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any of a class of organic compounds that are polyhydroxy aldehydes or polyhydroxy ketones, or change to such substances on simple chemical transformations, as hydrolysis, oxidation, or reduction, and that form the supporting tissues of plants and are important food for animals and people.
Contemporary Examples

We measured each slice across the four categories available for each eatery: calories, saturated fat, sodium, and carbohydrates.
The 30 Deadliest Pizza Slices The Daily Beast September 11, 2010

We measured all burgers across the four categories available for each eatery: calories, saturated fat, sodium, and carbohydrates.
40 Burgers That Can Kill You The Daily Beast June 20, 2010

The short answer is “a balanced diet,” which means foods that are high in protein and low in carbohydrates and fat.
5 Metabolism Myths Debunked Sarah Whitman-Salkin August 24, 2009

The final ranking was based on calories, saturated fat, sodium, and carbohydrates for each dish.
30 Pastas That Kill The Daily Beast March 2, 2011

Choosing the right kind of carbohydrates allows me to get the most out of my day.
How to Be Cameron Diaz Abby Haglage January 5, 2014

Historical Examples

At the same time an increase in the carbohydrates may assist in overcoming the condition.
Dietetics for Nurses Fairfax T. Proudfit

But it did not ignore the lesser potentials of metal and clumps of carbohydrates.
The Leech Phillips Barbee

However, it is like other carbohydrates in that in solution it ferments.
Woman’s Institute Library of Cookery, Vol. 2 Woman’s Institute of Domestic Arts and Sciences

These points have to be considered in judging the digestibility of these carbohydrates.
Researches on Cellulose C. F. Cross

See that the proportion of proteid is one part to four of carbohydrates and fats.
Public School Domestic Science Mrs. J. Hoodless

noun
any of a large group of organic compounds, including sugars, such as sucrose, and polysaccharides, such as cellulose, glycogen, and starch, that contain carbon, hydrogen, and oxygen, with the general formula Cm(H2O)n: an important source of food and energy for animals Informal term carb
n.

1851, from carbo-, comb. form of carbon, + hydrate (n.), denoting compound produced when certain substances combine with water, from Greek hydor “water” (see water (n.1)).

The name carbohydrate was given to these compounds because, in composition, they are apparently hydrates of carbon. In structure, however, they are far more complex. [Flood]

carbohydrate car·bo·hy·drate (kär’bō-hī’drāt’)
n.
Any of a group of organic compounds that includes sugars, starches, celluloses, and gums and serves as a major energy source in the diet of animals; they are produced by photosynthetic plants and contain only carbon, hydrogen, and oxygen, usually in the ratio 1:2:1.
carbohydrate
(kär’bō-hī’drāt’)
Any of a large class of organic compounds consisting of carbon, hydrogen, and oxygen, usually with twice as many hydrogen atoms as carbon or oxygen atoms. Carbohydrates are produced in green plants by photosynthesis and serve as a major energy source in animal diets. Sugars, starches, and cellulose are all carbohydrates.

Substances composed of long chains of oxygen, hydrogen, and carbon molecules. Sugar, starch, and cellulose are all carbohydrates. In the human body, carbohydrates play a major role in respiration; in plants, they are important in photosynthesis.

Note: Carbohydrates in food provide energy for the body and, if present in excess, are stored as fat.