What would be a good rule to help you identify foods containing carbohydrates?
why the exchange of fat-containing foods with fat-substitute-containing foods would not be ideal for a marathon runner
Bread, pasta, and cereal would certainly "test positive" for carbohydrates.
* Grains, fruits and vegetables. * For more information about the foods that contain carbohydrate, a list of refined (processed) carbohydrates, a list of the carbohydrate in fruits, and examples of low carbohydrate foods, see the related questions, further down this page, listed under Related Questions.
If you are diagnosed with diabetes, it's best to use a diet that is low in simple carbohydrates, especially sugar or sugar-containing foods such as sweets and cakes. Fruits and vegetables would also be beneficial.
Foods that contain carbohydrates would be pasta, rice, cereals, breads, fruit and vegetables. You'll also find high amounts of carbohydrates in chocolate, cookies, ice cream, chips and other foods that contain sugar
From a dieters perspective a carbohydrate guide would be a list of foods and the types of and the amount of carbohydrates they contain. Not all carbohydrates are equal so they would point out the differences.
The best foods would be more vegetables and fruits. You would want to limit your intake of carbohydrates and red meats. Also limit the amount of sugar you eat.
starch fat and carbohydrates
All carbohydrates are definitively hydrocarbons. An organic molecule is loosely defined as one containing Carbon and Hydrogen. Putting these two facts together would suggest that no they are always organic. They can however be produced by "inorganic" methods.
There are countless lists of foods containing gluten available online and their accuracy is spurious. My advice would be to ask your doctor for a list.
"Biomolecules" is not a recognized term in biochemistry, rather a term such as organic molecules or macromolecules would be more appropriate. The simple answer is all foods have complex organic macromolecules such as lipids (fat), carbohydrates/sugars and protein in varying quantities and types.
Vitamins are organic substances that enhance the breakdown of proteins, carbohydrates, and fats. Without vitamins, the breakdown and assimilation (the taking in of nutrient material) of foods would not occur.