Page 13 - Ebook Digestive System Grade XI

carbohydrates. In addition, food sources are carbohydrate-containing ones found
in bread, noodles, flour, jam, and so on. Note Table 1.

Table 1. Carbohydrate Value (Kh) Various Foodstuffs (Grams/100 Grams)
Food Ingredients Carbohydrate Food Ingredients Carbohydrate
Value (Kh) Value (Kh)
Granulated sugar 94,0 Groundnut 23,6
Starch sugar 76,0 Tempe 12,7
Starch 87,6 Tofu 1,6
Vermicelli 82,0 Ambon Banana 25,8
Pasta 78,7 Apple 14,9

Half milled rice 78,3 Harumanis Manggo 11,9
Yellow corn 73,7 Papaya 12,2
Shrimp crackers with 68,2 Cassava leaves 13,0
dry
Noodle starch 50,0 Carrot 9,3
White bread 50,0 Spinach 6,5
Cassava 34,7 Water spinach 5,4
Red sweet potato 27,9 Cooked tomatoes 4,2
Potatoes 19,2 Beef liver 6,0
Green beans 62,9 Duck egg 0,8
Red beans 59,5 Chicken 0,7
Soybeans 34,8 Cow’s milk 4,3

For the body, the benefits of foods that contain carbohydrates are the
primary source of energy. In addition to these benefits, there are others, such as
regulating cell metabolism, changing to other organic components (amino acids),
helping streamline the process of fecal disposal, and as a material for cell
formation.

2. Fat

In addition to carbohydrates, the body can obtain energy derived from fat.
Fats are organic compounds composed of elements C, H, and O, and sometimes
there are also elements P and N. Its characteristic is that they cannot dissolve in
water. On the contrary, fat is easily soluble in organic solvents such as chloroform
and ether. According to their chemical arrangement, fats are divided into three
types: simple, compound, and derived.
Simple fats are triglycerides, a triester compound formed from one
glycerol and three fatty acids—for example, meat fats and oils (for example, oil

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