Carbohydrate consists of three elements: carbon, hydrogen and oxygen. Together with similar products and protein, they are called "three major productivity nutrients".
Classification of carbohydrates; Carbohydrate is a large class of organic compounds, and the degree of polymerization is divided into sugar, oligosaccharide and polysaccharide.
Sugar (1~2 sugar molecules).
Monosaccharide: glucose, galactose, fructose.
Disaccharides: sucrose, lactose, maltose, trehalose.
Sugar alcohols: sorbitol, mannitol.
Oligosaccharides (3~9 sugar molecules).
Isomaltooligosaccharide: maltodextrin.
Other oligosaccharides: raffinose, stachyose, fructooligosaccharides.
Polysaccharide (10 sugar molecule).
Starch: amylose, amylopectin and modified starch.
Non-starch polysaccharide: cellulose, hemicellulose, pectin, hydrocolloid.
Physiological functions of carbohydrates: storing and providing energy; Constitute body tissues and important life substances; Save protein; Copper resistance effect; Detoxification; Enhance intestinal function.
Dietary reference intake.
Energy supply ratio of carbohydrates: 50%~65%.
Food sources: the main sources of starch in good food are grains and potatoes; The main sources of monosaccharide and disaccharide are sucrose, candy, sweets, cakes, sweet fruits, sugary drinks and honey.
Blood sugar index
It is an index to measure the influence of a certain food or a certain dietary component on blood sugar concentration; G-induced food or diet is digested quickly and absorbed completely after entering the gastrointestinal tract, and glucose enters the blood rapidly, and the blood glucose concentration fluctuates greatly; The food or diet with low G 1 stays in the gastrointestinal tract for a long time and is released slowly. After the grape pond enters the blood, the peak value is low, the decline speed is slow, and the blood concentration fluctuates slightly.