carbs

2. sugars sugars and syrups put in foods during preparation or processing
4. odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
7. fibers the portion of plant-derived food that cannot be completely broken down by digestive enzymes.
8. large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose.
10. a sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, consisting essentially of sucrose, and used as a sweetener in food and drink.
12. any of the class of sugars (e.g., glucose) that cannot be hydrolyzed to give a simpler sugar.
13. process by which green plants and some other organisms use sunlight to synthesize foods from carbon dioxide and water.

1. substitutes a food additive that provides a sweet taste like that of sugar while containing significantly less food energy.
3. any of a class of sugars whose molecules contain two monosaccharide residues.
5. carbohydrates found naturally in foods such as fruits, milk, and milk products.
6. a carbohydrate (e.g., starch, cellulose, or glycogen) whose molecules consist of a number of sugar molecules bonded together.
9. a green pigment, present in all green plants and in cyanobacteria, responsible for the absorption of light to provide energy for photosynthesis.
11. carbohydrates a polysaccharide (such as starch or cellulose) consisting of usually hundreds or thousands of monosaccharide units