Carbohydrates

<h2 class="subHeader">Carbohydrates and Fiber</h2>

<p class="description ">Bulgur wheat contains significantly more carbohydrates than wheat germ. A 1/2-cup serving of bulgur has 53.1 g of carbs; the same size portion of wheat germ has 29.8 grams. </p>

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<b>Your meal plan requires 225 g to 325 g per day; </b></p>

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you can boost carb intake when you eat these foods by adding vegetables that contain carbohydrates such as corn, potatoes, beets and carrots. Both wheat germ and bulgur are good sources of fiber, containing 7.6 g and 12.8 g per serving, respectively. You should consume 22 g to 34 g of fiber each day.</p>

<h3 >Carbohydrates</h3>

<div class="rellink relarticle mainarticle" >Main article: <a href="http://en.wikipedia.org/wiki/Carbohydrates" title="Carbohydrates" class="mw-redirect" >Carbohydrates</a></div>

<a href="http://en.wikipedia.org/wiki/Cereal" title="Cereal" >Grain</a> products are often <a href="http://en.wikipedia.org/wiki/Bake" title="Bake" >baked</a>, and are rich sources of <a href="http://en.wikipedia.org/wiki/Complex_carbohydrates" title="Complex carbohydrates" >complex</a> and <a href="http://en.wikipedia.org/wiki/Simple_carbohydrates" title="Simple carbohydrates" class="mw-redirect" >simple</a>carbohydrates.</div>

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<p >Carbohydrates include the common sugar, <a href="http://en.wikipedia.org/wiki/Sucrose" title="Sucrose" >sucrose</a> (table sugar), 

a disaccharide, and such simple <a href="http://en.wikipedia.org/wiki/Sugar" title="Sugar" >sugars</a> as <a href="http://en.wikipedia.org/wiki/Glucose" title="Glucose" >glucose</a>

(from the digestion of table sugar) and <a href="http://en.wikipedia.org/wiki/Fructose" title="Fructose" >fructose</a> (from fruit), and

<a href="http://en.wikipedia.org/wiki/Starch" title="Starch" >starches</a> from sources such as cereal flour, <a href="http://en.wikipedia.org/wiki/Rice" title="Rice" >rice</a>, <a href="http://en.wikipedia.org/wiki/Arrowroot" title="Arrowroot" >arrowroot</a>, and <a href="http://en.wikipedia.org/wiki/Potato" title="Potato" >potato</a>. The interaction of heat and carbohydrate is complex.

<a href="http://en.wikipedia.org/wiki/Polysaccharide" title="Polysaccharide" >Long-chain sugars</a> such as <a href="http://en.wikipedia.org/wiki/Starch" title="Starch" >starch</a> tend to break down into

<a href="http://en.wikipedia.org/wiki/Monosaccharide" title="Monosaccharide" >simpler sugars</a> when cooked, while simple sugars can form

<a href="http://en.wikipedia.org/wiki/Syrup" title="Syrup" >syrups</a>. If sugars are heated so that all water of <a href="http://en.wikipedia.org/wiki/Crystallisation" title="Crystallisation" class="mw-redirect" >crystallisation</a>is driven off, then <a href="http://en.wikipedia.org/wiki/Caramelization" title="Caramelization" >caramelization</a> starts, with the sugar undergoing thermal decomposition with the formation of <a href="http://en.wikipedia.org/wiki/Carbon" title="Carbon" >carbon</a>, and other breakdown products producing <a href="http://en.wikipedia.org/wiki/Caramel" title="Caramel" >caramel</a>. Similarly, the heating of sugars and proteins elicits the <a href="http://en.wikipedia.org/wiki/Maillard_reaction" title="Maillard reaction" >Maillard reaction</a>, a basic flavor-enhancing technique.</p>

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An <a href="http://en.wikipedia.org/wiki/Emulsion" title="Emulsion" >emulsion</a> of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In <a href="http://en.wikipedia.org/wiki/Europe" title="Europe" >European</a> cooking, a mixture of <a href="http://en.wikipedia.org/wiki/Butter" title="Butter" >butter</a> and <a href="http://en.wikipedia.org/wiki/Flour" title="Flour" >flour</a> called a <a href="http://en.wikipedia.org/wiki/Roux" title="Roux" >roux</a> is 

used to thicken liquids to make stews or sauces. In <a href="http://en.wikipedia.org/wiki/Asia" title="Asia" >Asian</a> cooking, a similar effect is obtained from a mixture of rice or <a href="http://en.wikipedia.org/wiki/Corn_starch" title="Corn starch" >corn starch</a> and water. 

These techniques rely on the properties of starches to create simpler mucilaginous <a href="http://en.wikipedia.org/wiki/Saccharide" title="Saccharide" class="mw-redirect" >saccharides</a> during cooking, which causes the familiar thickening of <a href="http://en.wikipedia.org/wiki/Sauce" title="Sauce" >sauces</a>. This thickening will break down, however, under additional heat.</p>

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