Food chemistry
Comprising 75% of the biological world and 80% of all food intake for human consumption, the most common known human carbohydrate is Sucrose. The simplest version of a carbohydrate is a monosaccharide which contains carbon, hydrogen, and oxygen in a 1:2:1 ratio under a general formula of CHO where n is a minimum of 3. Glucose is an example of a monosaccharide as is fructose. Combine them in the picture shown to the right and you have sucrose, one of the more common sugar products around.
Carrot
Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat. Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.