The layman’s conception of carbohydrates generally involves only the sugars and starches of foods—those that generate calories and fat. The food chemist knows many other types that are ingested.

外行人的碳水化合物概念一般仅包括食物中能产生热量和脂肪的糖和淀粉，而食品科学家还知道许多摄入的他种碳水化合物。

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The layman’s conception of carbohydrates generally involves only the sugars and starches of foods—those that generate calories and fat. The food chemist knows many other types that are ingested.

外行人的碳水化合物概念一般仅包括食物中能产生热量和脂肪的糖和淀粉，而食品科学家还知道许多摄入的他种碳水化合物。

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