Carbohydrates are important nutrients for the human body and are mainly divided into three categories: monosaccharides, disaccharides and polysaccharides.

Nutritionally, it can be divided into simple carbohydrates and complex carbohydrates.

But it should be noted that simple carbs are bad, or complex carbs are beneficial. You need to choose a balanced selection of ingredients.

For example, some simple carbohydrates are digested very slowly (for example, sugar), while some complex carbs, especially refined, can quickly increase blood sugar levels (such as starch).

Some complex sugars are relatively difficult to digest, but they are an important part of human nutrition, called dietary fiber.

The Institute of Medicine recommends that American and Canadian adults get between 45 and 65% of dietary energy from whole-grain carbohydrates to reduce the risk of heart disease and obesity.

The Food and Agriculture Organization and World Health Organization jointly recommend that national dietary guidelines set a goal of 55–75% of total energy from carbohydrates, but only 10% directly from sugars (their term for simple carbohydrates).

Therefore, when designing a menu, diabetic should choose ingredients carefully and pay attention to the carbohydrates of different foods; if you have any questions, you should consult a nutritionist.