Question 1: What is the concept of carbohydrate? Please illustrate the main food sources of carbohydrates: sucrose, grains (such as rice, wheat, corn, barley, oats, sorghum, etc. ), fruits (such as sugar cane, melon, watermelon, banana, grape, etc. ), nuts and vegetables (such as carrots and sweet potatoes). ). What are the high-fat foods? The following foods are high in fat, and high-calorie foods are also junk food. Eating more 1 is not easy. Fried food is high in calories, high in oil and oxidizing substances, and it is easy to cause obesity if eaten frequently; It is the most dangerous food leading to hyperlipidemia and coronary heart disease. In the process of frying, a large number of carcinogens are often produced. Studies have shown that the incidence of certain cancers is much higher for people who often eat fried food than for people who don't eat fried food or seldom eat it. 2. Canned food, whether it is canned fruit or canned meat, has suffered great damage to its nutrients, especially various vitamins. In addition, protein in canned products is often denatured, which greatly reduces its digestibility and nutritional value. In addition, many canned fruits contain high sugar, which is ingested into the human body as a liquid carrier, which greatly increases the absorption rate of sugar, which can lead to a sharp rise in blood sugar and an increase in pancreatic load in a short time after eating. At the same time, because of its high energy, it is suspected of causing obesity. 3. Pickled foods need a lot of salt in the pickling process, which will lead to excessive sodium content in such foods, increase the burden on the kidneys of people who often eat pickled foods, and increase the risk of hypertension. In addition, a large number of carcinogenic nitrosamines can be produced during the curing process of food, which leads to an increased risk of malignant tumors such as nasopharyngeal carcinoma. In addition, because high concentration of salt can seriously damage gastrointestinal mucosa, people who often eat pickled food have a higher incidence of gastrointestinal inflammation and ulcer. 4. Processed meat food (ham sausage, etc.). This kind of food contains a certain amount of nitrite, so it may have the potential risk of cancer. In addition, due to the addition of preservatives, color enhancers and color retention agents, the burden on the human liver is increased. In addition, products such as ham are mostly high-sodium foods. Eating too much will lead to high salt intake, blood pressure fluctuation and renal function damage. 5. Although fat and animal viscera contain a certain amount of high-quality protein, vitamins and minerals, fat and animal viscera contain a lot of saturated fat and cholesterol, which have been identified as the two most important dietary factors leading to heart disease. It is now clear that long-term consumption of animal viscera foods will greatly increase the risk of cardiovascular diseases and malignant tumors (such as colon cancer and breast cancer). 6. Cream products Regular consumption of cream products will lead to weight gain and even increase blood sugar and blood lipids. Eating cream cake before meals will also reduce appetite. High-fat and high-sugar components often affect gastrointestinal emptying and even lead to gastroesophageal reflux. Many people will have symptoms such as acid reflux and heartburn after eating cream products on an empty stomach. 7. Instant noodles are foods with high salt, high fat, low vitamins and minerals. On the one hand, due to the high salt content, the renal load increases, which will increase blood pressure; On the other hand, it contains a certain amount of artificial fat (trans fatty acids), which has a considerable negative impact on the cardiovascular system. In addition, it contains preservatives and spices, which may have potential adverse effects on the liver. 8. Barbecue foods contain triphenyltetrapropylpyridine, which is a strong carcinogen. 1) Animal fat (excluding fish oil), fat meat (excluding fish), cream, cheese, butter, roe, ham, bacon, sausage, ham sausage, bacon, roast duck, roast chicken, luncheon meat, canned meat (excluding canned fish), chicken skin, fish skin (excluding fish skin) and animal offal. Long-term consumption will cause obesity, fatty liver, coronary heart disease, hyperlipidemia, hypertension, arteriosclerosis and other diseases! Go to * * * for dinner! (2) Egg yolk and milk are not high in fat content, so you can safely eat them! However, the cholesterol content in egg yolk is high, so it should be eaten reasonably! (3) Unsaturated fatty acids are the main components of oils and fats contained in vegetable oils, soybeans, peanuts, sesame seeds and sunflower seeds. It will not cause harm to human body after eating. But also can soften blood vessels, which is conducive to eating more.

