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Carbohydrates are the main source of energy. They provide us
energy to work. The main functions of
carbohydrates are:
- Supplying energy for body functions.
- Essential for oxidation of fat.
- They exert a sparing action on proteins.
- Help in synthesis of non essential amino acids.
- Add flavour to diet.
- Can be consumed in large amount to provide major part of energy requirements of the body.
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Digestion and
absorption
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Site |
Enzyme |
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Mouth
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Ptyalin |
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Stomach
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Gastric Juice |
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Small Intestine
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Pancreatic and intestinal amylase |
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Glucose, galactose and fructose
absorbed in the intestines pass through the portal circulation to the liver. In the liver, a part of the glucose and the entire
amount of galactose and fructose are converted to glycogen. A part of the glucose passes into the general circulation and to various tissues for being oxidized and used as energy. A small part of glucose is stored in
the liver and muscles as glycogen and some portion of this glucose is converted into fat
and stored in the adipose tissue.
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Carbohydrate content of
foods
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Name of food |
Carbohydrate
g/ 100 g
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Cereals and millets (rice,
jowar, etc.)
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63-79 |
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Pulses (Bengal gram, red gram, etc.)
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56-60 |
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Nuts and oilseeds
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10-25 |
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Roots and tubers (potato, tapioca, sweet potato, etc.)
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22-39 |
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Arrow root flour
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85-87 |
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Cane sugar
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99 |
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Sago
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87-89 |
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Honey
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79-80 |
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Jaggery
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94-95 |
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Milk (fluid)
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4-5 |
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Dried fruits (Raisin, dates, etc.)
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67-77 |
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Fresh fruits
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10-25 |
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Carbohydrate
requirements
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Age Group |
Optimal Level of Carbohydrate Cal.
as % of total cal. |
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Adults
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50-70 |
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Expectant and nursing mothers
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40-60 |
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Infants (1-12 months)
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40-50 |
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Preschool children (1-5 years)
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40-60 |
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Older children and adolescents
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50-70 |
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