Suppliers of Energy: Carbohydrates

Macdonald, Ian A.

doi:10.1007/978-1-4613-3015-8_3

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Climate Change and ''Children's'' Resources3

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1999

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“…Cooking also has an important effect on digestibility. The principle storage carbohydrates in tubers are starch, sucrose, and fructan (Banks & Greenwood, 1975;French, 1973;Lewis, 1984;Macdonald, 1980). Each occurs in a variety of molecular forms.…”

Section: Climate Change and ''Children's'' Resourcesmentioning

confidence: 99%

“…Simpler types are water-soluble and easily handled raw by human digestive systems, though cooking usually improves nutrient yield. More complex forms definitely require cooking (French, 1973;Gaillard, 1987;Macdonald, 1980;Stahl, 1984;Wandsnider, 1997). Cooking also softens structural cellulose, which reduces intestinal ''hurry'', the speed with which high-fiber foods otherwise move through the gut.…”

Section: Climate Change and ''Children's'' Resourcesmentioning

confidence: 99%

“…Cooking also softens structural cellulose, which reduces intestinal ''hurry'', the speed with which high-fiber foods otherwise move through the gut. Slower passage generally increases nutrient yield (Macdonald, 1980;Stahl, 1984).…”

Section: Climate Change and ''Children's'' Resourcesmentioning

confidence: 99%

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