Gluccides, also called saccharides or carbohydrates, are amylaceous substances in the composition of which carbon, hydrogen, and oxygen enter. They are, therefore, ternary foods. They are classified into monosaccharides (glucose, mannose, levulose, galactose), disaccharides (sucrose, lactose, maltose), and polysaccharides (dextrin, gum, starch, cellulose). Monosaccharides and disaccharides are insoluble.
The most carbohydrate-rich foods are cereals (rice, wheat, corn, etc.), vegetables (beans, chickpeas, lentils), potatoes, sweet potatoes, cassava, sugar, honey, the molasses, the banana mainly the banana-gold.
Sugar includes sucrose (sugar cane or beet sugar), glucose (grape sugar), lactose (milk sugar), maltose (malt sugar), fructose or levulose (fruit sugar). Cellulose also belongs to glucides. It constitutes the framework of plant tissues. It forms most of the cell membranes of plants. In digestion, it exerts a purely mechanical action, favoring peristalsis, that is, the progressive, vermiform movement of the muscles of the hollow organs, which serves to propel the food content to the outside. The glúcides compete to provide almost exclusively energy to the organism.
The daily need for carbohydrates for adults varies between 300 and 800 g, depending on the person's weight and work.
Vegetable foods: sugar, plum, rice, banana, sweet potato, potato, fig, beans, chickpeas, lentils, cassava, honey, corn, wheat, and grapes.