Carbohydrates are one of the three main macronutrients, alongside proteins and fats. They are organic compounds made up of carbon, hydrogen, and oxygen, typically with a hydrogen-to-oxygen ratio of 2:1, similar to water. Carbohydrates are a primary source of energy for the body and are essential for various biological functions.
Carbohydrates can be classified into three main categories:
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Monosaccharides: The simplest form of carbohydrates. They are single sugar molecules that cannot be hydrolyzed into simpler sugars. Common examples include glucose, fructose, and galactose.
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Disaccharides: These are composed of two monosaccharide molecules linked together. Common examples include sucrose (table sugar), lactose (milk sugar), and maltose.
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Polysaccharides: These are complex carbohydrates made up of long chains of monosaccharide units. They can be further divided into two types:
- Storage polysaccharides, such as glycogen (found in animals) and starch (found in plants), which serve as energy reserves.
- Structural polysaccharides, such as cellulose (found in plant cell walls) and chitin (found in the exoskeleton of arthropods), which provide structural support.
Carbohydrates are found in a wide range of foods, including fruits, vegetables, grains, legumes, and dairy products. They can be classified as simple carbohydrates (sugars) and complex carbohydrates (starches and fibers), with complex carbohydrates generally being more nutritionally beneficial due to their additional fiber, vitamins, and minerals.
In terms of dietary recommendations, carbohydrates should make up a significant portion of daily caloric intake, with an emphasis on whole, unprocessed sources to maximize health benefits.
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