Health and Wellness

Carbohydrates Carbohydrates comprise starch, sugar, cellulose and pectin. They are composed of carbon, hydrogen and oxygen. Carbohydrates make up about two thirds of the diet and are a relatively cheap source of energy. It provides the body with energy and, in some situations, may be converted into fat. This occurs when a surplus quantity is eaten. Almost all the carbohydrates come from vegetables. 1) Starch is in abundance in root vegetables and cereals. Starch is the form in which many plants store their food reserves. It is also present in fruits such as bananas and plantains. 2)Sugar is present in fruits and vegetables. The principal kinds are : a) Glucose : This is the simplest sugar. It is present in sugar cane, the juices of fruit and plants, especially in onions and corn. b)Fructose. It is also simple sugar, which can be changed into glucose. It is the sweetest sugar and is present in plant juices, fruits and honey. c) Sucorse is present in sweet fruits and in carrots. d) Lactose is present in humans and all other milk. e)Maltose is formed from starch during the germination of grain and occurs during the production of malt liquors such as beer, fermented corn-drink, and fermented corn-dough dishes, e.g corn-porridge. All sugars are sweet and all are soluble in water. They are easily digested, wholesome in moderation, and a good preservative. 3)Cellulose is the fibrous substance in fruit, vegetables and husks of cereals. It gives bulk to food and aids bowel action. It assists digestion and prevents constipation. It is of no nutritive value. 4)Pectin is a gum-like substance found in fruits. It has the property of forming a stiff jelly which causes jam to set. It has no nutritive value as food.