are complex carbs derived from glucose
Starch, a complex carbohydrate in potatoes, pasta, and rice, is a definite polysaccharide, made of many units of glucose. Dietary fiber: This term is used to distinguish the fiber in food from the natural and synthetic fibers (silk, cotton, wool, nylon) used in fabrics. Dietary fiber is a third kind of carbohydrate. Foods high in carbohydrates are an important part of a healthy diet. Carbohydrates provide the body with glucose, which is converted to energy used to support bodily functions and physical activity. But carbohydrate quality is important; some types of carbohydrate-rich foods are better than others: Carbohydrates are found in a wide array of both healthy and unhealthy foods—bread, beans, milk, popcorn, potatoes, cookies, spaghetti, soft drinks, corn, and cherry pie. They also come in a variety of forms. The most common and abundant forms are sugars, fibers, and starches. Simple carbohydrates are simple sugars, like glucose and fructose. They are digested and absorbed into the bloodstream quickly, giving the body a quick energy high. Unfortunately, simple carbs can produce a corresponding energy low, potentially leading to hunger cravings and excessive eating. Healthy Simple Carbohydrates: Simple carbs found in foods such as fruit, berries and milk contain necessary fiber, vitamins, and minerals and are part of a healthy diet. The fiber found in fruits slows the rate of absorption, helping to maintain stable blood sugar levels. (See The Importance of Fiber) A polysaccharide store in plants; the storage form of glucose in plants. A group of foods containing either simple or complex carbohydrates that are rich in dietary fiber. These foods, which include most fruits, vegetables, and whole grains, are typically fresh or only moderately processed. Sugars and syrups that are added to food during processing or preparation. A carbohydrate with one unit of sugar is called a simple sugar or a monosaccharide (mono = one; saccharide = sugar). Fructose (fruit sugar) is a monosaccharide, and so are glucose (blood sugar), the sugar produced when you digest carbohydrates, and galactose, the sugar derived from digesting lactose (milk sugar). Carbohydrates: quality matters. What’s most important is the type of carbohydrate you choose to eat because some sources are healthier than others. The amount of carbohydrate in the diet – high or low – is less important than the type of carbohydrate in the diet. Carbohydrates are a necessary part of a healthy diet, offering your body nutrients it can convert to glucose to power muscles. Carbohydrates come in three varieties: simple carbohydrates, complex carbohydrates, and dietary fiber. All are composed of units of sugar. Complex carbs are found in many plant-based foods, vegetables, whole grains, and low-fat dairy products. In an ideal diet, a majority of one’s carbohydrate intake should come from complex carbohydrates (vegetable and whole-grains).
Yes, complex carbs are derived from glucose.