What foods are complex carbohydrates?
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grains such as cereals, pastas, breads, and rice.
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I can not find any sources on the composition, but regarding your second question:\nA complex sugar is a polysaccharide (that is 100% right).  It is definitely not a mono or disaccharide.
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Carbohydrates are broken down into glucose, the simplest sugar/carbohydrate. Proteins are broken down into amino acids and fats are broken down into fatty acids.
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muscles are made of proteins, carbohydrates will give you energy. when exercising, avoid sugars-those are bad carbs! i suggest a bean and cheese burrito, a peanut butter sandwich, stuff like that with protein and carbs.
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Carbs.   Carbs and fat together to really put it on.
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eat loads of complex carbohydrates like rice,pasta bread and potatoes
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Low carb, high protein.
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Exercise and eating complex carbs. Drink plenty of water.  Also vitamin supplements might help.
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foods high in protein/keratin.  Meat, fish, jello.
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Low Carb Vegetables\nThis list is roughy arranged from lowest to highest carbohydrate counts, but all are non-starchy and generally low in carbohydrates. Exact carb count depends on serving size. Remember when counting carbs in vegetables that the fiber is not counted, and can be subtracted from the total.\n\nSprouts (bean, alfalfa, etc.) \nGreens – lettuces, spinach, chard, etc. \nHearty Greens - collards, mustard greens, kale, etc. \nRadicchio and endive count as greens \nHerbs - parsley, cilantro, basil, rosemary, thyme, etc. \nBok Choy \nCelery \nRadishes \nSea Vegetables (Nori, etc) \nBroccoli \nCauliflower \nCabbage (or sauerkraut) \nMushrooms \nJicama \nAvocado \nCucumber (or pickles without added sugars) \nPeppers (all kinds) \nSummer Squash (including zuchinni) \nScallions or green onions \nAsparagus \nBamboo Shoots \nLeeks \nBrussels Sprouts \nSnow Peas (pods) \nGreen Beans and Wax Beans \nTomatoes \nEggplant \nArtichoke Hearts \nFennel \nOnions \nOkra \nSpaghetti Squash \nCarrots \nTurnip \nWater Chestnuts \nPumpkin
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To know what carbohydrates are made up of, we must classify them first.\n1.Monosachharides-simple sugars like glucose constitute them, each glucose molecule binds with another one by glycosidic bonds to form glycosides.\n2.Disaccharides-eg, sucrose....composed of 2 monosaccharides\n3.Oligosachharides-eg. blood group antigens, composed of 2 to ten monosachharides\n4.Polysachharides-eg. glycogen-composed of more than 10 monosaccharides\nThey can also be classified as aldoses or ketoses, if the reactive group is CHO then its aldose, if C=O then ketoses.\nGlucose is aldose, Fructose is ketose.If u talk of starch, its a polysachharide constituting carbohydrates like amylose and amylopectin.So we have carbon, hydrogen and oxygen compounds involved.\nThat i think is enough about the structure of carbohydrates in context with biology, but do learn to draw the structures.\nIf they contain nitrogen, or aminio group then they are not carbohydrates, they are already derivatives of carbohydrates-glycoproteins, proteoglycans(mucopolysachharides; one example is glucosaminoglycans)
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Polysaccharides are relatively complex carbohydrates.\nThey are polymers (Polymer is a generic term used to describe a very long molecule consisting of structural units and repeating units connected by covalent chemical bonds) made up of many monosaccharides joined together by glycosidic linkages. They are therefore very large, often branched, molecules. They tend to be amorphous, insoluble in water, and have no sweet taste.\nCarbohydrates are chemical compounds that contain oxygen, hydrogen, and carbon atoms. They consist of monosaccharide sugars of varying chain lengths and that have the general chemical formula Cn(H2O)n or are derivatives of such.
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Best carbs: Veggies (eat lots)\nNext: Berries\nNext: Nuts\nNext: Cheese/Full fat dairy\nNext: Other fruits\nNext: Whole Grains\nNext: Flour/starches/potatoes\nWorst: Sugar\n\nI pretty much stick to veggies, with some berries, nuts and cheese.  I have a very low tolerance for carbs.  The other carbs on the list are not really necessary, but make a pleasant OCCASIONAL addition to your diet.\n\nAnd before someone starts yelling that you "need" grains, let me tell you that grains don't have anything that you can't get better from veggies.  Fibre, vitamins, minerals etc. veggies have more of these than grains, for less calories, and they don't cause your blood sugar to jump.
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I've read a few articles about this before in Shape magazine.  Eggs are high in protein and will help you stay full longer.  Add yogurt and fruit to the meal or a piece of whole grain toast with peanut butter.\n\nAlso eating complex carbs like a bran or whole grain cereal or oatmeal...but make sure when you read the label on something that claims to be "whole grain" that the first ingredients are actually whole grains.  FDA only regulates that whole grain must be in the product to advertise it even if there is only a small amount.
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celery with natural no sugar or fat added) peanut butter\n\nthomas english muffins- whole grain, reduced fat\n\npopcorn (2 cups max) with smart balance, cinnamon and splenda\n\nmy own protein shake Carb countdown fat free 1 cup, whey protein 4 tblsp, sugar free chocolate syrup 2 tblsp, cinnamon 1 tsp, natural vanilla 2 tblsp
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Bread, rice, pasta, potatoes and cereals! If it's for a project you should have already done it - there are loads of reputable sources on the internet containing information about carbohydrates!
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Grains for the complex carbohydrate they provide, which are needed for energy.  They are also storable for long period of time, which is why they are the staple of every culture's diet.