The term carbohydrate was coined long ago when scientists observed a consistent pattern within the chemical formula of most carbohydrates. Not only were they made up of just carbon, hydrogen, and oxygen, but the ratio of carbon to water’s chemical formula (H2O) is typically one to one (C:H2O). Carbohydrate means “carbohydrate with drinking water.” For example, the carbohydrates glucose and galactose have the following chemical formula: C6H12O6 or (CH2O)6.
Creating energy-providing carbohydrates from non-energy-providing H2O and CO2 molecules is really a talent restricted to plants along with a handful of bacteria. In a process called photosynthesis, these life forms can couple H2O and CO2 by harnessing solar energy. Along with carbohydrates, oxygen is also part of this reaction: 6CO2 + 6H2O → C6H12O6 + 6O2.
Humans cannot photosynthesize and therefore we consume plants and plant items such as fruits, vegetables, legumes and grains for a rich source of carbohydrates. Beyond plants and their elements, milk and milk products are also good sources of carbohydrates.
In truth, milk and some dairy products would be the only significant carbohydrate source in animal foods. It should be noted that although people cannot photosynthesize, we have the potential to produce some carbohydrates throughout our bodies. However, to do so, we must start with molecules that currently possess power, which we’ll talk about soon. Dietary carbohydrates are largely derived from plant-based foods and dairy.
As you can guess, several different types of carbohydrates are present in nature. However, our discussion will probably be limited to the individual carbohydrates that are found in the greatest amount in our diets and those that are essential to our bodies. The most basic carbohydrates are monosaccharides, which include glucose (dextrose), fructose, and galactose.
Other examples of monosaccharides consist of xylose, mannose, and ribose, but these may not look as familiar to you. There are over a hundred different monosaccharides found in nature and these serve as the foundation for larger carbohydrates such as disaccharides, oligosaccharides, starches and fiber (most). Monosaccharides are as small as carbohydrates. Mentioned in one more way, monosaccharides cannot be broken down into smaller carbohydrates.
All other carbohydrates are made up of monosaccharides connected together. For example, disaccharides are made up of two monosaccharides connected together. The 3 disaccharides present in our diet, including their monosaccharide building blocks. Glucose and fructose can be found in foods on their own or as part of larger carbohydrates.
Fructose is what makes honey and many fruits sweet and is used commercially as a sweetener, possibly as high fructose or high fructose corn syrup. On the other hand, while some galactose is found in certain foods, it is found primarily as part of larger carbohydrates.
