Food Source of Carbohydrates

What are Carbohydrates?

The most abundant organic molecule in nature is carbohydrates. It is a carbon, hydrogen, and oxygen macromolecule. This phrase is also known as saccharide or sugar. Carbohydrates are classified into monosaccharides, oligosaccharides, disaccharides, and polysaccharides based on the number of carbon atoms and the combinations of these. The simplest are monosaccharides, sometimes known as simple sugars. Among these are glucose, galactose, and fructose. Simple sugars are high-energy sources in the human body. Additionally, they are the starting materials for the synthesis of numerous chemicals. The most common type in the body is glucose, which can be stored as glycogen....

Categories of Carbohydrates Foods with Examples:

Monosaccharides – glucose, fructose, galactose, xylose Disaccharides – sucrose, lactose, maltose, trehalose Polyols – sorbitol, mannitol Oligosaccharides – maltodextrins, raffinose, stachyose, fructooligosaccharides Polysaccharides – amylose, cellulose, amylopectin, modified starches, hemicellulose, pectins, hydrocolloid...

Functions of Carbohydrates Foods:

Supplying energy to organs and tissues in the body Developing structural elements in animals and plants (e.g. cellulose in plants and chitin in arthropods) Photosynthesis in plants is the process by which carbohydrates are synthesized from carbon dioxide and water. Synthesis of coenzymes (for example, ribose in ATP, FAD, and NAD) as well as the backbone of the genetic material RNA Role in the immune system, fertilisation, pathogenesis prevention, and blood clotting...

Food Source of Carbohydrates:

Wheat, maize, rice, barley contains starch (polysaccharides) Fruits contain fructose and dietary fiber Milk contains lactose...

What are Lipids?

A lipid is a complex molecule made up of carbon, hydrogen, oxygen, nitrogen, and sulphur, as well as other minor elements. Fats, phospholipids, fat-soluble vitamins, waxes, and sterols are examples of these. These lipids’ primary functions include cell membrane production, energy storage, cellular signalling, and other minor nutrient functions in relation to vitamins A, D, E, and K. The majority of lipids present in food include cholesterol, triglycerides, and phospholipids. Lipids are essential for healthy health, and any deficiency might result in syndromes that impair optimum function. Yet, if lipid consumption is unbalanced, along with genetic inclinations, dyslipidaemia might develop, necessitating lipid restriction....

Categories of Lipits with Examples:

Fatty acids – arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid Glycerolipids Glycerophospholipids – phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine Sphingolipids – sphingomyelins, cerebrosides, and gangliosides. Sterol lipids – testosterone and androsterone Prenol lipids – quinones and hydroquinones Saccharolipids Polyketides – erythromycins, tetracyclines, avermectins...

Functions of Lipids Foods:

Cellular energy storage Supplying structural stability for cells and protecting important organs such as the kidney and liver Signaling processes in cells Reproductive hormone synthesis Increasing fat-soluble vitamin uptake and distribution...

Food Source of Lipids

Nuts such as peanuts, cashew nuts, almonds, walnut Fruits such as avocado legumes (soy) Fish and sea foods Seeds such as sunflower, flax, rapeseed seeds...

Difference Between Carbohydrates and Lipids

Carbohydrates Lipids Composition C, H, and O. C, H, O, N, and S are the minor elements Forms Monosaccharides, disaccharides, oligosaccharides, polysaccharides  Fats, phospholipids, fat-soluble vitamins, waxes, sterols Function Energy supply, structural element, photosynthesis, immune system, coenzyme synthesis  Cellular energy storage, structural stability, signaling processes, reproductive hormone synthesis, vitamin uptake and distribution Examples Glucose, Fructose, Sucrose, Lactose, Cellulose, Starch  Arachidonic acid, Phosphatidylcholine, Testosterone, Quinones, e rythromycins Food sources  Starchy plant-based foods, fruits, milk. Nuts, fruits, legumes, fish, seeds...

Conclusion:

In conclusion, Biomolecules are classified into two types: carbohydrates and lipids. These are important energy sources. Carbohydrates are the most numerous, and they serve as quick energy sources. Lipids, on the other hand, serve as long-term energy reserves and are ready for energy release when carbs are scarce. Additionally, carbohydrates are water soluble, but most fats are not. Certain lipids, however, are amphipathic. Carbohydrates also comprise C, H, and O, whereas lipids contain C, H, O, N, and S. This concludes the distinction between carbohydrates and fats....