Carbohydrates are one of the three major energy sources in food, the others being proteins and fats. Carbohydrates come in the form of sugars and fiber. Carbohydrates contain 4 calories per gram and are necessary for proper functioning of body as they are the main source of glucose. Some dieters wish to avoid carbohydrate-rich food, and diabetics also need to monitor their carbohydrate intake under their doctor's guidance.
Grains
Grains, and products made from them, are generally rich in carbohydrates. Corn is an especially carbohydrate-filled food. According to the Asia Pacific Journal of Clinical Nutrition, cornflakes have 87 grams of carbohydrates per 100 grams of flakes. Corn flour also has the same amount. White bread has slightly more carbs than whole wheat, with each having 49 grams and 47 grams per 100 grams of bread, respectively. At the lower end of the scale, per 100 grams of food, are rice with 30 grams, wheat bran with 27 grams and barley, which contains 28 grams.
Dairy
Most dairy foods have a small amount of carbohydrates, but some contain high levels. Foods such as condensed milk and ice cream have a lot of carbohydrates due to being sweetened with sugar. The "Asia Pacific Journal of Clinical Nutrition" lists condensed milk as having 60 grams of carbohydrates per 100 grams and ice cream has 25. Powdered skim milk has 60 grams and fresh milk has only 5 grams of carbs per 100 grams. Cheeses have little carbohydrates, with the highest content being attributed to cottage cheese with 1 gram per 100. Most other cheeses have only trace amounts of carbs, according to the APJCN.
Fruits
Fruits are usually associated with high carbohydrate content because of their sweetness derived from naturally occurring sugars. Several fruits have much higher carbohydrate levels than others, according to the University of Massachusetts Medical School. Some fruits that contain high levels of carbohydrates include bananas, figs and prunes, having a composition of 20 percent carbohydrates. Not far behind are fruits such as apples, blueberries, grapes, mango, pears, pineapples and pomegranates, being composed of 15 percent carbohydrates. At the lower end of the scale are apricots, blackberries, guava, lemon, oranges, peaches and plums, with 6 percent of their mass composed of carbohydrates. Cantaloupes, strawberries, melons and tomatoes round out the bottom of the scale with only 3 percent carbohydrate composition.
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