Carbohydrates Classification and Functions

Classification of Carbohydrates

• Simple Carbohydrates (Sugars):
  • Monosaccharides (single sugar molecules):
    • Glucose (dextrose or grape sugar)
    • Fructose (fruit sugar)
    • Galactose (milk sugar)
  • Disaccharides (two sugar molecules bonded together):
    • Sucrose (table sugar)
    • Lactose (milk sugar)
    • Maltose (malt sugar)
• Complex Carbohydrates (Polysaccharides):
  • Oligosaccharides (3-10 sugar molecules bonded together):
    • Raffinose (found in beans and cabbage)
    • Stachyose (found in beans and peas)
  • Polysaccharides (long chains of sugar molecules):
    • Starch (found in plants, e.g., potatoes, corn)
    • Glycogen (found in animals, e.g., liver and muscle tissue)
    • Cellulose (found in plant cell walls)
    • Chitin (found in insect exoskeletons and crustacean shells)

Functions of Carbohydrates

• Energy Source: Carbohydrates are the body's primary source of energy.
• Structural Roles: Carbohydrates provide structure to cells and tissues, e.g., cellulose in plant cell walls.
• Fiber: Carbohydrates can act as dietary fiber, promoting digestive health.

Importance of Carbohydrates in the Diet

• Recommended Daily Intake: 45-65% of total daily calories should come from carbohydrates.
• Good Sources: Whole grains, fruits, vegetables, legumes, and low-fat dairy products.
• Limit: Refined carbohydrates, added sugars, and saturated fats.