carbohydratesfurther
Carbohydratesfurther is not a standard scientific term; this article uses it as a prompt to summarize the science and nutrition of carbohydrates beyond basic definitions. Carbohydrates are a broad class of organic compounds found in foods and living tissues, providing a primary energy source for the body. They consist of carbon, hydrogen, and oxygen, often with a hydrogen to oxygen ratio similar to water. In nutrition, they are commonly divided into simple carbohydrates (monosaccharides and disaccharides) and complex carbohydrates (oligosaccharides and polysaccharides).
Monosaccharides include glucose, fructose, and galactose; disaccharides include sucrose, lactose, and maltose. Complex carbohydrates encompass starch,
Dietary patterns emphasize carbohydrates from whole, minimally processed foods—fruits, vegetables, legumes, whole grains, and certain dairy
In food science, carbohydrates serve as energy sources, thickeners, texturizers, and fermentation substrates. Understanding carbohydrate types,