EXPLORE A NUTRIENT
Carbohydrates
Discover how amounts vary across foods, on a shared basis for comparison.
Understand this nutrient ↓What is it?
Carbohydrate by difference is a calculated remainder that includes dietary fiber. [1]
A conceptual representation, not a molecular structure.
Description, source and attribution
A conceptual grouping, not a molecular structure. This reporting category contains multiple components or represents a calculated quantity.
Original Bitameans conceptual/fallback artwork; not a chemical structure. Source · Reuse terms
Source check:
A COMMON BASIS
Foods, per 100 g
206 foods with data 0 not reported, excluded from ranking
- Acerola
Acerola, (west indian cherry), raw, exactly as identified by USDA.
7.69 g - Leek
Leeks, (bulb and lower leaf-portion), cooked, boiled, drained, without salt, exactly as identified by USDA.
7.62 g - Watermelon
Raw watermelon, edible portion; seedless status not specified.
7.55 g - Blue mussels
Blue mussels, cooked with moist heat.
7.39 g - Broccoli
Broccoli, boiled, drained, without salt.
7.18 g - Brussels sprouts
Brussels sprouts, cooked, boiled, drained, without salt, exactly as identified by USDA.
7.1 g - Dill
Dill weed, fresh, exactly as identified by USDA.
7.02 g - Ricotta cheese
Whole-milk ricotta cheese.
6.86 g - Rutabaga
Rutabagas, cooked, boiled, drained, without salt, exactly as identified by USDA.
6.84 g - Starfruit
Carambola, (starfruit), raw, exactly as identified by USDA.
6.73 g - Sweet red pepper
Red bell pepper, raw.
6.6532 g - Green cabbage
Green cabbage, raw.
6.3838 g
All results are sorted before pagination. Bars compare amounts within this search; they do not indicate health benefits. Not reported does not mean zero.
UNDERSTAND THE DATA
What it means for your diet
This source explains carbohydrates, sugars, starch and fiber as a group. Total sugars are not the same measurement as added sugars, and recommendations for total carbohydrate must not be assigned to one sugar. The ranking keeps the USDA measurement method separate.
Ranking amounts describe foods, not supplement doses. A high rank does not mean you should consume more. Source recommendations and cautions retain their original population and scope.
Carbohydrates [1]
Source: MedlinePlus, National Library of Medicine. Original health-topic summary, reproduced with attribution.
What are carbohydrates?
Carbohydrates, or carbs, are sugar molecules. Along with proteins and fats, carbohydrates are one of three main nutrients found in foods and drinks.
Your body breaks down carbohydrates into glucose. Glucose, or blood sugar, is the main source of energy for your body's cells, tissues, and organs. Glucose can be used immediately or stored in the liver and muscles for later use.
What are the different types of carbohydrates?
There are three main types of carbohydrates:
- Sugars. They are also called simple carbohydrates because they are in the most basic form. They can be added to foods, such as the sugar in candy, desserts, processed foods, and regular soda. They also include the kinds of sugar that are found naturally in fruits, vegetables, and milk.
- Starches. They are complex carbohydrates, which are made of lots of simple sugars strung together. Your body needs to break starches down into sugars to use them for energy. Starches include bread, cereal, and pasta. They also include certain vegetables, like potatoes, peas, and corn.
Identity and structure sources
- USDA FoodData Central: Foundation Foods Documentation · Accessed 2026-09-13