The percentage of carbohydrate content of each common food is:

1. Staple food

White sugar?99?; Brown sugar?93; Dried vermicelli?84?; Doughnut flour?82?; Honey?80; Cream of wheat?73?; Chocolate?66; Cake?65; Buttermilk powder?55; Tea 52; Rice 76; Glutinous rice 76; Sorghum rice 75; Barley 72 ; wheat flour 72; corn 72; noodles 72; steamed bread 48; pancake fritters 47; rice 25; oats 66; buckwheat 66; Job's tears 64; barley 63; adzuki beans 61; mung beans 59; bean curd 15; milk 5; bean curd 2.8;

2. Fruits

raisins 79; dried jujubes 73; dried longan 65; dried lychee 56; ripe chestnuts 45; ume plums 42; fresh jujube 23; hawthorn 22; peanut kernel 22; sugarcane 21; banana 20; fried watermelon seeds 20; pomegranate 17; persimmon 11; cantaloupe 9; mango 15; fresh longan 15; apple 13; olive 12; pomelo 12; fig 12; orange 12, tangerine 12; kiwi 11; strawberries 6; coconut 10; lemon 9; pineapple 9; pear 9; cherries 9;

3、Vegetables

银耳 78; flat mushrooms 70; fungus 66; dried yellow cauliflower 60; winter mushrooms 60; shiitake mushrooms 59; kelp 56; seaweed 49; monkey head mushrooms 45; black fungus 34; groundnuts 30; lilies 29; seaweeds 29; garlic 24; yams 22; potatoes 17; dried lotus seeds 16; yam 14; ginger 9; carrots 8; onion 8; soy bean sprouts 7; parsnips 7; hairy beans 7 Onion 6; Marjoram 6; White radish 6; Cabbage 5; Leek 3; Leek 3; Eggplant 3; Bitter gourd 3; Cucumber 3; Winter squash 3; Tomato 2; Mushroom 2; Cabbage 2; Pumpkin 1;

Carbohydrate is composed of three elements: carbon, hydrogen, and oxygen, and is known as a carbohydrate because it contains hydrogen and oxygen in the ratio of two to one, just like water.

It's called carbohydrate.

It is the cheapest of the three main nutrients that provide heat for the body. Carbohydrates in food are divided into two categories: effective carbohydrates that can be absorbed and utilized by humans such as monosaccharides, disaccharides, and polysaccharides and ineffective carbohydrates that cannot be digested by humans, such as cellulose, which is a necessary substance for the human body.

Expanded Information:

p>General Role

Carbohydrates are the main components of the structure of living cells and the main energy-supplying substances, and have an important function in regulating cellular activity. There are three main forms of carbohydrates in the body, glucose, glycogen and sugar-containing complexes, and the physiological functions of carbohydrates are related to the types of carbohydrates in the food they consume and the form in which they exist in the body.

1, dietary carbohydrates are the most economical and major source of energy acquisition for human beings;

2, carbohydrates are important substances that make up the tissues of the organism and participate in cellular composition and a variety of activities; in addition to saving protein, anti-biotics and ketones, detoxification and enhancement of the intestinal function of the role of the intestinal tract.

Normal needs

According to the actual intake of dietary carbohydrates in China and the World Health Organization. Food and Agriculture Organization of the United Nations (FAO) recommendations, with the 2002 re-revision of China's healthy people's carbohydrate supply for the total energy intake of 55%-65%.

At the same time, the source of carbohydrates also made requirements, namely, should include complex carbohydrates starch, non-digestible resistant starch, non-starch polysaccharides and oligosaccharides and other carbohydrates; to limit the intake of pure energy foods such as sugar, and advocate the intake of nutrient/energy-dense foods, in order to ensure that the human body's energy and nutrient needs and the improvement of gastrointestinal tract environment and prevention of dental caries.

Dietary lack of carbohydrates will lead to generalized weakness, fatigue, lowered blood glucose levels, producing dizziness, palpitations, cerebral dysfunction and so on. In severe cases, it can lead to hypoglycemic coma.

When dietary carbohydrates are too much, they will be converted into fat stored in the body, making people too obese and leading to various diseases such as hyperlipidemia, diabetes.

Health effects

Dietary lack of carbohydrates will lead to general weakness, fatigue, lower blood sugar levels, produce dizziness, palpitations, brain dysfunction. In severe cases, it can lead to hypoglycemic coma.

When dietary carbohydrates are too much, they will be converted into fat stored in the body, making people too obese and leading to various diseases such as high blood fat, diabetes.

Food Sources

In general, there is no specific dietary requirement for carbohydrates. The main thing is that you should get a reasonable proportion of calorie intake from carbohydrates. In addition, at least 50 to 100 grams of digestible carbohydrates should be consumed daily to prevent carbohydrate deficiency.

The main food sources of carbohydrates are: sugar, grains (such as rice, wheat, corn, barley, oats, sorghum, etc.), fruits (such as sugarcane, melons, watermelon, bananas, grapes, etc.), dried fruits, dry legumes, and root vegetables (such as carrots, sweet potatoes, etc.).

Lack of performance

Too little dietary carbohydrates can result in wasted dietary protein, enhanced breakdown of tissue protein and fat and loss of cations.

Baidu Encyclopedia-Carbohydrates