Side-Green.Com - Classification of Carbohydrates - Carbohydrates are the main source of calories for humans. Although the number of calories produced only 4 cal of 1 gram of carbohydrates, but when compared to proteins and fats, carbohydrates are a source of calories are more easily obtained. Besides, there are several types of carbohydrates that contain fiber (dietary fiber), which is useful for digestion.
Carbohydrates are a source of energy for all individuals. Carbohydrates can easily get and almost all foods contain carbohydrates. Based on the chemical composition of carbohydrates, the carbohydrate is divided into three, namely:
1. Monosaccharides
Monosaccharides classified simplest carbohydrates and is the smallest molecule of carbohydrate. Monosaccharides can be directly absorbed by the body through the intestinal wall and into the bloodstream. The formation of monosaccharides in the body is formed from the breakdown of the two kinds of other saccharides.
Carbohydrates are a source of energy for all individuals. Carbohydrates can easily get and almost all foods contain carbohydrates. Based on the chemical composition of carbohydrates, the carbohydrate is divided into three, namely:
1. Monosaccharides
Monosaccharides classified simplest carbohydrates and is the smallest molecule of carbohydrate. Monosaccharides can be directly absorbed by the body through the intestinal wall and into the bloodstream. The formation of monosaccharides in the body is formed from the breakdown of the two kinds of other saccharides.
There are 3 kinds of monosaccharides, namely:
- Glucose. Also called dextrose. These nutrients are found in many fruits and vegetables. All types of carbohydrates in the body are converted into glucose.
- Fructose. Also called levulose. This substance along with glucose present in fruits, mainly contained in the honey so as to provide a distinctive sweet taste of honey.
- galactose. Is a solution of the disaccharide galactose, often also referred to as milk sugar produced from cow's milk or breast milk.
2. Disaccharides
Disaccharide is an amalgamation of the two kinds of monosaccharide molecules. Breakdown occurs in the body with the help of enzymes. Disaccharides are important in food ingredients are:
Disaccharide is an amalgamation of the two kinds of monosaccharide molecules. Breakdown occurs in the body with the help of enzymes. Disaccharides are important in food ingredients are:
- Sucrose (sugar). In the process of digestion, sucrose is broken down into glucose and fructose. Sucrose abundant in sugar cane and palm sugar.
- Maltose. Maltose is the result of the breakdown of starch. Maltose will be split back into two molecules of glucose. Contained in the wheat growing (sprouts).
- Lactose (milk sugar). The many types of carbohydrates found in milk. in body, difficult to digest lactose compared with sucrose and maltose. Difficulty in digesting lactose in the body, in some people can cause health effects.
The occurrence of diarrhea after consuming lactose is one impact. Lactose intolerance is a condition in which a person can not digest lactose in the intestine tenue. People who suffer from lactose intolerance can not consume milk with high lactose content.
Levels of lactose in cow's milk between 4-5%, whereas in human milk between 6 -7%. Digestion of lactose in the back will be broken down into one molecule of glucose and one galactose molecule.
3 Polysaccharides
Polysaccharide is an amalgamation of several monosaccharide molecules. Some important polysaccharides are starch, glycogen, and cellulose. Starch is a very important source of calories, because most of the carbohydrates in the food contained in the form of starch.
Glycogen is the carbohydrate reserves in the body is stored in the liver and muscles. Therefore glycogen found in many food ingredients derived from animal form of meat.
While cellulose is part of the plant that can not be digested by the human digestive organs. But cellulose has other benefits for the body. Some cellulose functions in the body are:
Levels of lactose in cow's milk between 4-5%, whereas in human milk between 6 -7%. Digestion of lactose in the back will be broken down into one molecule of glucose and one galactose molecule.
3 Polysaccharides
Polysaccharide is an amalgamation of several monosaccharide molecules. Some important polysaccharides are starch, glycogen, and cellulose. Starch is a very important source of calories, because most of the carbohydrates in the food contained in the form of starch.
Glycogen is the carbohydrate reserves in the body is stored in the liver and muscles. Therefore glycogen found in many food ingredients derived from animal form of meat.
While cellulose is part of the plant that can not be digested by the human digestive organs. But cellulose has other benefits for the body. Some cellulose functions in the body are:
- stimulate the digestive system to get enough sap digestibility.
- Establish the volume of food that gives a sense of satiety.
- To help solidify the stool (residual nutrients can not be absorbed again by the intestinal wall.
4 Fiber
Part of carbohydrates that are not less important is sellulose, which is often also called fiber. Fiber found in many vegetables, especially on the leaves and fruit. The older the fruit and vegetables more and more fiber content. The nature of the fiber is soluble and can not be digested by the body. Fiber is not useful for growth, but useful for the body.
Fiber function in particular are:
Part of carbohydrates that are not less important is sellulose, which is often also called fiber. Fiber found in many vegetables, especially on the leaves and fruit. The older the fruit and vegetables more and more fiber content. The nature of the fiber is soluble and can not be digested by the body. Fiber is not useful for growth, but useful for the body.
Fiber function in particular are:
- Maintain a healthy body (draw water from the blood vessels so that the stool so soft, and encourage efficient spending through the intestines).
- Fiber can also reduce the absorption of fat so that the blood cholesterol levels go down and the risk of coronary heart disease is small.
- Fiber helps you lose weight. Sources of fiber are whole grains skin and meat, fruits and vegetables. Adults should consume 25 grams of fiber / hr.
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