Yes
yes
Yes,they are.But you can think of them as carbohydrates at different levels......sugars are simpler than cellulose which is found in plants.Also satarch is the bit more complex carbohydrate(not as much as cellulose)which is stored in plants for their use whenever they need it...
When hot starches like potatoes are cooked, the starch granules swell and gelatinize, making some of their natural sugars more accessible. As the starch cools, it recrystallizes, locking in some of the sugar content. This can make the sugar content of cooked hot starches like potatoes higher than when they are cooled off.
polysaccharides or disaccharides through dehydration synthesis, where a water molecule is removed. This process helps create larger sugar molecules with different properties than simpler sugars.
it depends greatly on the type of sugar. Brown sugar will be less than confectioner sugar, but raw sugar will be far less than helium sugar.
Never mind, Disaccharides have more chemical bonds.
it is less refined than white sugar so therefore it has less additives
Carob is sweeter than cocoa- less sugar has to be added. So, it has less sugar and calories than chocolate.
Cellulose has more chemical bonds.
That sounds like fat - fat has a high energy concentration. I am not sure whether it is more than twice, though.
Sweeteners are often concentrated forms of sugar substitutes that are much sweeter than sugar. This means that even though they are less sweet than sugar by volume, you need to use less of them to achieve the same level of sweetness. Additionally, sweeteners can have different taste profiles and may not always mimic the taste of sugar exactly.
Complex carbohydrates such as starches found in foods like whole grains, vegetables, and legumes require digestion to break down into glucose and help maintain proper blood sugar levels. These carbohydrates provide sustained energy and are digested more slowly than simple carbohydrates.