In foods of animal origin, except milk, are relatively scarce. Foods rich in carbohydrates are basically plant a greater or lesser degree. So prevalent in cereals, bread and bakery products, pasta, fruits, dairy products, legumes and tubers.
3. Features
The main functions of carbohydrates are given below:
- Energy. They provide immediate energy, ie, 4 kcal / g. Glycogen (animals) and starch (in plants) are energy stores that move quickly to generate glucose when needed. Glucose is the only energy source used by the nervous system (normal) and blood cells, so that should eat carbohydrates every day.
- Structural. They are part of important molecules such as DNA and ATP among others (ribose and deoxyribose).
- Regulatory. Regulate bowel functions (dietary fiber). Dietary fiber plays an important role in the regulation of intestinal function with consequent health benefits because:
• Promotes bowel movement by absorbing water
• Increase the volume of stool and softens
• Decreases the absorption of certain substances (like cholesterol)
1.3. 
