Between 3 and 9 sugar units are combined oligosaccharides. As the maltodextrins (9 glucose units) that are created for commercial use from a partial hydrolysis (breakdown) of starch.

They are less sweet than monosaccharides or disaccharides. The oligosaccharides, small amounts are present in some legumes, cereals and vegetables.

Complex carbohydrates are polysaccharides par excellence, complex forms of multiple molecules. These include cellulose, which forms the wall and the support of vegetables, the starch present in potato tubers and glycogen in the muscles and liver of animals.

Are needed more than 10 sugar units, and sometimes even thousands of units to form a polysaccharide. Starch is the main energy reserve of root vegetables (potato, sweet potato, cassava …) and cereals.

Non-starch polysaccharides are the main components of dietary fiber.

Cellulose is the main component of plant cell walls and consists of thousands of glucose units. The various components of dietary fiber have different properties and physical structures.

The body uses the energy from complex carbohydrates very slowly, so are also known by the name of “slow uptake”.

They are found in breads, pasta, cereals, rice, beans, corn, barley, rye, oats, etc.. And it is the first to be eliminated in a weight loss diet.

Their intake should be limited, at most once a week and never together or mixed with proteins or fats.

So a potato chip will never be as dangerous as accompanying a steak. The pasta is not fattening almost anything if taken with a little oil and vegetables, the problem is whether the mix with cream, meat … End of Article