There are several types of carbohydrates: monosaccharides formed by a sugar molecule, disaccharides, who produce two monosaccharides hydrolyzed, 2 molecules of sugar, or oligosaccharides, which produce the hydrolysis of three to twenty monosaccharide molecules.

Finally the most dangerous, polysaccharides, which when hydrolyzed produce more than twenty monosaccharide molecules, ie thousands of sugar molecules.

Carbohydrates or carbohydrate is a basic class of chemical compounds biochemists. We talked about how primary biological energy storage or whose other forms of energy storage is the ingestion of fats or proteins.

Carbohydrates are stored as reserve molecules in almost all vegetables, which are large amounts of starch (made from glucose) and lipids (vegetable oils), although these lesser extent.

Many organs and tissues used interchangeably carbohydrates and lipids as an energy source, but other bodies can not metabolize lipids and must be continuously supplied with glucose.

Carbohydrates are formed of structural units of sugars and classifiable according to the number of sugar units that are combined in each molecule. A schematic classification of carbohydrates is as follows:

Monosaccharides:
glucose, fructose, galactose.
Disaccharides:
Sucrose, lactose, maltose.
Polyols:
Isomalt, sorbitol, maltitol.
Oligosaccharides:
Maltodextrin, fructo-oligosaccharides.
Polysaccharides:
starch: amylose, amylopectin.
Polysaccharides:
No starch: cellulose, pectins, hydrocolloids.

However, this little table clarifies what exactly, where they are and how to avoid excessive consumption of carbohydrates.