EXPLORE UM NUTRIENTE
Glucose
Veja como as quantidades variam entre alimentos, na mesma base de comparação.
Entenda este nutriente ↓O que é?
Chemical reference: beta-D-glucopyranose (C6H12O6). USDA reports Glucose separately. [1] [2]
Esta forma de referência não representa todas as formas incluídas na quantidade do USDA.
Descrição, fonte e atribuição
Reference depiction: beta-D-glucopyranose. Formula C6H12O6; PubChem CID 64689; charge 0. This specified form does not represent every form or molecule included in the USDA quantity.
PubChem Compound 64689, 2D Structure. NCBI / National Library of Medicine. Fonte · Condições de uso
Verificação da fonte:
A COMMON BASIS
Alimentos, por 100 g
70 foods with data 136 not reported, excluded from ranking
- Wild rice
Wild rice, cooked, exactly as identified by USDA.
0,2 g - Centeio em grão
Rye grain, unprepared; not cooked rye bread.
0,16 g - Ervilhas verdes
Green peas, boiled, drained, without salt.
0,13 g - Sementes de abóbora
Dried pumpkin/squash seed kernels, without shells.
0,13 g - Espinafre
Raw spinach.
0,11 g - Queijo cheddar
Cheddar cheese; sodium reflects the source product.
0,1 g - Pine nuts
Nuts, pine nuts, dried, exactly as identified by USDA.
0,07 g - Enriched pasta
Pasta, cooked, enriched, without added salt, exactly as identified by USDA.
0,04 g - Manjericão fresco
Fresh basil leaves.
0,02 g - Brazil nuts
Nuts, brazilnuts, dried, unblanched, exactly as identified by USDA.
0 g - Arroz integral
Cooked, long-grain. The USDA source description does not state added salt.
0 g - Channel catfish
Fish, catfish, channel, farmed, cooked, dry heat, exactly as identified by USDA.
0 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.
Os textos da fonte abaixo estão em inglês. Não traduzimos automaticamente recomendações ou doses.
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.
Fontes de identidade e estrutura
- PubChem Compound 64689: Beta-D-Glucose · Consultado 2026-09-13
- USDA FoodData Central: Foundation Foods Documentation · Consultado 2026-09-13