<P> In food science and in many informal contexts, the term "carbohydrate" often means any food that is particularly rich in the complex carbohydrate starch (such as cereals, bread and pasta) or simple carbohydrates, such as sugar (found in candy, jams, and desserts). </P> <P> Often in lists of nutritional information, such as the USDA National Nutrient Database, the term "carbohydrate" (or "carbohydrate by difference") is used for everything other than water, protein, fat, ash, and ethanol . This will include chemical compounds such as acetic or lactic acid, which are not normally considered carbohydrates . It also includes dietary fiber which is a carbohydrate but which does not contribute much in the way of food energy (calories), even though it is often included in the calculation of total food energy just as though it were a sugar . </P> <P> In the strict sense, "sugar" is applied for sweet, soluble carbohydrates, many of which are used in food . </P> <P> Formerly the name "carbohydrate" was used in chemistry for any compound with the formula C (H O). Following this definition, some chemists considered formaldehyde (CH O) to be the simplest carbohydrate, while others claimed that title for glycolaldehyde . Today, the term is generally understood in the biochemistry sense, which excludes compounds with only one or two carbons and includes many biological carbohydrates which deviate from this formula . For example, while the above representative formulas would seem to capture the commonly known carbohydrates, ubiquitous and abundant carbohydrates often deviate from this . For example, carbohydrates often display chemical groups such as: N - acetyl (e.g. chitin), sulphate (e.g. glycosaminoglycans), carboxylic acid (e.g. sialic acid) and deoxy modifications (e.g. fucose and sialic acid). </P>

Which of the following animal derived foods contains a significant amount of carbohydrates