Which Meal Would Have a Faster Rate of Carbohydrate Absorption?

Question:

Potatoes fried in oil are high in fat and carbohydrate, while boiled potatoes are low in fat and high in carbohydrate. Which meal would have a faster rate of carbohydrate absorption and why?

Answer:

The meal of fried potatoes would have a faster rate of carbohydrate absorption compared to boiled potatoes.

Explanation:

What is the difference between the potatoes?

The starch in potatoes undergoes gelatinization when they are fried in oil due to the high temperature and extended cooking time. Complex carbohydrates are broken down through this process into simpler forms, such as glucose molecules. As a result, the digestive system may more easily absorb the carbs in fried potatoes.

On the other hand, when potatoes are boiled, the starch granules increase but are not broken down throughout the cooking process. This indicates that boiled potatoes' complex carbs are not as well broken down as fried ones.

Carbohydrates in fried potatoes are more readily available for absorption in the body due to the breakdown of complex carbs during frying, leading to a faster rate of carbohydrate absorption compared to boiled potatoes.