Table 1.

Classification of dietary carbohydrates. Saccharides are classified according to degree of polymerization (DP) by indication of the length of the carbohydrate chain. The sugar term includes the sum of all the mono- and di-saccharides (DP1, and DP2). Higher DPs classified as carbohydrates, such as oligo- and polysaccharides. Functional and structure divisions include subgroups with major dietary components and main natural sources.

Types (DP)	Subgroup	Major Components	Natural Sources
Sugars (DP1, and DP2)	monosaccharides	glucose, galactose, fructose	fruit, vegetables, honey, seeds
	disaccharides	sucrose, maltose, lactose	table sugar (sugar cane or sugar beet), grains, dairy products
Oligosaccharides (DP3–9)	maltooligosaccharides	maltodextrins	corn starch
Polysaccharides (DP ≥ 10)	starch	amylose, amylopectin	cereals, vegetables, processed flour products
	non-starch	cellulose, hemicellulose, pectins, glycogen	vegetables, fruits, seeds, meat