Question 2: What are carbohydrates? Carbohydrate, also known as sugar, is the main source of human thermal energy. After it is digested in human body, it is mainly absorbed and utilized in the form of glucose. Glucose can be rapidly oxidized and provide energy. Each gram of carbohydrate can release 4 kilocalories when it is oxidized and burned in human body. In China, starchy food is the staple food, and 60-70% of the total heat energy of human body comes from sugar in food, which is mainly supplied by starchy food such as rice, flour, corn and millet. These carbohydrates are part of the body and play an important role in many life processes. For example, glycolipids formed by carbohydrates and lipids are components of cell membranes and nerve tissues, mucopolysaccharides and mucins synthesized by protein are the basis of connective tissues, and glycoproteins formed by the combination of carbohydrates and protein can constitute substances with important biological activities such as antibodies, certain enzymes and hormones. The human brain and red blood cells must rely on blood sugar for energy supply, so they also need sugar to maintain the normal functions of the nervous system and red blood cells. Sugar is also closely related to fat and protein metabolism. Sugar can save protein. After protein enters the body, the concentration of free amino acids in tissues increases, and the synthesis of protein from this amino acid is an energy-consuming process. If sugar is taken to supplement energy at the same time, some amino acids can be saved, which is beneficial to the synthesis of protein. Dietary fiber is a kind of sugar, which cannot be decomposed by human digestive enzymes. Although it can't be absorbed, it can absorb water, make feces soft and increase in volume, thus promoting intestinal peristalsis and helping defecation.

Energy supply is the main function of sugar and the main component of nerve and cell. Adults need 6 grams of sugar per kilogram of body weight every day on average. Although fat produces twice as many calories as sugar, there is more sugar in the diet than fat. Sugar is a nutrient that produces heat energy. It keeps the human body warm. People often say that "it's warm when you're full" is the truth.

Sugar participates in many life activities in the body. For example, glycoprotein is an important component of cell membrane; Mucin is an important component of connective tissue; Glycolipids are an important part of nerve tissue.

When glycogen is stored in the liver, the human body's resistance to some bacterial toxins will be enhanced accordingly. Therefore, keeping the liver rich in glycogen can protect the liver and improve its normal detoxification function.

Sugar is widely distributed in nature and easily available. Using sugar to supply heat energy can save protein and make protein mainly used for tissue construction and regeneration.

Fat is completely oxidized in the human body, and energy needs to be supplied by sugar. When the body is short of sugar, or the body can't use sugar (such as diabetics), most of the energy needed is supplied by fat. Incomplete oxidation of fat will produce a certain amount of ketone bodies, and its excessive accumulation will make blood acidity high and alkalinity low, thus causing ketotic coma. So sugar has anti-ketonic effect.

Cellulose, which is not digested and absorbed by human body, can promote intestinal peristalsis, prevent constipation and provide energy for microorganisms in intestinal cavity to synthesize vitamin B.

Sugar is not only food, but also can be used as seasoning to adjust the flavor of food and increase appetite.

In the preparation of food, sugar can increase sweetness, flavor and interest, and it is also an easily digestible source of heat energy, so people especially like sweets. But don't eat too much sugar and sweets. Eating too much is not beneficial, but harmful.

1? Lack of sugar and nutrition. If you eat more sugar or sweets every day, you should eat less other nutritious foods. Especially for children, if they eat too much sugar or sweets, they will eat less at dinner, and protein, minerals and vitamins will not be replenished in time, resulting in insufficient nutrition.

2? Sugar and dental caries. Eating sweets often provides good conditions for the growth and reproduction of bacteria in the oral cavity, which is easily influenced by lactic acid bacteria to produce acidic substances, decalcify teeth and easily lead to dental caries.

3? Sugar and obesity. If you eat too much sugar, the rest will turn into fat, leading to obesity, obesity, diabetes and hyperlipidemia.

