Carbohydrates vs. Fats
Main DifferenceThe main difference between Carbohydrates and Fats is that carbohydrates are any of a large group of organic compounds arising in foods and living tissues, including sugars, cellulose, and starch, whereas fats are a natural oily substance appearing in animal bodies, especially when deposits as a layer beneath the skin or around specific organs.

Difference Between Carbohydrates and Fats
Carbohydrates vs. Fats
carbohydrates are any of a large group of organic compounds occurring in foods and living tissues whereas fats is a natural oily substance occurring in animal bodies.
Carbohydrates vs. Fats
Carbohydrates are soluble in water and are the most abundant dietary source of energy for all living organisms, while fats are insoluble in water but soluble in ether, alcohol, etc.
Carbohydrates vs. Fats
Carbohydrate provides instant energy after the intake of food, but fats help in the storage of energy and provide protection to vital organs.
Carbohydrates vs. Fats
Carbohydrate can classify by the number of sugar units present in them; oppositely fats are classifying by bonds, either single or double.
Carbohydrates vs. Fats
At least 45-65 percentage of carbohydrate is the yield, but around 20-35 percentage of fat is intake.
Carbohydrates vs. Fats
Carbohydrates are predecessors of many organic compounds like fats and amino acids. Conversely, fats work as a source of fat-soluble vitamins.
Carbohydrates vs. Fats
Carbohydrates are the modest form of sugars, which are absorbing by the small intestine and the liver converts it to glucose while fats are usually present in plants and animals which helps as a fuel reserve to the body.
Carbohydrates vs. Fats
Carbohydrate contains four calories/gram on the other hand fat contains nine calories/gram.
Carbohydrates vs. Fats
Carbohydrates help in cell growth, adhesion, and other functions on the flip side fats also help in keeping the proper body temperature.
Comparison Chart
Carbohydrates | Fats |
Carbohydrate is the organic molecule that contains carbon, hydrogen, and oxygen as the main constituents | Fats are said to the purest form of lipids containing carboxylic acids with the side chain of the hydrocarbon |
Composition | |
Made up of carbon, hydrogen, and oxygen | Contain carboxylic acids with hydrocarbon side chains |
Solubility | |
soluble in water | insoluble in water but soluble in alcohol, ethanol |
Sources | |
The primary source is table sugar, potatoes, fruit juices, bread, etc | Oils in vegetables, nuts, seeds, and fats from animals |
Requirement | |
Require to offer energy or fuel to the body immediately after the intake of food | Mainly to store energy and absorb essential vitamins |
Require amount | |
At least 45-65 percentage of carbohydrate intake | Around 20-35 percentage of fat intake |
Calories | |
Carbohydrate contains 4 calories/gram | Fat contains 9 calories/gram |
Function | |
Fiber is a form of carbohydrate that supports in keeping blood glucose level, cholesterol level, and eliminating waste from the body | Helps to normalize hormone production, in defending cells, organs and helps in maintaining body temperature |
Carbohydrates vs. Fats
Carbohydrates are one of a large group of organic compounds in foods and living tissues and containing sugars, starch, and cellulose whereas fats is a natural oily substance arising in animal bodies, especially when depositing as a layer under the skin or around specific organs. Carbohydrates are soluble in water and the richest nutritional source of drive for all living creatures, whereas fats are unsolvable in water but soluble in ether, and alcohol, etc. Carbohydrate provides immediate energy after intake of food, but fats provide shelter to vital organs, cell membranes and also helps in the guideline of hormones. Carbohydrate can classify by the number of sugar units present in them, whereas fats are classifying by bonds, either single or double. At least 45-65 percentage of carbohydrate is taken per calorie intake whereas around 20-35 percentage of fat is intake. Carbohydrates are precursors of numerous organic compounds like fats and amino acids whereas fats serve as a basis of fat-soluble vitamins (A, D, E, and K). Carbohydrate comprises four calories/gram whereas fat contains nine calories/gram. Carbohydrates in the form of glycolipids and glycoproteins support the cell growth, connection, and other functions whereas fats help in keeping the proper body temperature.
What are Carbohydrates?
Carbohydrates are the most significant macromolecule of all. Carbohydrate is the organic molecule containing empirical formula as (CH2O)n, that is carbon, hydrogen, and oxygen as the main constituents. But, some may enclose phosphate, nitrogen, or sulfur also. The function of carbohydrates is very vital, as apart from providing energy to the body, carbohydrate perform some other features too as in helping as structural and protective elements to the cell walls of plants and bacteria, operating an exoskeleton (hard covering) for arthropods, insects, lobster. Carbohydrates can categorize as simple and complex sugars. Simple sugars contain one or two units of sugars, while the complex includes three or more. On this basis of this division, carbohydrates contain three types, which are: Monosaccharide: These are the purest form of carbohydrate as mono means ‘one’ and saccharide means ‘sugar,’ containing the general formula as (CH2O)n. Oligosaccharide: Oligo means ‘few,’ contain small units of monosaccharides varying from 2 to 10, link by the glycosidic bond. Polysaccharides: As Poly means ‘many,’ molecules containing 10 or more repetitive units of monosaccharide link by the glycosidic bond.
What are Fats?
Fats are known as the purest form of lipids containing carboxylic acids with the side chain of the hydrocarbon. The chemical name of fats and oils is ‘Triglycerols,’ they are known to the derivative of hydrocarbons and esters of fatty acids with glycerol. Fats and oils are not polymers, as they are small molecules which are insoluble in water but soluble in organic solvents like ether, alcohol, etc. The primary function of fat is to store energy. Fats are classifying into two types: First is saturated fatty acids as they do not contain the double bond between carbon atoms. These are usually solid at room temperature, present in red meat, milk products, and palm. Second is unsaturated fatty acids as they contain double bonds between carbon atoms, present in Olive oil, Peanut oil, Walnuts, etc. Fatty acids comprising only one double bond are known as monounsaturated (MUFA), while those containing two or more double bonds are known as polyunsaturated fatty acids (PUFA).
ConclusionAbove this discussion, it concludes that carbohydrates and fats play a vital role in providing energy and both contain equal importance in nature