Glucose: the body’s basic carbohydrate, also known as blood sugar

Fructose: metabolism is not controlled by insulin and is sweeter than glucose

Sucrose: the most consumed disaccharide, has a certain relationship with blood lipids

Lactose: Found in milk, its main function is to improve infant intestinal resistance and calcium absorption rate

Starch: one of the most abundant carbohydrates in nature. It is insoluble in cold water and becomes gelatinous when heated and is easily digested.

Glycogen: Easily soluble in water, quickly decomposed into glucose under the action of enzymes, high in animal livers, muscles and other tissues

Cellulose: non-enzymatic decomposition, maintains normal digestive function of the body

Pectin: Mainly found in soft tissues such as fruits and vegetables, it combines with inorganic salts to affect the absorption of inorganic salts.

Lignin: It cannot be digested by humans and herbivores. It stimulates intestinal peristalsis and maintains the normal digestive function of the body. It is a dietary fiber, not a carbohydrate.

Enhance intestinal function and facilitate fecal discharge

Lower blood sugar and blood cholesterol

Weight control and weight loss

Prevent colon cancer

Excessive intake has side effects on human health

Starch is broken down into disaccharides by pancreatic amylase

Disaccharides are broken down into monosaccharides by maltase, sucrase, and lactase in the intestinal mucosal cells.

Simple sugars are absorbed directly into the bloodstream

Part of the dietary fiber is decomposed by colon bacteria to produce water, gas, and short-chain fatty acids. The short-chain fatty acids can be absorbed

cereal

Potatoes

beans

cereal

Starch

dried beans

leafy vegetables