Category Archives: Food Groups
Benefits of Fiber for Health
Broccoli contains the most fiber. This shows a test of the Consumers in 15 vegetables. Three large spoonfuls broccoli contains 4.5 grams of fiber, followed by carrots, red cabbage and green beans. Fibers include ensuring that you can reach the toilet and can not get short of constipation. An adult has 30 to 40 grams [...]
Factors That Influence the GI
Factors that influence the GI
The GI of a depends primarily on the nature and proportion of carbohydrates it contains simple carbohydrates, complex carbohydrates, fiber.
Attention: rich in starch does not necessarily low GI as was long believed. The effects of starch depend on the proportion of amylopectin and amylose. The higher the amylose content is [...]
Classification of Carbohydrates
It ranks carbohydrates according to their glycemic index that is to say according to their hyperglycaemic effect. Indeed, if all the carbohydrate source is glucose, they do not increase blood glucose equivalent. Overall, the simple carbohydrates tend to raise blood sugar quickly, as the complex carbohydrates it varies.
The glycemic index (GI) of food used to [...]
Carbohydrates What’s the Point?
The main function of carbohydrates is to provide energy. They release 4 kcal / g. The human body uses carbohydrates as glucose (all carbohydrates we eat are converted to monosaccharides during digestion to pass into the blood. Assimilated monosaccharides other than glucose are then converted into glucose by the liver).
Glucose is distributed in the body [...]
Sources of Carbohydrates
Carbohydrates are found in many foods. They are found mostly in foods of plant origin. There was very little in foods of animal origin except for milk which is a source of lactose.
Simple carbohydrates
Glucose is rarely encountered in this simple form in nature. Fructose is naturally present in fruits, corn, honey. Sucrose is composed of [...]
Fats are Non Polar Substances
Fats, also called lipids, together with carbohydrates represent the major source of energy for the body. As in the case of proteins, fats are essential and nonessential. The essentials are those that the body can not synthesize, and are linoleic acid and linolenic acids, but typically are not absent from the body and are [...]
Generic Term for Several Kinds of Lipids
In biochemistry, fat is a generic term for several kinds of lipids, but generally refers to the Glyceride, esters in which one, two or three fatty acids attached to a glycerol molecule to form monoglycerides, diglycerides and triglycerides respectively. Fats are present in many organisms, and have both structural and metabolic functions.
The most common type [...]
Types of Carbohydrates
Carbohydrates (or carbohydrates) are usually divided between sugars (monosaccharidas such as glucose, galactosa or fructose) and saccharides, which are polymers of sugars (polysaccharides). Disaccharidas (Disaccharide), such as sucrose or lactose, and polysaccharides (polysaccharides or polysaccharides) are part of the latter category. Only Monosaccharidas and disacharidas have a sweetness. Polysaccharides, like starch, are insipid.
Monosaccharidas (simple [...]
Carbohydrate Derivative Compounds
Fructose Ketohexose, is Cyclized by reaction between carbon 1 and 4, this form is derived from furan, furan is the form (Figure 3). Glucose but also the D-glucofuranose is not stable and is rapidly becoming D-glucopyranose. The dare is cyclizing furan form (furanose) are:
The ribose giving ribofuranose.
The 2-deoxyribose 2-giving desoxyribofuranose.
Fructose giving fructofuranose.
Generally, it is [...]
Carbohydrate Constituent Molecules
Carbohydrates are a class of organic molecules containing a carbonyl group (aldehyde or Ketone) and several hydroxyl groups (-OH). Carbohydrates were historically called carbohydrates. Their chemical formula is based on the model Cn (H2O) p (hence the title history). However, this model is not valid for all carbohydrates, which provide for some atoms of nitrogen [...]