Micronutrients

Carbohydrates

Simple Sugar
Sources
Function

Monosaccharides Milk, honey, figs, beans, sugar beets, fruit Requires no digestion and can be absorbed directly into the bloodstream. Is the immediate source of energy for cellular respiration.

Sugar alcohol Hard candies, cookies, chewing gums, soft drinks, throat lozenges, fruits and berries. Is made commercially by hydrogenation of glucose and is absorbed very slowly into the bloodstream.
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Alcohol and ethanol Maize, sorghum, potatoes, wheat, sugar-cane, grapes. Ethanol does not require digestion and is directly absorbed through the gastrointestinal track. Alcohol and ethanol are formed by the fermentation of glucose by the enzyme in yeast, and although it contains very little nutritional value, it may represent a large part of the energy intake of individuals ingesting large amounts of alcohol.
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Disaccharides Sucrose in cane sugar, maltose in malt sugar and lactose in milk sugar. Disaccharides are sugars containing two hexose units, such as sucrose in cane sugar, maltose in malt sugar and lactose in milk sugar.
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Trisaccharides Cottonseed meal, sugar beets, and molasses. Trisaccharides are sugars containing three hexoses.
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Complex Carbohydrates
Sources
Function

Dextrin Baked goods, candy, gravies, pie fillings, poultry, puddings, and soups. Dextrin occurs as an intermediate product of starch hydrolysis and is achieved by either enzymatic action or by cooking. It is used as a diluting agent for pills and capsules, as well as a thickener in creams and foam stabilizer in beer.
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Starch White potatoes, sweet potatoes, corn, wheat, seeds, fruits, tapioca, rice. Uses as thickener, water binder, emulsion stabilizer and gelling agent. Also often used as an inherent natural ingredient but it is also added for its functionality.
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Cellulose Cotton fiber, wood, paper. Used as an anticake agent, emulsifier, stabilizer, dispersing agent, thickener, and gelling agent but these are generally subsidiary to its most important use of holding on to water.
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Methylcellulose Imitation syrups, salad dressings, fruits, vegetables, seeds, legumes, dried peas, beans, lentils, split peas, red beans, pinto beans, barley, oats, oat bran, rye, wheat bran, brown rice, whole grains. Methylcellulose is part of the group "complex carbohydrates" and can absorb large quantities of water.
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Glycogen Glycogen is a quick storage vehicle for the body to keep large amounts of glucose when it is not needed by the body.
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Polysaccharides Apple cider vinegar, in the core and albedo of lemons. Are used for storage of potential energy.
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Fiber
Sources
Function

Fiber Fresh fruit, vegetables, nuts, seeds, whole grains, potatoes, beans, lentils, legumes, oatmeal, oatbran, dried peas, apples, pears, strawberries, blueberries, whole wheat breads, barley, couscous, brown rice, bulgur, whole-grain breakfast cereals, wheat bran, carrots, cucumbers, zucchini, celery, tomatoes. Reduces the risk of developing various conditions, including heart disease, diabetes, diverticular disease, and constipation. Helps prevent putrefaction of food in the colon, carcinogens forming in the body and running less risk of infection.
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Carbohydrates
Simple Sugar	Sources	Function
Monosaccharides	Milk, honey, figs, beans, sugar beets, fruit	Requires no digestion and can be absorbed directly into the bloodstream. Is the immediate source of energy for cellular respiration.
Sugar alcohol	Hard candies, cookies, chewing gums, soft drinks, throat lozenges, fruits and berries.	Is made commercially by hydrogenation of glucose and is absorbed very slowly into the bloodstream. [Top]
Alcohol and ethanol	Maize, sorghum, potatoes, wheat, sugar-cane, grapes.	Ethanol does not require digestion and is directly absorbed through the gastrointestinal track. Alcohol and ethanol are formed by the fermentation of glucose by the enzyme in yeast, and although it contains very little nutritional value, it may represent a large part of the energy intake of individuals ingesting large amounts of alcohol. [Top]
Disaccharides	Sucrose in cane sugar, maltose in malt sugar and lactose in milk sugar.	Disaccharides are sugars containing two hexose units, such as sucrose in cane sugar, maltose in malt sugar and lactose in milk sugar. [Top]
Trisaccharides	Cottonseed meal, sugar beets, and molasses.	Trisaccharides are sugars containing three hexoses. [Top]
Complex Carbohydrates	Sources	Function
Dextrin	Baked goods, candy, gravies, pie fillings, poultry, puddings, and soups.	Dextrin occurs as an intermediate product of starch hydrolysis and is achieved by either enzymatic action or by cooking. It is used as a diluting agent for pills and capsules, as well as a thickener in creams and foam stabilizer in beer. [Top]
Starch	White potatoes, sweet potatoes, corn, wheat, seeds, fruits, tapioca, rice.	Uses as thickener, water binder, emulsion stabilizer and gelling agent. Also often used as an inherent natural ingredient but it is also added for its functionality. [Top]
Cellulose	Cotton fiber, wood, paper.	Used as an anticake agent, emulsifier, stabilizer, dispersing agent, thickener, and gelling agent but these are generally subsidiary to its most important use of holding on to water. [Top]
Methylcellulose	Imitation syrups, salad dressings, fruits, vegetables, seeds, legumes, dried peas, beans, lentils, split peas, red beans, pinto beans, barley, oats, oat bran, rye, wheat bran, brown rice, whole grains.	Methylcellulose is part of the group "complex carbohydrates" and can absorb large quantities of water. [Top]
Glycogen		Glycogen is a quick storage vehicle for the body to keep large amounts of glucose when it is not needed by the body. [Top]
Polysaccharides	Apple cider vinegar, in the core and albedo of lemons.	Are used for storage of potential energy. [Top]
Fiber	Sources	Function
Fiber	Fresh fruit, vegetables, nuts, seeds, whole grains, potatoes, beans, lentils, legumes, oatmeal, oatbran, dried peas, apples, pears, strawberries, blueberries, whole wheat breads, barley, couscous, brown rice, bulgur, whole-grain breakfast cereals, wheat bran, carrots, cucumbers, zucchini, celery, tomatoes.	Reduces the risk of developing various conditions, including heart disease, diabetes, diverticular disease, and constipation. Helps prevent putrefaction of food in the colon, carcinogens forming in the body and running less risk of infection. [Top]