4? Sugar and fractures. Too much sugar will reduce the content of vitamin B 1 in the body. Because vitamin B 1 is an essential substance when sugar is converted into energy in the body, the deficiency of vitamin B 1 greatly reduces the activity ability of nerves and muscles. Therefore, accidental falls are easy to break.

5? Sugar and cancer. Experimental studies have confirmed that cancer is closely related to calcium deficiency, and sugar that can cause calcium deficiency is considered as one of the inducing factors of some cancers.

6? Sugar and longevity. People who eat high-sugar food for a long time will cause malnutrition, hepatorenal enlargement, high fat content and shortened life expectancy.

Let's talk about how to establish a correct habit of eating sugar. People who eat sugar, especially children who love sugar, should correct their sugar-containing habits, chew up the sugar when eating it, and try to shorten the sugar in their mouths ... >>

Question 3: What are the main food sources of carbohydrates? Sucrose, cereals (such as rice, wheat, corn, barley, oats, sorghum, etc. ), fruits (such as sugar cane, melon, watermelon, banana, grape, etc. ), nuts and vegetables (such as carrots and sweet potatoes). ).

Carbohydrate is the basic substance and main energy source for human survival, and it is also the main source of blood sugar production. Carbohydrates in the diet should account for about 60% of energy. Glucose, sucrose, starch and dietary fiber are all carbohydrates. (Dietary fiber is not included in the calculation of food content)

rich

aquatic product

vegetables

bean products

All kinds of food crops

Medicine and food

Seasoning salt products

fruit

dry fruit

other

lotus root starch

95g/100g

maltose

82g/ 100g

popcorn

77.78g/100g

malted milk

77 g/100g

honey

75.6g/100g

black tea

59.2g/100g

scented tea

58. 1 g/100g

cocoa powder

54.5g/100g

Chocolate

53.4g/100g

Red bean sauce

52.7g/100g

Raisin tonic wine

83.4g/100g

Joule jujube

82g/ 100g

dried fig

77.8g/100g

longan aril

73.5g/100g

Ginkgo tree

72.6g/100g

red date

67.8g/100g

lotus seed

67.2g/100g

golden silk jujube

76.7g/100g

wild jujube

73.3g/100g

refined sugar

99.9g/100g

crystal sugar

99.3g/100g

brown sugar

96.6 g/100g

pepper

76.9g/100g

Sichuan pepper

66.5g/100g

Curry dishes

63.3g/100g

Fennel seed

55.5g/100g

Fuling

82.6g/100g

Dried orange peel

79g/100g

purple perilla

77 g/100g

dark plum

76.6 g/100g

licorice

75g/100g

Angelica dahurica root

74. 1 g/100g

cinnamon

71.5g/100g

Amomum fruit

69g/100g

Dried mint

67.6g/100g

light purple

67.4g/100g

momordica grosvenori

65.6g/100g

Chinese wolfberry

64. 1 g/100g

Hongse flowers

63.3g/100g

Chinese Caterpillar Fungus

61.6g/100g

kudzuvine root powder

88. 12g/ 100g

rice noodles

85.8g/100g

fans

83.7g/100g

polished glutinous rice

78.3g/100g

unpolished rice

77.9g/100g

rice

77.9g/100g

milled rice

77.4g/100g

scented rice

77.2g/100g

broom corn millet

76.9g/100g

wheat

75.2g/100g

millet

75. 1 g/100g

Unshelled sorghum

74.7g/100g

wheat flour

73.5g/100g

barley

73.3g/100g

buckwheat

73g/ 100g

black kerneled rice

72.2g/100g

The seed of Job's tears.

