Which type of carbohydrate is commonly found in pasta and bread?

The correct answer, glucose, is a fundamental carbohydrate that serves as a primary energy source for living organisms. In the context of pasta and bread, these foods are rich in starch, which is a complex carbohydrate composed of numerous glucose units linked together. When we consume starch, our digestive system breaks it down into glucose, which can then be absorbed into the bloodstream and utilized by our cells for energy.

Pasta and bread are made predominantly from wheat, which contains high levels of starch. This makes them significant sources of carbohydrates in many diets. When we eat these foods, our body effectively transforms the starch into glucose, highlighting the central role glucose plays as a building block for energy production.

The other types of carbohydrates mentioned—fructose, galactose, and sucrose—are indeed carbohydrates but are not the primary type found in pasta and bread. Fructose is a simple sugar found in fruits, galactose is a sugar that combines with glucose to form lactose (the sugar found in milk), and sucrose is common table sugar made from glucose and fructose. None of these provide the same essential energy contribution as glucose derived from starches in pasta and bread.