Carbohydrates

A class of nutrients containing carbon, hydrogen, and oxygen atoms, most commonly known as sugar, starches or dietary fibers

A type of carbohydrate that is indigestible and cannot be broken down by human digestive enzymes

• nourish the brain and nervous system

• Provide energy to all of your cells

• Help keep your body fit and lean

Provide bulk in foods, vitamins, and minerals

Provide a good amount of fiber

Glucose

Plants use glucose to make other larger, more slow-releasing carbohydrates.

A group of organic compounds containing a ratio of one carbon atom to two hydrogen atoms to one oxygen atom

Monosaccharides

• simple ( fast- releasing)

• Complex ( slow- releasing)

Known as sugars that contain monosaccharides and disaccharides

• simple carbon stimulate the sweetness taste

• Fructose is the top naturally-occurring in sweetness value

• long chains of monosaccharides

• Known as large sugar molecules linked together in straight or branched chains that include starches and fibers

Glucose, fructose, and galactose

A 6 carbon monosaccharide arranged in a ring structure that is found in fruits and honey

A 6-carbon monosaccharide arranges in a ring structure part of the disaccharide lactose

Lactose, maltose, and sucrose

A disaccharides made of glucose linked to galactose found in milk

A disaccharide made up of two glucose molecules linked together

A disaccharide made of glucose linked to fructose and commonly known as table sugar

Polysaccharides- a carbohydrate made up of sugar molecules linked together

Starches and fibers

A complex carb that is found in plants and made up of glucose molecules linked together in a straight or branched structure

Grains, legumes, and root vegetables ( potato’s)

• a plant starch

• A form of starch composed of glucose units joined into unbranded chains

• Form crystals and are energy-storing molecules of plants

• Less abundant

• plant starch

• forms of starch composed of linked branched chains of glucose units

• Energy storing molecules of plants

True

True

Starches that remain intact throughout digestion, bacteria in the gut can break down some of these down ad may benefit gastrointestinal health

The storage form of complex carbs composed of multiple units of glucose linked together in a highly branched structure

• polysaccharides that are highly branched and crossed liked

• Pectin, gums, cellulose, hemicellulose, and lignin

No, humans can not, but there is bacteria in the colon can

Yes it is

They can reduce the risk of obesity and diabetes and cardiovascular disease

Water soluble or insoluble

Inulin, pectin, guar gum

Peas, beans, oats, barley, and rye

Cellulose ( most abundant in plants, making up the walls and providing structure) Lignin

Whole-grain foods, flax, cauliflower, and avocados

Non digestible forms of a carbs that have been extracted by starchy foods and added to another processed foods.

Functional fibers may be extracted from plants and purified or synthetically made

• can reduce blood- cholesterol levels and this health had been proved by the FDA

Is the sum of dietary fiber and functional fiber consumed