Carbohydrates are the most abundant constituents of cereals, fruits, vegetables, and legumes. They are the major energy source in human nutrition and contribute to the texture and flavor of processed foods. They comprise a group of substances with different structures and varying physical, chemical, and physiological properties. Carbohydrates are polyhydroxy aldehyde or ketone molecules and their derivatives with the general formula (CH2O)n. Dietary carbohydrates are important in maintaining glycaemic homeostasis and gastrointestinal health. Furthermore, they contain necessary micronutrients, phytochemicals, and antioxidants.
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