Starches; Chains of three or more single sugar molecules linked together that require a more complex digestive process than simple carbohydrates and provide a longer, steady stream of energy.
Polymers of simple sugars (monosaccharides) that are branched and which may contain lipid or protein or other substituents (SH groups, etc.).
Complex carbohydrate is a digestible polysaccharide. The most prevalent examples of complex carbohdyrates in the human diet are amylose and amylopectin, both of which are considered starches. Many nutritionists have used the term complex carbohydrate to refer to foods rich in starches. These foods typically provide many nutrients other than the glucose that composes the starches and have long been considered to provide a nutritional advantage over simple sugars. Historically, this advantage has been used as a basis for suggesting that the diets of athletes be rich in complex carbohydrates. While many foods rich in complex carbohdyrates are also rich in nutrients, this is not always the case. Foods rich in complex carbohdyrates as well as fiber (such as whole grain breads, etc.) are examples of nutrient-rich foods that should form the basis of a healthy diet.
Complex carbohydrates are nutritionally dense foods (grains, rice, pasta, potatoes, fruits, and vegetables) that are a rich source of vitamins and minerals and provide a steady amount of energy for many hours. Complex carbohydrates are an important source of fiber.
Also known as starches; consist of macronutrient long-chain glucose molecules.
They are polysaccharides, such as starch, comprised of numerous sugar units numbering in the hundreds or thousands. These compounds are abundantly present in various food sources including rice, whole grains, pasta, as well as fruits and vegetables.