question 1: is the carbohydrate starch? not necessarily!

Carbohydrate is composed of three elements: carbon, hydrogen and oxygen. Because the ratio of hydrogen to oxygen is two to one, it is the same as water, so it is called carbohydrate.

So starch is carbohydrate, but carbohydrate is not necessarily starch!

Question 2: What's the difference between carbohydrate and sugar? Is starch a carbohydrate? Starch is a high polymer of glucose, so starch belongs to sugar, and sugar is also called carbohydrate. They are all carbohydrates! Therefore, carbohydrate has the widest range.

Question 3: Is carbohydrate starch? Starch, also known as starch in catering industry, is a high polymer of glucose, with the general formula of [(C6H12O6)n] (obviously carbohydrate from the molecular formula). When it is hydrolyzed to disaccharide, it is maltose, with the chemical formula of (C12H22O11), and glucose is obtained after complete hydrolysis, with the chemical formula of. Starch includes amylose and amylopectin. Amylose contains hundreds of glucose units, while amylopectin contains thousands of glucose units. In natural starch, about 22% ~ 26% is linear, which is soluble, and the rest is amylopectin. When detected by iodine solution, amylose solution is blue, while amylopectin turns red-brown when it comes into contact with iodine. (The reason is that amylose with long spiral segments can form a complex with long-chain poly i3-and produce blue color. Amylose-iodine complex contains 1.9% iodine. The combination of amylopectin and iodine produces reddish-purplish red, because the branching of amylopectin is too short for forming long-chain poly i3-. Starch is a nutrient stored in plants, which is stored in seeds and tubers. The starch content in all kinds of plants is high, including 62% ~ 86% in rice, 57% ~ 75% in wheat, 65% ~ 72% in maize and 12% ~ 14% in potato. Starch is an important part of food, and it feels a little sweet when chewing rice, etc. This is because amylase in saliva hydrolyzes starch into disaccharide-maltose. After food enters the gastrointestinal tract, it can also be hydrolyzed by salivary amylase secreted by the pancreas, and the formed glucose is absorbed by the small intestine wall and becomes a nutrient for human tissues. Partial hydrolysis of amylopectin can produce a mixture called dextrin. Dextrin is mainly used as food additive, glue, paste, and in the manufacture (finishing) of paper and textiles.

question 4: what are carbohydrates and what are starchy? Carbohydrate mainly refers to sugar. Because in the past, people thought that the composition of sugar was Cn(H2O)m, and it seemed that the composition of sugar was carbon and water, but later people found that the composition of many sugar substances could not be expressed by such a formula. . . But people are still used to speaking in that way. . . Because most foods contain starch, glucose or cellulose, they all belong to sugar, so carbohydrates in food mainly refer to sugar substances. . .

all food crops contain starch, such as corn, rice, flour, mung beans, broad beans and peas. The latter three kinds of starch can be made into vermicelli. The sweet potato (sweet potato), potato and lotus root are all high in starch content. Generally speaking, leafy vegetables have low starch content. Other starchy foods include cakes and lotus roots. Foods rich in carbohydrates include rice, corn and wheat, while root vegetables include potatoes, yams and potatoes. In addition, all kinds of fruits with more starch, such as beans and bananas, are also included in starchy foods, such as cereals, flour (rice, rice flour, bean jelly, glutinous rice balls, rice cakes, cereal, bread, steamed bread, steamed buns, dumpling skins, wonton skins, noodles, pancakes, steamed dumplings, corn, cakes, biscuits, mala cakes, chicken slices cakes, radish cakes, etc. Pumpkin, lotus root ... beans (peas, mung beans, red beans ... fruits with high starch content (bananas, plantains, apples, dates, peaches ... high-calorie fruits: melons, durians, lychees, longan ... How should we choose foods with starch in our lives? Besides pancakes, rice and other staple foods, noodles, bean jelly and steamed dumplings made of buckwheat are also good choices. Besides, for busy office workers. It should be the first choice to roughly process whole grain foods, such as cereal bread, that have not been removed from the husk in supermarkets. Pay attention to recognition when buying cereal bread: if the first place in the ingredient list is cereal, it means that its cereal content is indeed rich; If the cereal ingredients are behind other ingredients or sugar, it means that there are not many cereal ingredients in this food. Another way is to hold the bread in your hand. If you feel that bread is dense and compact, with obvious wheat grains, it is bread rich in cereals. Grains porridge rich in B vitamins and vitamin E, such as Laba porridge, Babao lotus porridge and lotus leaf porridge, is more suitable for middle-aged and elderly people.

question 5: is starch a carbohydrate? Want to eat more carbohydrates? Do you want to eat more starch? 11% starch is just a manifestation of carbohydrates, with single nutrition, rich nutrition and more carbohydrates, and only a variety < P > Question 6: Why do carbohydrates and starch easily make people fat? After being decomposed in the body, starch is mainly supplied with energy for normal physiological activities of the body in the form of sugar;

or converted into fat and stored;

Therefore, it is easy to get fat, especially for some people who have been working in the office for a long time. Because of less physical activity, it is more prone to subcutaneous fat accumulation.

Question 7: Flour is full of carbohydrates. Why is it not sweet? The main carbohydrates are starch and protein. Carbohydrates include fat, fiber and starch, and the final products of its metabolism are water and carbon dioxide. Starch is sweet only when it is hydrolyzed into sugar. For example, steamed bread made of flour is sweet when it is chewed repeatedly in the mouth and saliva is secreted by human amylase.