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DESCRIPTION
Also called carbohydrates, sugar or starches. There are organic compounds composed by carbon, hydrogen and oxygen.
These last two elements are in them in the same proportion as in the water 2 to 1.
CLASSIFICATION
The carbohydrates receive sometimes the name of sacáridos or glúcidos because some of them have sweet flavor.
This way they qualify in:
- Monosaccharides: They are the simplest. The most important are the glucose or dextrose (sugar of grape) and the fructose (cane sugar or of beet).
- Disacáridos: There are the union of two monosaccharides. The common sugar is a disacárido that is obtained of the glucose and of the fructose. Important others are the lactose or sugar of milk (glucose and galactosa) and the maltosa (it is in the beer).
- Polysaccharides: Composed by the union of several monosaccharides (sometimes more than thousand). They emphasize the cellulose in the plants, the quitina in the skin of the insects and the condroitina in the human cartilages.
FUNCTIONS
The carbohydrates serve like immediate combustible or energy material, like donors of energy for the termogénesis and for the yield in the work.
NEEDS
The needs of the organism are covered by the feeding. The carbohydrates can be absorbed straight in the intestine, without need to be split or degraded.
Once absorbed they go on to liver that is capable of storing them in the shape of glucógeno. This one is transformed continuously into glucose that goes on to the blood and that is consumed by all the cells of the organism.
FEEDING
The organism obtains the carbohydrates of the vegetable kingdom, where these materials prevail. They are in abundance in starches and sugar.
The abuse of the carbohydrates in the feeding provokes the obesity and the other way round, his absence causes malnutrition.
CARBOHYDRATES
| Animal nutritive matter |
% |
Vegetable nutritive matter |
% |
| Lean pork |
1 % |
Vegetables |
52 % |
| Greasy meat |
1 % |
Wheat flour |
70 % |
| Cow milk |
5 % |
Bread |
52 % |
| Eggs |
they do not contain |
Potatoes |
20 % |
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Cabbage |
7 % |
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Fruit |
10 % |
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