In general, approximately 75% of the solids in plants are carbohydrates. Total carbohydrates generally consist of simple sugars, starches, pectic substances, lignin, and cellulose. Cellulose, pectic substances, and lignin occur in all plants as the principal structural components of the cell walls. These structural polysaccharides contribute greatly to the characteristic texture of plant foods. These structural polysaccharides are usually not fermentable. The most common fermentable carbohydrates in vegetables are glucose, fructose, sucrose, and starch.
Was this article helpful?