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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
{{Carbohydrates | state = expanded}} will show the template expanded, i.e. fully visible. {{Carbohydrates | state = autocollapse}} will show the template autocollapsed, i.e. if there is another collapsible item on the page (a navbox, sidebar, or table with the collapsible attribute), it is hidden apart from its title bar, but if not, it is ...
There are three principal classes of macronutrients: carbohydrate, protein and fat. [1] Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy.
Carbohydrates (literally hydrates of carbon) are chemical compounds, which together with proteins, lipids , and nucleic acids (RNA/DNA), constitute the 4 principal biological macromolecules of which all life on Earth is composed. Together with lipids, carbohydrates are the primary means by which living organisms store energy.
This is a list of sugars and sugar products. Sugar is the generalized name for sweet, short-chain, soluble carbohydrates , many of which are used in food. They are composed of carbon, hydrogen, and oxygen.
Lactose is a disaccharide found in animal milk. It consists of a molecule of D-galactose and a molecule of D-glucose bonded by beta-1-4 glycosidic linkage.. A carbohydrate (/ ˌ k ɑːr b oʊ ˈ h aɪ d r eɪ t /) is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula C m ...
Download as PDF; Printable version; In other projects ... carbohydrate metabolism. Violet nodes: ... To transclude this interactive template, use: ...
Polysaccharides, which include starch and glycogen, are often referred to as 'complex' carbohydrates because they are typically long multiple-branched chains of sugar units. Traditionally, simple carbohydrates were believed to be absorbed quickly, and therefore raise blood-glucose levels more rapidly than complex carbohydrates. This is inaccurate.