Carbohydrate
From Simple English Wikipedia, the free encyclopedia
Carbohydrates are chemical compunds that contain only oxygen, hydrogen and carbon. They consist of monosaccharide sugars with the generic formula Cn(H2O)n.
Certain carbohydrates are an important storage and transport form of energy in most organisms, including plants and animals. Carbohydrates are classified by their number of sugar units: monosaccharides (such as glucose and fructose), disaccharides (such as sucrose and lactose), oligosaccharides, and polysaccharides (such as starch, glycogen, and cellulose).
[edit] Nutrition and foods
In fact, human beings can live without eating foods with carbohydrates. The human body changes protein into carbohydrates, and so a human being eats food with protein, and still live a healthy life. People of some cultures eat food with very little carbohydrates, but they remain healthy. But, carbohydrates are most common source of energy for human body. Protein and fats build tissue and cells in the body. So, taking carbohydrates are better for energy. This frees protein and fats to build the tissue and cells.
Researches in the United States and Canada have shown that people get about 40% to 60% of energy from carbohydrates. However, studies suggest that people should eat carbohydrates to get at least 55% to 75% of energy from carbohydrates.
Some foods have high carbohydrates in them. These foods include breads, pastas, potatoes, bran and cereals.
[edit] Classification
Medical science tells about two types of carbohydrates. Simple carbohydrates and complex carbohydrates. (monosaccharides and disaccharides) are simple carbohydrates. Fruits and dairy products are common examples of simple carbohydrates. (oligosaccharides and polysaccharides) are complex carbohydrates. Fruits, vegetables and whole grains are common examples of complex carbohydrates. Medical science suggests that human beings should eat more of the simple and complex carbohydrates. New trends do not make much distinction between the two, but suggests eating of fiber-rich foods and whole grains.
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