炭水化物

• Reading: たんすいかぶつ
• Romaji: tansuikabutsu
• Kanji breakdown: 炭 (tan/sumi) — carbon, charcoal; 水 (sui/mizu) — water; 化 (ka) — change, compound; 物 (butsu/mono) — substance, thing
• Pronunciation: /ta.ɴ.sɯ.i.ka.bɯ.tsɯ/

Meaning

Carbohydrate; a class of organic compounds including sugars, starches, and fibre that serve as a primary energy source in living organisms.

A noun derived from the chemical description of the compound class: 炭 (carbon) + 水 (water) + 化物 (compound). Carbohydrates are divided into simple sugars (単糖, 二糖) and complex carbohydrates (多糖). In nutritional discourse, 炭水化物 is one of the three macronutrients alongside 脂質 and タンパク質.

Examples

1. 炭水化物は脳と筋肉の主要なエネルギー源として欠かせない栄養素だ。 Carbohydrates are an essential nutrient serving as the primary energy source for the brain and muscles.
2. ご飯やパンには炭水化物が豊富に含まれており、日本食の基本をなす。 Rice and bread are rich in carbohydrates and form the foundation of the Japanese diet.
3. 炭水化物の過剰摂取は血糖値の急上昇を招き、糖尿病リスクを高める。 Excessive intake of carbohydrates causes rapid spikes in blood sugar and increases the risk of diabetes.

Usage Guide

Context: nutrition, biology, biochemistry, medicine, daily life

Tone: neutral

Origin & History

A Meiji-era translation of the German 'Kohlenhydrate'. 炭 (carbon) + 水 (water) + 化物 (hydrate/compound) mirrors the empirical formula Cm(H₂O)n that characterises many carbohydrates.

Cultural Context

Era: Modern

Generation: All ages

Social background: Universal