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“Carbohydrates facts”
Carbohydrates are one of the macronutrients required in the diet every day to sustain health. "Macro" means large or big, which means that relatively large amounts of carbohydrates are required to fulfil the body's requirements. Carbohydrates fulfil the body's requirements for energy, which the brain uses the most.
Carbohydrates can be classed as being one of the following:
“Monosaccharides”
Monosaccharides are very simple carbohydrates which the body can digest and absorb very quickly to provide energy. There are three monosaccharides:
All carbohydrates that enter the body eventually break down into glucose, the most simple and easily absorbed carbohydrate.
“Disaccharides”
Disaccharides are basically two monosaccharide molecules joined together to make a new carbohydrate type and are slightly more complicated in form than the monosaccharides, but still can be broken down to a simple form and absorbed fairly quickly by the body. There are three disaccharides:
“Polysaccharides”
Polysaccharides are the most complex of all the carbohydrates and the body takes longer to break them down, digest and absorb them, which means polysaccharides have a more gradual impact on blood glucose levels. There are three polysaccharides:
Fibre is found in the structural part of all plant foods (fruits, vegetables, legumes, grains). Fibre can be either soluble or insoluble, both of which are needed to maintain good gastrointestinal health and avoid conditions such as constipation.
Glycogen is the type of glucose that is stored in the liver. Glycogen is not considered a significant food source of carbohydrate. It is not found in plant foods, but can be acquired from the liver of animal foods that are eaten.
Starch is found in plant foods, with grains (rice, millet, rye, barley), tubers (potatoes, yams) and legumes (chickpeas, beans) having the highest amounts of this type of polysaccharide.
Disclaimer: The advice on this site should be viewed as a general guideline only and it should not replace the advice of a medical professional. Always consult your medical or health care provider to get the advice and care for your particular and individual health, nutrition, diet and fitness circumstances.