7 1. 1 g/100g

soba noodle

70.2g/100g

rolled oats

66.9g/100g

oat

61.6g/100g

bread

58.6g/100g

Pea grain

65.8g/100g

red bean shrub

63.4g/100g

Huadou

62.7g/100g

mung bean

62g/ 100g

broad bean

61.5g/100g

Yuanmo

70.3 grams &>>

Question 4: What are the carbohydrate foods? carbohydrate

Carbohydrate consists of three elements: carbon, hydrogen and oxygen. Because the ratio of hydrogen to oxygen is two to one, which is the same as water, it is called carbohydrate. It is the cheapest of the three main nutrients that provide heat energy for human body. Carbohydrates in food can be divided into two categories: effective carbohydrates that people can absorb and utilize, such as monosaccharides, disaccharides, polysaccharides and ineffective carbohydrates that people can't digest, such as cellulose.

First, the main physiological functions of carbohydrates

1, an important substance that constitutes the body;

2. provide heat energy;

3. Adjust the taste of food;

4. Energy necessary to maintain brain function;

5. Regulate fat metabolism;

6. Provide dietary fiber;

Second, carbohydrates and health.

Lack of carbohydrate in diet can lead to general weakness, fatigue, decreased blood sugar content, dizziness, palpitation, brain dysfunction and so on. Severe cases can lead to hypoglycemia coma.

When there are too many carbohydrates in the diet, they will be converted into fat and stored in the body, which will make people too obese and lead to various diseases such as hyperlipidemia and diabetes.

Third, the recommended daily intake of carbohydrates and their food sources.

Generally speaking, carbohydrates have no specific dietary requirements. It is mainly to obtain a reasonable proportion of calorie intake from carbohydrates. In addition, at least 50 ~100g of digestible carbohydrates should be ingested every day to prevent carbohydrate deficiency.

The main food sources of carbohydrates are: sucrose, grains (such as rice, wheat, corn, barley, oats, sorghum, etc. ), fruits (such as sugar cane, melon, watermelon, banana, grape, etc. ), nuts and vegetables (such as carrots and sweet potatoes). ).

Question 5: What are carbohydrates and what foods are carbohydrates? Definition: Carbohydrates are also floating carbohydrates, mainly composed of carbon, hydrogen and oxygen. Glucose, sucrose, starch and cellulose are all carbohydrates.

We can't say which foods are carbohydrates, only that those foods have higher carbohydrate content. Generally, foods with high carbohydrate content include staple foods, such as rice, noodles, steamed bread, beans and potatoes. And sweets, such as sugar and honey. There are kelp, fungus and other foods that are also rich in polysaccharides, which are very beneficial to human health.

The sources of online carbohydrates are sucrose, cereals (such as rice, wheat, corn, barley, oats, sorghum, etc. ), fruit food sources (such as sugar cane, melon, watermelon, banana, grape, etc. ), nuts, vegetables (such as carrots, sweet potatoes and so on. ) and so on.

People must eat enough carbohydrates every day, and the staple food is about 350g~500g (that is, 7 Liang ~ 1 kg), because carbohydrates are the fastest nutrient to provide energy and play an extremely important role. The main physiological functions of carbohydrates are:

1, an important substance that constitutes the body;

2. store and provide heat energy;

3. Energy necessary to maintain brain function;

4. Regulating fat metabolism;

5. Provide dietary fiber;

6. Save protein;

7. Anti-ketogenic effect;

8. Detoxification;

9. Enhance intestinal function;

If carbohydrate intake is insufficient, it is easy to cause insufficient nutrition supply to the brain and cause brain dysfunction and other diseases.

It is written on the internet that the lack of carbohydrates in the diet will lead to general weakness, fatigue, decreased blood sugar content, dizziness, palpitations, brain dysfunction and so on. Severe cases can lead to hypoglycemia coma. When there are too many carbohydrates in the diet, they will be converted into fat and stored in the body, which will make people too obese and lead to various diseases such as hyperlipidemia and diabetes.

All the above are written by me according to the knowledge in books and the information on the Internet. Please respect the fruits of others' labor and don't copy them!

Question 6: What are the carbohydrate foods? Low-carbohydrate foods can help you lose weight.

Good carbohydrates

Fiber-rich vegetables, beans, low GI fruits and whole grains have little effect on insulin levels. Low-carbohydrate foods are foods that like whole grains. The fiber quality of the whole grain is complete, and the absorption of carbohydrates will not be too fast, which is helpful to control blood sugar, increase satiety and slow down the emergence of hunger.

