Carbohydrates

The RDA for carbohydrates is set as the minimum amount needed to fuel the brain but not an amount adequate to satisfy typical energy needs

Most experts recommend that 45% to 65% of total calories come from carbohydrates
Added sugars limited to 6-10% of calories
25 - 38 g of fiber are recommended daily for adult women and men respectively

the simplest of all sugars, are comprised of only one sugar molecule. The most common monosaccharide in foods are hexoses (six-carbon sugar molecules), namely glucose, fructose, and galactose. As basic units, these sugar molecules are absorbed “as is” without undergoing digestion.
Glucose, also known as dextrose, is the sugar of greatest distinction: it circulates through the blood to provide energy for body cells; it is a component of all disaccharides and is virtually the sole constituent of complex carbohydrates; and it is the sugar the body converts all other digestible carbohydrates to. In foods, glucose is found in fruits, vegetables, honey, corn syrup, and cornstarch.
are composed of two linked monosaccharide, at least one of which is glucose.
Disaccharides are split into their component monosaccharide before being absorbed. Sucrose, maltose, and lactose are disaccharides
are complex carbohydrates composed of hundreds to thousands of glucose molecules linked together. Despite being made of sugar, polysaccharides do not taste sweet because their molecules are too large to fit on the tongue s taste bud receptors that sense sweetness.
Starch, glycogen, and fiber are types of polysaccharides