Why is less ATP obtained from the average carbon in a sugar molecule than from a carbon in a fat molecule?

Question

Quizplus · Accepted Answer

Carbons in fatty acids are a more reduced form of carbon than those in sugars, meaning they have more electrons available to contribute to ATP production. This is because fatty acids are made up of long chains of hydrocarbons, which are more reduced than the carbonyl groups found in sugars, which have fewer electrons available for ATP production.

Why Is Less ATP Obtained from the Average Carbon in a Sugar