Whole grains include:

Brown rice, oatmeal, barley, wild rice and unpolished whole Gu Mi.

"bad" carbohydrates

Bad carbohydrates are refined, processed and low in fiber content, such as white bread, white rice, baked cakes and biscuits, pizza crust and so on. These will all lead to obesity. It is best to eat as little as possible.

In order to maintain a healthy lifestyle, many people adopt popular diets to lose weight. The two most popular choices are low-carbohydrate and low-fat diets. Although these diets may not be suitable for everyone, they do have some similarities in healthy low-fat meat and low-carbohydrate vegetables. The following are the best recipes recommended.

1. Vegetables and lettuce: It is a good idea to include a lot of vegetables in every meal. In the case of increasing the amount of food, it will not increase too much calories. Dark leafy vegetables are a wise choice because they contain more minerals and vitamins.

2. Asparagus: This low-carbohydrate vegetable can be used as the core of this dish. Asparagus is low in calories and rich in folic acid, vitamin A and other nutrients.

3. Pumpkin: Pumpkin is another low-calorie and low-carbohydrate vegetable. You can make salad or stir-fry, or stir-fry with other vegetables.

4, tomatoes: tomatoes can be used as a staple food seasoning, and have a wide range of uses in the kitchen. Tomato soup is delicious. It can also be made into salad or eaten raw.

5. Salmon: This kind of fish is rich in unsaturated fatty acids, which is very beneficial to health. Its omega-3 fatty acids contribute to the health of the cardiovascular system. In addition, salmon is the source of high-quality protein.

6. Chicken: With low fat content, it is a high-quality protein source. Organic farmed chicken is the best choice.

7. Game meat products: venison, elk and other wild animals have low fat content, which is a good substitute for hormone-contaminated beef.

8. Broth or stock: These two kinds of soups are the basic soups for stews and sauces. They can be used in other meat recipes to keep moist during cooking.

9. Berries: For people who like sweets, eating berries is a healthy way. Berries are rich in vitamins and antioxidants and are delicious salads and desserts.

10, Wine: Studies show that wine consumption is related to health. Wine is also a key ingredient in some dishes.

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Question 7: What do you mean by carbohydrate? Carbohydrate consists of three elements: carbon, hydrogen and oxygen. Because the ratio of hydrogen to oxygen is two to one, which is the same as water, it is called carbohydrate. It is the cheapest of the three main nutrients that provide heat energy for human body. Carbohydrates in food can be divided into two categories: effective carbohydrates that people can absorb and utilize, such as monosaccharides, disaccharides, polysaccharides and ineffective carbohydrates that people can't digest, such as cellulose, which are essential substances for human body.

Carbohydrate is the main source of energy needed by all living things to maintain life activities. It is not only a nutrient, but also some of them have special physiological activities. For example, heparin in the liver has anticoagulant effect; The sugar in blood type is related to immune activity. In addition, the components of nucleic acid also contain carbohydrates-ribose and deoxyribose. Therefore, sugar compounds are more important to medicine.

The most abundant organic compounds in nature are those with broad-spectrum chemical structure and biological functions. It can be represented by the general formula CX (H2O) y, including monosaccharide, oligosaccharide, starch, hemicellulose, cellulose, complex polysaccharide, sugar derivatives and so on. It is mainly formed by photosynthesis of green plants and is the initial product of photosynthesis. In terms of chemical structure, it is a compound containing polyhydroxy aldehyde or ketone or a compound that is hydrolyzed into polyhydroxy aldehyde or ketone. For example, glucose containing one aldehyde group and six carbon atoms is called hexose. Fructose contains one ketone group and six carbon atoms and is called hexose. Together with protein and fat, it is the three basic substances in the biological world, providing the main energy for the growth, movement and reproduction of organisms. It is one of the essential and important substances for human survival and development.

Source: Baidu Encyclopedia