First, Carb facts
1. Should provide the majority of calories in your diet (50% -60%).
2. Carbohydrates are the bodies preferred energy sources.
3. Carbohydrates yield 4 calories per gram.
4. Regulates cellular fluid balance.
5. Main sources should come from fruits, grains and vegetables.
http://www.changingshape.com/resources/ ... ydrate.asp
Second, The three main types of carbohydrate are:
starch (also known as complex carbohydrates)
sugar
fiber
On the nutrition label, the term "total carbohydrate" includes all three types of carbohydrates.
http://www.diabetes.org/nutrition-and-r ... f-carb.jsp
Third, Carbohydrates provide the body with the fuel it needs for physical activity and for proper organ function. The best sources of carbohydrates - fruits, vegetables, and whole grains - deliver essential vitamins and minerals, fiber, and a host of important phytonutrients.
A new system for classifying carbohydrates calls into question many of the old assumptions about how carbohydrates affect health. This new system, known as the glycemic index, measures how fast and how far blood sugar rises after you eat a food that contains carbohydrates. (1).
White bread, for example, is converted almost immediately to blood sugar, causing it to spike rapidly. It's classified as having a high glycemic index. Brown rice, in contrast, is digested more slowly, causing a lower and more gentle change in blood sugar. It has a low glycemic index
Low Glycemic Load
High-fiber fruits and vegetables (not including potatoes)
Bran cereals (1 oz)
Many legumes, including chick peas, kidney beans, black beans, lentils, pinto beans (5 oz cooked, approx. 3/4 cup)
Medium Glycemic Load
Pearled barley:
1 cup cooked
Brown rice: 3/4 cup cooked
Oatmeal: 1 cup cooked
Bulgur: 3/4 cup cooked
Rice cakes: 3 cakes
Whole grain breads: 1 slice
Whole-grain pasta: 1 ¼ cup cooked
No-sugar added fruit juices: 8 oz
High Glycemic Load
Baked potato
French fries
Refined cereal products: 1 oz
Sugar-sweetened beverages: 12 oz Jelly beans: 10 large or 30 small
Candy bars: 1 2-oz bar or 3 mini bars
Couscous: 1 cup cooked
Cranberry juice cocktail: 8 oz
White basmati rice: 1 cup cooked
White-flour pasta: 1¼ cup cooked
I believe sugar sweetened beverages and jam , preserves are the same.
http://www.hsph.harvard.edu/nutritionso ... rates.html
Summary: The difference between dried fruits and preserves(jam):
1. Dried fruits: different carbohydrate content-more fiber, no added sugars.
2. Contain vitamins, microelements which are necessary for metabolism.
3. The quantity of apricots (about 5 sliced apricots) or 10 raisins -not 100 g, the numbers of CH on the label are given for 100g .
и полезно (нет вредных углеводов). 
