What Are the Simplest Carbohydrates?

Carbohydrates are considered either simple or complex, according to Medline Plus. The simplest carbohydrates are basically sugars that require very little time to break down in the body. One of the main sources of energy, carbohydrates make up an essential part of our daily food intake. Look primarily to fresh fruits and dairy for healthy additions of simple carbohydrates to your diet.

Sucrose

Sucrose, commonly known as table sugar, is formed in plants. Often used in the industrialized world as a food sweetener, sucrose is generally extracted from sugar cane or sugar beets. Sweet sorghum and sugar maples may also be utilized in sucrose production. Sucrose provides quick energy to the body, according to the Science of Cooking, rapidly increasing blood glucose when ingested. Processed and "junk" foods frequently contain high levels of sucrose.

Dextrose

Found naturally in animal and plant tissue, dextrose is often derived synthetically from starch for inclusion in processed foods. When derived without water, the listing for crystallized dextrose reads as "dextrose anhydrous" or "anhydrous dextrose." The majority of commercially prepared dextrose is derived from corn starch and is listed as "corn sugar." However, it can also be prepared from the starch of rice and wheat. Cake mixes, frostings, prepared cookies, crackers and deserts contain dextrose. Single-serve packets of artificial sweeteners may contain dextrose as a filler.

Glucose

The body works to break all carbohydrates down to glucose. When referred to as a manufacturing product, glucose is a purified mixture of water and saccharides obtained from starches. Primarily used in candy, alcohol, tanning and for treating tobacco, glucose is also called starch syrup.

Fructose

Fructose occurs naturally in plants. Fruits contain high levels of fructose. The processing of corn or cane sugar produces crystalline fructose. Crystalline fructose differs from high-fructose corn syrup as it is 100 percent fructose. High-fructose corn syrup contains equal amounts of fructose and glucose.

The International Life Sciences Institute considers fructose to be a traditional source of food energy, according to the American Dietetic Association. Crystalline fructose is often included in dry beverage mixes, low-calorie foods, flavored waters, sports drinks, chocolate milk, cereals, yogurt and confections.