1. cereals: mainly derived from cereals, including rice, flour and coarse grains. Such as buckwheat, oats, brown rice, corn and so on.
2. Potatoes: mainly sweet potatoes, sweet potatoes, taro, yam, potatoes and so on.
3. Vegetables: Lily and lotus root contain more carbohydrates;
4. Dairy products: Dairy products also contain a certain amount of carbohydrates.
Carbohydrates are a large class of compounds composed of carbon, hydrogen and oxygen. Carbohydrate food can provide energy for the body and meet physiological needs. Carbohydrate is the main source of blood sugar and energy intake for our body. Glucose, sucrose, starch and cellulose are all carbohydrates.
Before people knew the chemical properties and composition of carbohydrates, carbohydrates had been well used. Now, plants rich in carbohydrates are used as food to make fermented drinks and animal feed.
It was not until the18th century that German scholar Magraff separated pure sugar from beet and glucose from grape, and the research on carbohydrates developed rapidly. 18 12 years, Russian chemists reported that the main form of carbohydrates in plants is starch, which can be hydrolyzed into glucose when heated in dilute acid.
1884 points out that carbohydrates contain three elements of C, H and O in a certain proportion, in which the ratio of H to O is exactly the same as that of water, which is 2: 1, just like the compound of carbon and water, so it is called carbohydrates, and this name has been used ever since.