Final answer:
Vegetables, beans, breads, pasta, and rice are primarily sources of amylose, a type of starch, which is a polysaccharide and not a lipid, sugar alcohol, or lactose.
Step-by-step explanation:
Vegetables, beans, breads, pasta, and rice are common food sources of B. amylose. When we consume foods containing amylose, our bodies break it down into glucose molecules through the process of digestion, and these molecules can then be used as a source of energy. So, the correct answer is B. amylose. Amylose is a type of carbohydrate known as a polysaccharide, which is a long chain of glucose molecules linked together.
Amylose is a component of starch, along with amylopectin. These foods are not significant sources of lipids, sugar alcohols, or lactose. Lipids are typically found in oils, fatty meats, and dairy products. Sugar alcohols are used as sweeteners and are present in certain fruits and manufactured foods. Lactose is specifically a disaccharide found in milk and dairy products.