Carbohydrate & Glycemic index - Unionpedia, the concept map

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Difference between Carbohydrate and Glycemic index

Carbohydrate vs. Glycemic index

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where m may or may not be different from n), which does not mean the H has covalent bonds with O (for example with, H has a covalent bond with C but not with O). The glycemic (glycaemic) index (GI) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.

Amylopectin

Amylopectin is a water-insoluble polysaccharide and highly branched polymer of α-glucose units found in plants.

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Amylose

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds.

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Banana

A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa.

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Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where m may or may not be different from n), which does not mean the H has covalent bonds with O (for example with, H has a covalent bond with C but not with O).

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Chili pepper

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency.

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Cochrane Library

The Cochrane Library (named after Archie Cochrane) is a collection of databases in medicine and other healthcare specialties provided by Cochrane and other organizations.

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Dietary fiber

Dietary fiber (fibre in Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes.

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Fructose

Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.

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Glucose

Glucose is a sugar with the molecular formula.

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Glycemic load

The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after it is eaten.

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Insulin index

The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested.

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Legume

Legumes are plants in the family Fabaceae (or Leguminosae), or the fruit or seeds of such plants.

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Maltodextrin

Maltodextrin is a name shared by two different families of chemicals.

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Maltose

Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.

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Starch

Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds.

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Sucrose

Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits.

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Sweet potato

The sweet potato (Ipomoea batatas) is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae.

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Whole grain

A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.

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