Carbohydrates

The count carbohydrates with proteins and fats are to the basic food materials. There are people for the usable carbohydrates (sugar, glucose = grape sugar, Munoz anchorites,  dis saccharides) and unusable carbohydrates (fiber).

Carbohydrates - Types
Carbohydrates differ in their molecular size, Bind gnat and components. The term “carbohydrate” includes many different substances, of which the following for human consumption are important:

* Munoz anchorites (single sugar)
Consist of a molecule. Of importance is glucose (glucose, dextrose). They are all actively involved in the metabolism. Glucose is the key substance of the carbohydrate and can be used by all cells recovered.

* Di saccharides (double sugar)
Consist of two linked Munoz anchorites. The most important are sucrose (beet sugar from glucose and fructose), maltose (malt sugar from glucose and glucose) and lactose (milk sugar from glucose and galactic).

* Polly saccharides (multiple sugar)
Arise through the combination of many Munoz anchorites (up to 10,000) to a molecule. The Bind gnat decides on the digestibility: enabling the digestive enzymes of the people to plant starch (Asylums) in glucose units, as well as the animal strength (glycogen - storage form of carbohydrate in human and animal). Plants are not only strength, but also for the people under auricle “cellulose”. They, too, is composed of glucose units whose loyalty to humans but not fissile. “Fiber” this group of substances but for a good bowel function is essential. More under auricle polysaccharides are hemi cellulose, pectin and lignin.

* Dex tin
Degradation products are the strength and the Glycogens arise and the enzymatic degradation or in the processing of starchy foods, such as Heat over 150 degrees Celsius.