Carbohydrate Calculator

MaintenanceWeight loss 0.5 kg/weekWeight gain 0.5 kg/week
Daily calorie intake
Daily carbohydrate intake in grams - - -
*The Institute of Medicine recommends American and Canadian adults to get 40% to 65% of their dietary energy from carbohydrates. The Food and Agriculture Organization and the World Health Organization jointly recommend 55% to 75% of total energy from carbohydrates, but only 10% directly from sugars.

Calculator for Carbohydrates

With the help of the Carb Calculator, you can figure out what proportion of carbs you should eat daily.

What are Carbohydrates, and How Do They Work?

Carbohydrates (carbs) are one of the three main macronutrients that produce energy, along with fats and proteins, and they are the source of most of our energy. Carbohydrates are either broken down or turned into glucose in the body, and they are the body's primary source of energy, supplying it with fuel. Depending on the situation, they may also be stored as energy in the form of glycogen or turned to fat (which can also be used as a source of energy).

Carbohydrates Come in a Variety of Forms:

To distinguish between sugars and other carbohydrates, carbohydrates are often categorized as simple (monosaccharides and disaccharides) or complex (polysaccharides or oligosaccharides) carbohydrates. Although many meals, such as fruits and vegetables, include a variety of carbs, the categorization of some foods may be complicated.
Even though carbohydrates are not essential nutrients (nutrients required for the normal physiological function that the body cannot synthesize).,
They are a convenient source of energy that, when consumed in moderation, can potentially lower the risk of cardiovascular disease, obesity, and type 2 diabetes.
Sugar, starch, and fibre are the three major carbohydrates: sugar, starch, and fibre.
1. Sugars are the most basic type of carbs. They may be found in naturally occurring forms in fruits, dairy products, and vegetables; they can also be found in processed forms in candies, cookies, cakes, and a variety of other forms of drinks, among other things.
2. Starches are complex carbohydrates that may be found in various plant foods such as beans, vegetables, and grains in their natural state.
3. Fibres are complex carbohydrates that may be found in various foods such as fruits, whole grains, vegetables, and a variety of legumes, among others. Fibres are necessary for proper digestion.
4. Complex carbohydrates provide higher nutritional advantages than simple carbohydrates, which are often called "empty carbs" since they have little nutritious value. It is important to note that added sugars, a popular type of simple carbs, have minimal nutritional value and are not required for life. The body requires certain carbs (which are converted to sugar), but it is not essential to eat sugary meals to fulfil this need. Carbohydrates from complex carbs such as fibre-rich fruits and vegetables, whole grains, legumes, and other sources, and a variety of other nutrients, offer carbohydrates that the body may utilize for energy and to operate properly.
Because complex carbohydrates digest more slowly, they enable a person to feel fuller for longer periods, which may be beneficial when attempting to lose weight or maintain a healthy weight. Foods that are primarily composed of simple carbohydrates, such as soda, cookies, juice, and other baked goods, often contain high levels of sugar and fat, and as a result, are more likely to contribute to weight gain and diabetes because they are easier to consume in large quantities than complex carbohydrates.

How Many Carbohydrates Should I Consume?

Even though this estimate is subject to variation based on various variables, the Institute of Medicine suggests that people eat a minimum of 130 grams of carbs each day. By other recommendations, carbohydrates should account for 40-75 per cent of total daily calorie intake, even though carbohydrates are not necessary nutrients.
And despite the popularity of fad diets that severely limit or even eliminate carb consumption, there are certain advantages to eating a moderate quantity of "healthy" carbohydrates (which will be described below). When carbohydrate intake exceeds the amount of glycogen stored, the extra carbohydrates are converted to lipids, which serve as a kind of stored energy. If there are inadequate carbohydrates and fats available for use as energy, the body may resort to breaking down protein, which can be dangerous. Numerous important tasks are performed by proteins in the body, including acting as the building blocks for tissues and organs, driving many chemical processes throughout the body, enabling communication across the body, transporting molecules, and many other functions. More information can be found by using the Protein Calculator.
It's important to remember that not all carbs are created equal. Certain carbohydrate sources are superior to others in terms of nutritional value. Whole grains, vegetables, fruits, and legumes, for example, are more nutritious sources of carbs than white bread, white rice, and carbohydrates found in processed meals. The primary distinction between simple and complex carbohydrates in a diet, which are often referred to as "refined" and "whole," or even "bad" and "good" carbs, is that refined carbohydrates have been stripped of their natural fibre content. It is prevalent in many popular meals, including drinks, pastries, bread, spaghetti, and a variety of other baked goods.
According to the United States Department of Agriculture, fibre is essential for digestion, it supports good bowel motions, and it may, in certain instances, reduce the risk of certain chronic illnesses such as heart disease. Dietary disputes often centre on whether carbs are beneficial or detrimental to one's health. For the simple reason that there is truth to both sides of the debate: not all carbs are created equal, some are better than others, and carbohydrates may impact different individuals in various ways; both sides of the argument are correct. The following are some of the most important properties of both good and bad carbs3:

Beneficial carbohydrates:

low- or moderate-calorie foods contain fewer calories, are rich in nutrients, do not include refined sugars or grains, are high in natural fibres, are common in salt and saturated fats, and are low in cholesterol and trans fats, or do not contain any of these ingredients.

Bad carbohydrates are, in essence, the polar opposite of healthy carbs, and they include:

Many nutrients are deficient, and processed carbohydrates predominate.
They are poor in fibre, high in salt, and may include high amounts of saturated fat; they may also have high levels of cholesterol and trans fats.
possess a high concentration of refined grains (ex. white flour)
The amount of carbs a person eats is highly dependent on a variety of personal variables. Having a low-carb diet may be helpful, even life-changing, for one individual in various circumstances; but, having a lower-carb diet will not necessarily have health advantages for another person in the same scenario. The carbohydrates included in many nutritious meals such as vegetables, legumes, whole fruits, nuts and seeds, and whole grains are a source of energy for your body. Carbohydrates are not intrinsically harmful if sugary beverages, fruit juices, and processed meals such as cookies and candies are avoided or eaten in moderation. Consume the appropriate amount of carbohydrates for your lifestyle, and consult with a nutritionist if you plan to make any significant dietary adjustments