Simple sugars are called monosaccharides these are made up of single sugar molecules. But there are many other types of sugars, all of which scientists classify according to their chemical structures. When you hear the word “sugar,” you likely think of the white granulated version found in sugar bowls and tabletop packets. Saccharide originates from the Greek word for sugar, “sákkharon.” Mono-, di-, oligo- and poly- refer to the number of sugar units present in a carbohydrate. There are three classifications of carbohydrates: sugars (these include monosaccharides and disaccharides), oligosaccharides and polysaccharides.
Some types of carbohydrates may have more carbon atoms than oxygen atoms, but all carbohydrates will have twice as many hydrogen atoms as oxygen atoms (C xH 2yO y). The chemical definition of a carbohydrate is any compound containing these three elements which typically has twice as many hydrogen atoms as carbon and oxygen atoms (CH 2O). The basic building block of a carbohydrate is a simple union of the elements carbon, hydrogen and oxygen (CHO). Carbohydrates are in most packaged foods as well.
Carbohydrates occur naturally in whole foods such as fruits, vegetables, grains and dairy products. Foods that contain carbohydrates provide a variety of other important nutrients to the diet (such as vitamins, minerals, phytochemicals and antioxidants). Carbohydrates encompass a broad range of fibers, starches and sugars.
This article provides an overview of how carbohydrates and sugars are classified, common types that are found in foods, their impact on health and what the latest dietary guidance recommends about their consumption.Ĭarbohydrates are one of the three basic macronutrients needed to sustain human life-the other two are fats and proteins.
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