carbonhydrate

Carbonhydrate, a less common variant of carbohydrate, refers to a large family of organic compounds composed of carbon, hydrogen, and oxygen, usually with the empirical formula (CH2O)n. The standard term in biochemistry is carbohydrate.

Carbohydrates are commonly grouped into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides such as glucose and fructose are simple sugars; disaccharides such as sucrose and lactose consist of two monosaccharide units; oligosaccharides contain several units; polysaccharides such as starch, glycogen, cellulose, and chitin are long chains.

They provide energy via glycolysis and respiration; starch and glycogen store energy in plants and animals; cellulose and chitin have structural roles; dietary fiber includes certain polysaccharides that resist digestion and aid gut function.

Carbohydrates occur in a wide range of foods: fruits, vegetables, grains, and legumes. Dietary fiber, a subset of polysaccharides, is important for digestive health. Intakes are typically balanced with other macronutrients, and a focus on complex carbohydrates and fiber is commonly recommended in dietary guidelines.