carbohydrate
A broad category of sugars, starches, fibers and starchy vegetables that the body eventually converts to
GLUCOSE, the body's primary source of energy. There are two classes of carbohydrates-simple and complex. Simple carbohydrates are the sugars, which include
GLUCOSE and
FRUCTOSE from fruits and vegetables,
SUCROSE from beet or cane sugar and
LACTOSE from milk. Simple carbohydrates are absorbed by the body very quickly. Complex carbohydrates include starches and fiber and are most commonly found in whole grains and
LEGUMES. Complex carbohydrates, which are generally large chains of
GLUCOSE molecules, take longer to digest and provide more nutrients than simple carbohydrates.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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