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.
Carbohydrate
The glycemic index (GI) and glycemic load concepts have been developed to characterize food behavior during human digestion. They rank carbohydrate-rich foods based on the rapidity and magnitude of their effect on blood glucose levels. Glycemic index is a measure of how quickly food glucose is absorbed, while glycemic load is a measure of the total absorbable glucose in foods. The insulin index is a similar, more recent classification method that ranks foods based on their effects on blood insulin levels, which are caused by glucose (or starch) and some amino acids in food.