Like all other biomolecules carbohydrates are made of micromolecules and macromolecules. Micromolecules are the monosaccharides while the macromolecules are the oligosaccharides and polysaccahrides. Actually, the micromolecules polymerize and condense to form macromolecules.
"Biomolecules" is not a recognized term in biochemistry, rather a term such as organic molecules or macromolecules would be more appropriate. The simple answer is all foods ha … ve complex organic macromolecules such as lipids (fat), carbohydrates/sugars and protein in varying quantities and types.
Glycerol and Fatty Acids. One major class of lipids is called glycerolipids. Glycerolipids are composed of glycerol and fatty acids. Glycerol, whose structural formula is shown at right, has three carbon atoms, each of which has a hydroxyl (-OH) group bound to it.