all essential amino acids, and its content is very similar to the amino acid spectrum in eggs and milk, in addition to providing some trace elements needed by the human body.

The main foods of carbohydrates** are: sucrose, grains (such as rice, wheat, corn, barley, oats, sorghum, etc.), fruit foods** (such as sugar cane, melon, watermelon, banana, grapes, etc.), nuts, vegetables (such as carrots, sweet potatoes, etc.), etc.

Chicken and fish are not carbohydrates.