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CARBOHYDRATES

Saccharides (carbohydrates, carbohydrates or carbohydrates) are organic compounds with mixed function, which have both carbonyl groups (aldehyde or ketone) and hydroxyl groups (hydroxyl). In most cases, the ratio of the number of hydrogen and oxygen atoms is 2: 1.

The name saccharin comes from the Greek σάκχαρον (sákkharon), which means sugar. Although the terminology of saccharides is complex, the names of monosaccharides and disaccharides often end with the suffix -one. For example, grape carbohydrate is glucose, sugar is sucrose, and milk carbohydrate is lactose.

TYPES

The class of saccharides is divided into three groups:

  • monosaccharides - these are the simplest form of carbohydrates that can no longer be hydrolyzed. They are aldehydes or ketones with two or more hydroxyl groups. They have the general formula of (CH 2 O) n. Examples: mannose, ribose, deoxyribose, arabiosis, glucose, fructose, galactose, xylose
  • oligosaccharides - carbohydrates that produce two to ten smaller units or monosaccharides when hydrolyzed.
  • disaccharides: an additional classification of oligosaccharides, they give two units of identical or different monosaccharides on hydrolysis. Sucrose (glucose + fructose). Lactose (galactose + glucose). For example, sucrose from hydrolysis gives a molecule of glucose and fructose, while hydrolysis maltose gives two glucose molecules. Maltose, trehalose, sorbitol, manitol.
  • trizaccharides: carbohydrates that, upon hydrolysis, give three molecules of monosaccharides, the same or different. An example is a raffinose.
  • polysaccharides - they give a large number of monosaccharides when hydrolyzed. These carbohydrates have no sweet taste and are also known as non-sugars. Some common examples are starch, glycogen.

ROLES IN THE BODY

Carbohydrates play various roles in living organisms, both in animals and plants:

  • backup or energy storage substances (such as starch and glycogen)

FOOD

Glycemic index (glucose = 100)

HIGH-CARBOHYDRATE FOODS

White wheat bread*

75 ± 2

Whole wheat/whole meal bread

74 ± 2

Specialty grain bread

53 ± 2

Unleavened wheat bread

70 ± 5

Wheat roti

62 ± 3

Chapatti

52 ± 4

Corn tortilla

46 ± 4

White rice, boiled*

73 ± 4

Brown rice, boiled

68 ± 4

Barley

28 ± 2

Sweet corn

52 ± 5

Spaghetti, white

49 ± 2

Spaghetti, whole meal

48 ± 5

Rice noodles†

53 ± 7

Udon noodles

55 ± 7

Couscous†

65 ± 4

BREAKFAST CEREALS

Cornflakes

81 ± 6

Wheat flake biscuits

69 ± 2

Porridge, rolled oats

55 ± 2

Instant oat porridge

79 ± 3

Rice porridge/congee

78 ± 9

Millet porridge

67 ± 5

Muesli

57 ± 2

FRUIT AND FRUIT PRODUCTS

Apple, raw†

36 ± 2

Orange, raw†

43 ± 3

Banana, raw†

51 ± 3

Pineapple, raw

59 ± 8

Mango, raw†

51 ± 5

Watermelon, raw

76 ± 4

Dates, raw

42 ± 4

Peaches, canned†

43 ± 5

Strawberry jam/jelly

49 ± 3

Apple juice

41 ± 2

Orange juice

50 ± 2

VEGETABLES

Potato, boiled

78 ± 4

Potato, instant mash

87 ± 3

Potato, french fries

63 ± 5

Carrots, boiled

39 ± 4

Sweet potato, boiled

63 ± 6

Pumpkin, boiled

64 ± 7

Plantain/green banana

55 ± 6

Taro, boiled

53 ± 2

Vegetable soup

48 ± 5

DAIRY PRODUCTS AND ALTERNATIVES

Milk, full fat

39 ± 3

Milk, skim

37 ± 4

Ice cream

51 ± 3

Yogurt, fruit

41 ± 2

Soy milk

34 ± 4

Rice milk

86 ± 7

LEGUMES

Chickpeas

28 ± 9

Kidney beans

24 ± 4

Lentils

32 ± 5

Soya beans

16 ± 1

SNACK PRODUCTS

Chocolate

40 ± 3

Popcorn

65 ± 5

Potato crisps

56 ± 3

Soft drink/soda

59 ± 3

Rice crackers/crisps

87 ± 2

SUGARS

Fructose

15 ± 4

Sucrose

65 ± 4

Glucose

103 ± 3

Honey

61 ± 3