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CARBOHYDRATES 

Carbohydrates are one of the three macronutrients, along with proteins and fats, that are essential for the proper functioning of our bodies. They are a major source of energy and play a crucial role in various biological processes.

Carbohydrates are organic compounds made up of carbon, hydrogen, and oxygen atoms. They can be classified into three main types: sugars, starches, and fibers.

Sugars: Sugars are simple carbohydrates that provide quick energy. They can be found naturally in fruits, vegetables, and milk, or they can be added to foods and beverages as sweeteners. Common examples include glucose, fructose (found in fruits), and sucrose (table sugar).

Starches: Starches are complex carbohydrates composed of long chains of glucose molecules. They are found in foods such as grains (wheat, rice, corn), legumes (beans, lentils), and starchy vegetables (potatoes, yams). Starches are broken down into glucose during digestion and serve as a sustained source of energy.

Fibers: Fiber is a type of carbohydrate that cannot be digested by our bodies. It passes through the digestive system relatively intact and provides numerous health benefits. Dietary fiber is found in plant-based foods like whole grains, fruits, vegetables, and legumes. It aids in digestion, helps maintain healthy bowel movements, and may contribute to reducing the risk of certain diseases.

Role in animals and plants

The main function of carbohydrates is as energy storage molecules and as substrates (starting material) for energy production. Carbohydrates are broken down by living organisms to release energy. Each gram of carbohydrate supplies about 17 kilojoules (kJ) of energy. 

Starch and glycogen are both storage polysaccharides (polymers made up of glucose monomers) and thus act as a store for energy in living organisms. Starch is a storage polysaccharide in plants and glycogen is the storage polysaccharide for animals. Cellulose is found in plant cell walls and helps gives plants strength. All polysaccharides are made up of glucose monomers, but the difference in the properties of these substances can be attributed to the way in which the glucose molecules join together to form different structures.