Kulhydrater – hvad er det? (del 1)
Kulhydrater er i alt sin enkelthed sukkerstof.
Forskellene på de kulhydrat-typer, som der findes, afgøres af hvor sukkermolekyler, som der indgår i den enkelte fødevare.
Dermed sagt, er alle slags kulhydrat faktisk sukker, men forskellen består i, hvordan det du spiser er sammensat af antal molekyler og bindinger.
Så hvad er forskellen?
Kulhydrater kan inddeles i tre grove kategorier, som vi mennesker kan nyde godt af:
- Monosakkrider (1 sukkermolekyle)
- Disakkarider (2 monosakkarider sammensat)
- Polysakkrider (kaldes stivelse)
Monosakkarider består af 1 sukkermolekyle, hvoraf dette enten kan være glukose, fruktose eller galaktose.
Dissakaridder består af 2 sukkermolekyler, som er sammensat af enten:
Glukose+fruktose, som bliver til sukrose.
Glukose+galactose, som bliver til laktose
Fruktose+galactose, som bliver til maltose.
Polysakrider er, hvad er i daglig tale kaldes for stivelse.
Polysakarider, består af længere kæder af glukose-molekyler, som der er sammensat af forskellige bindinger afhængig af kilde af stivelse, som der er tale om.
Hvor kommer den stivelse så fra? Jo, hold nu fast…
Stivelse skabes nemlig gennem fotosyntesen (planters evne til at omdanne solenergi til ”mad”/sukkerstof).
Stivelse, er dermed planternes lager af glukose.
Sidst, men ikke mindst findes cellulose, som typisk indeholder +3000 glukose molekyler.
Vi mennesker kan dog ikke nedbryde cellulose, da vi mangler enzymet til at spalte molekylet fra hinanden (læs: min blog om protein).
Hvor finder du kulhydrat?
Kulhydrat finder du i de største mængder i fødevarekilder såsom:
Korn-produkter: pasta, brød, osv. (som stivelse)
Fremstillede fødevare: slik, kager osv. (som glukose, fruktose eller sukrose
Frugt ( som fruktose)
I grønsager (som cellulose).
Hvor meget er der så i de enkelte fødevarer?
Typisk ville du kunne finde følgende indhold af kulhydrat i følgende fødevarer-typer:
| Fødevare | Ca. kulhydrat indhold per 100 g |
| Ris | 65-80 |
| Brød/pita | 37-50 |
| Havregryn | 55-70 |
| Pasta/bulgur | 65-70 |
| Kartofler | 14-20 |
| Bearbejde fødevarer (fx slik) | 50-70 |
… Men hvordan virker og bruges de af kroppen? Læs med i del 2!
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