Carbohydrates are power components of food. On a chemical compound carbohydrates share on simple sugar and weed . Simple sugars concern (glucose, fructose), (sucrose, , lactose). To cellulose, pectinaceous substances which consist of various length of those chains or others concern starch, , .
From the point of view of comprehensibility in a human body, carbohydrates conditionally share on 2 groups — an organism and (food fibres). To glucose, fructose, sucrose, , lactose, starch concern. To — cellulose and (rough food fibres or ), pectinaceous substances (soft food fibres).
Carbohydrates contain mainly in vegetative products. Animal contains in a liver (to 8-10 %), in muscles (to 1 %).
Sucrose is the basic carbohydrate component of confectionery products (sweets, cakes, pies). The glucose and fructose mix contains in honey (75 %), grapes (15 %).
Most of all starch contains in groats and macaroni (55—70 %), bean (40 45 %), bread (30-40 %), a potato (15 %).
Simple sugar are appreciated their sweet. If sweet of sugar conditionally to accept for 100 units relative sweet of fructose will be equal to 173 units, glucose — 74, sorbite — 48, — 40, — 32, — 32, lactoses (dairy sugar) — 16.
carbohydrates are the basic suppliers of energy. And though their energy potential in 2 times is less than potential of fats, the person consumes a considerable quantity of carbohydrates and receives with them of 50-60 % of demanded calories.
At a food of the pregnant woman should be present (but not superfluous) quantity of carbohydrates (40—45 %) — the basic suppliers and reducers of power resources. It is necessary to tell, that their daily consumption should not exceed 300—400 And, it is necessary to choose the products having in the basis not glucose, and fructose from the sweet, — fruit sugar (honey and fruit). It concerns not only "fatties", but also pregnant women with normal and even in the lowered weight of a body. Surplus of carbohydrates promotes formation of a large fruit, a liquid delay in an organism and to adiposity.
A food of the pregnant woman should contain both enough and pectins that promotes preventive maintenance of the locks often observed during pregnancy.
The optimum maintenance of food fibres (rough and soft) should make 20—25 , of them and pectin — 10 15 This requirement is easily provided with bread from a flour of a rough grinding, vegetables and fruit.
Much contains in dried vegetables (2,9 %) and fruit (1,6—6,1 %), in fresh berries: in a gooseberry and a cranberry (2 %), wild strawberry and a raspberry (4—5 %); in some fresh vegetables: in cabbage (1 %), carrots (1,2 %), a radish and a swede (1,5 %).
Most of all pectin contains in a beet and a black currant (1,1 %), apples (1,0 %), fresh plum (0,9 %).
At the same time surplus of food fibres (25—40 g/days) also is undesirable, as can cause diarrheas, infringement vitamins and mineral substances.