What Is Another Way to Say Carbohydrates?

Did you know the average American consumes over 250 grams of carbohydrates daily, often without realizing the different forms they take? Beyond the familiar term, carbohydrates have several other names depending on their chemical structure, including sugars, starches, and saccharides.

Quick Summary

Carbohydrates can be called saccharides, encompassing simple sugars, complex starches, and dietary fiber. The specific terminology depends on the food's chemical makeup and context.

Key Points

• Scientific Term: Carbohydrates are scientifically known as saccharides, a category encompassing sugars, starches, and fiber.

• Simple Carbs: Simple carbohydrates are often called sugars and include monosaccharides (glucose) and disaccharides (sucrose).

• Complex Carbs: Complex carbohydrates are referred to as starches (in grains and potatoes) and dietary fiber.

• Fuel Source: A simple, informal name for carbohydrates is fuel, as they are the body's primary energy source.

• Energy Storage: In animals, the stored form of glucose is glycogen, sometimes called "animal starch".

• Saccharide Subtypes: The scientific term saccharide includes monosaccharides, disaccharides, oligosaccharides, and polysaccharides.

The Chemical Perspective: Saccharides and Beyond

In scientific and biochemical literature, the most accurate alternative term for carbohydrates is saccharides. The word comes from the Greek for "sugar," reflecting their fundamental composition. Saccharides are further classified based on their size or degree of polymerization into four main chemical groups:

• Monosaccharides: Meaning "single sugars," these are the simplest form of carbohydrate and cannot be broken down further. Examples include glucose (the body's main fuel source), fructose (fruit sugar), and galactose (in milk).
• Disaccharides: These are carbohydrates made of two monosaccharides joined together. Common examples include sucrose (table sugar), lactose (milk sugar), and maltose (malt sugar).
• Oligosaccharides: Composed of 3 to 10 monosaccharide units, these are less common in general dietary discussions but important in specialized fields.
• Polysaccharides: These are "many sugars," or complex carbohydrates, consisting of long chains of monosaccharides. Starch, fiber, and glycogen are all examples of polysaccharides.

Another older, but technically correct, scientific term is hydrate of carbon, derived from the molecule's chemical formula, C$_n$(H$_2$O)$_n$.

Common Culinary and Dietary Terms

In everyday language and on food labels, people use several alternative names for carbohydrates, typically referring to specific types rather than the entire class.

• Sugars: This is one of the most common ways to refer to simple carbohydrates. The term is sometimes used broadly to encompass all carbs, but it more accurately describes monosaccharides and disaccharides. On food labels, this category includes naturally occurring sugars (in fruits and milk) and added sugars (in sweets and sodas).
• Starches: This is the primary term for complex carbohydrates in food. Starches are polysaccharides found in cereals, potatoes, pasta, and other grains. The body breaks down starches into sugars for energy, but the process is slower than with simple sugars.
• Dietary Fiber: Also a complex carbohydrate, dietary fiber passes through the body largely undigested. It promotes digestive health and can be either soluble or insoluble. Fiber is found in plant-based foods such as fruits, vegetables, beans, and whole grains.
• Carbs: This is the most common, simple abbreviation for the word carbohydrate and is widely understood.
• Fuel/Energy Source: Given their primary function of providing the body with energy, carbohydrates are often colloquially referred to as fuel or an energy source.
• Glycogen: In the context of storage within the body, carbohydrates are referred to as glycogen. This polysaccharide is stored in the liver and muscles for later use.

Context Is Key: Choosing the Right Term

Selecting the right term depends heavily on the context, audience, and level of detail required. A biochemist might discuss "saccharides," while a sports nutritionist might focus on "glycogen" stores, and a home cook might simply mention cutting down on "sugars and starches". For example, when discussing the energy from an apple, one could mention its natural sugars (fructose) and fiber, both of which fall under the umbrella term carbohydrate. The specific term adds precision to the conversation.

Comparison of Simple vs. Complex Carbohydrates

Feature	Simple Carbohydrates (Sugars)	Complex Carbohydrates (Starches & Fiber)
Chemical Structure	One or two sugar units (monosaccharides or disaccharides).	Three or more sugar units chained together (polysaccharides).
Digestion Speed	Rapidly digested and absorbed by the body.	Digested and absorbed more slowly.
Blood Sugar Impact	Can cause a rapid spike and subsequent crash in blood sugar levels.	Lead to a more gradual, sustained rise in blood sugar.
Nutritional Density	Often considered less nutritious, especially refined added sugars.	Generally more nutrient-dense, containing more vitamins, minerals, and fiber.
Satiety	Can lead to a short burst of energy followed by quick hunger.	Help promote a feeling of fullness for longer periods.
Common Examples	Candy, soda, table sugar, milk, and most fruits.	Whole grains, vegetables, beans, peas, and lentils.

Conclusion

While the word carbohydrate is the standard scientific term, several other names exist to describe these essential macronutrients, each with a specific meaning. From the scientific term saccharide to the dietary classifications of sugars, starches, and fiber, the terminology provides important clues about a food's chemical makeup and how it will affect the body. Understanding this varied vocabulary is crucial for navigating nutrition information, making informed dietary choices, and appreciating the diverse roles carbohydrates play in our health.

For more information on the functions of carbohydrates in the body, read this article from Healthline.

Frequently Asked Questions

Are "carbs" and "carbohydrates" the same thing?

Yes, "carbs" is simply a common, informal abbreviation for carbohydrates used in everyday language.

What is the scientific term for carbohydrates?

In biochemistry, the term "saccharide" is often used as a synonym for carbohydrate. The specific type of saccharide depends on its chemical structure.

What's the difference between sugars and starches?

Both are types of carbohydrates, but they differ chemically. Sugars are simple carbohydrates (monosaccharides or disaccharides), while starches are complex carbohydrates (polysaccharides) made of many sugar units chained together.

What's a simple way to refer to all carbs?

In casual conversation, people often use the term "sugars" to refer to all carbohydrates, though this is technically inaccurate since it only describes the simple forms.

What is the name for the stored form of carbohydrates?

In the body, excess carbohydrates are stored as glycogen, a polysaccharide found primarily in the liver and muscles.

How is dietary fiber related to carbohydrates?

Dietary fiber is a complex carbohydrate that the body cannot easily digest. It promotes good digestive health and is found in plant-based foods.

What is the most basic unit of a carbohydrate?

The most basic unit of a carbohydrate is a monosaccharide, or simple sugar. Examples include glucose, fructose, and galactose.