What percentage of carbohydrates are typically broken down by enzymes naturally?

Carbohydrates are primarily composed of sugars, starches, and fibers, and the digestion of these compounds involves breaking them down into simpler sugars, such as glucose, that the body can use for energy. Enzymes play a crucial role in this process, particularly in the mouth and small intestine, where they help to break down complex carbohydrates.

The typical percentage of carbohydrates that are broken down by enzymes during digestion is usually within the range of 60-80%. This reflects the efficiency of the digestive system and the types of carbohydrates consumed. Most carbohydrates, especially those that are not fiber, are effectively processed by the body's enzymatic activity, allowing for a significant portion to be absorbed and utilized.

This range indicates that while most carbohydrates are indeed broken down efficiently, some may escape complete digestion—especially certain fibers that remain intact and are not fermented by gut bacteria. Therefore, the option indicating a 60-80% breakdown aligns closely with established nutritional science regarding carbohydrate digestion.