Nutrient Information: Carbohydrate, by difference

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Nutrient Key Information 
Nutrient Name: Carbohydrate, by difference
Nutrient Category: Carbohydrates and Sugar
Unit Name: g
Nutrient Summary: Carbohydrates provide calories ("energy") for the body (4 calories per gram of carbohydrate). Total Carbohydrate on the Nutrition Facts label includes:
• Dietary fiber (a type of carbohydrate made up of many sugar molecules)
• Total sugars (naturally present in food and added sugars)
• Sugar alcohols
Nutrient Function: Human bodies break down carbohydrates into glucose which is the primary energy source for the body’s ... (Continue the page to read more)


Sample Foods High in:
Carbohydrate, by difference  ( Additional Top Food Sources )
Food Description Nutrient Amount1 Daily Value%2
Sugars, powdered
Category: Sweets
99.77 g 36.28%
Corn bran, crude
Category: Cereal Grains and Pasta
85.64 g 31.14%
Honey
Category: Sweets
82.4 g 29.96%
Flour, rice, glutinous
Category: Cereal Grains and Pasta
80.1 g 29.13%
Raisins, golden, seedless
Category: Fruits and Fruit Juices
80.02 g 29.10%
Flour, wheat, all-purpose, enriched, bleached
Category: Cereal Grains and Pasta
77.3 g 28.11%
1 Nutrient amount is in 100 gram food
2 Use Female 31-50 years old as Daily Value reference


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Nutrient Detail Information
Nutrient Summary Carbohydrates provide calories ("energy") for the body (4 calories per gram of carbohydrate). Total Carbohydrate on the Nutrition Facts label includes:
• Dietary fiber (a type of carbohydrate made up of many sugar molecules)
• Total sugars (naturally present in food and added sugars)
• Sugar alcohols
Nutrient Function Human bodies break down carbohydrates into glucose which is the primary energy source for the body’s cells, tissues, and organs (such as the brain and muscles).

Dietary fiber: can increase the frequency of bowel movements, lower blood glucose and cholesterol levels, and reduce calorie intake.
Sugars are the smallest type of carbohydrate and are easily digested and absorbed by the body.
Sugar alcohols: chemically have characteristics of both sugars and alcohols. Provide a sweet taste with fewer calories per gram than sugar but are not completely absorbed by the body.
Food Sources
Top Food Sources
Naturally dietary fiber from plants:such as beans, fruits, nuts, peas, vegetables, seeds, whole grains.
Naturally sugars: fruits, vegetables, and dairy products.
Added sugars: such as non-diet soft drinks, baked goods, desserts, sugar-sweetened beverages, and sweets.
Sugar alcohols: fruits and vegetables, and also commercially produced and added as reduced-calorie sweeteners to foods (such as chewing gum, baked goods, desserts, frostings, and sweets).

Note: recommend 45-65% of energy (calories) comes from carbohydrate. 1 gram carbohydrate generates 4 calories.
Deficiency Health Effects One concern is the long-term effect of a diet so low in carbohydrate may lead to bone mineral loss, hypercholesterolemia, increased risk of urolithiasis, impaired development and function of the central nervous system, and fail to provide adequate glycogen stores.
Effects if Above Upper Limit Data are mixed on potential adverse effects of overconsuming carbohydrate. One concern of overconsuming sugars and starches is the dental caries and risk of obesity.
External References Learn more by reading The National Academies of Science, Engineering, Medicine publication: Dietary Reference Intakes
or explore US FDA Website: Interactive Nutrition Facts Label - Total Carbohydrate
Additional Information Total carbohydrate values for foods in the USDA National Nutrient Database for Standard Reference (SR) are determined as the difference between 100 and the sum of water, protein, total lipid, ash, and alcohol content.



Daily Value Age Group Recommended Daily Values
Toddler 1 to 3 years old: 130 g
Child 4 to 8 years old: 130 g
Male 9 to 13 years old: 130 g
Male 14 to 18 years old: 275 g
Male 19 to 30 years old: 275 g
Male 31 to 50 years old: 275 g
Male 51 to 70 years old: 275 g
Male Senior 71 or older: 275 g
Female 9 to 13 years old: 130 g
Female 14 to 18 years old: 275 g
Female 19 to 30 years old: 275 g
Female 31 to 50 years old: 275 g
Female 51 to 70 years old: 275 g
Female Senior 71 or older: 275 g
Female Pregnancy (>18): 275 g
Female Lactation (>18): 275 g
FDA (Based on 2000 calorie daily diet): 275 g


Dietary Reference Intakes The nutrient Dietary Reference Intakes and nutrition facts is from Institute of Medicine of National Academies 2006. Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. https://doi.org/10.17226/11537
US FDA Nutrition Education Nutrition facts knowledge are based on U.S. FOOD & DRUG Administration Nutrition Education Resources & Materials. https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/
National Institutes of Health Nutrition facts knowledge are based on National Institutes of Health Dietary Supplement Fact Sheets. https://ods.od.nih.gov/factsheets/list-all
Disclaimer The nutrient information provided here should not take the place of medical advice. We encourage you to talk to your healthcare providers (such as your doctor) about your dietary requirements which are best for your overall health. We also recommend you to read organization or professional reference documents or articles mentioned, but not limited to, in this page. Any mentions and reference links in this page don't represent our endorsement of their services and advice.


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