Coffee and Nutrition
Coffee contains a small amount of nutrients. In every 100 grams of coffee beans contains 2.2 grams of water, 12.6 grams of protein, 16 grams of fat, 46.7 grams of sugar, 9 grams of cellulose, 4.2 grams of ash, 120 mg of calcium, 170 mg of phosphorus, 42 mg of iron, 3 mg of sodium, 0.12 grams of vitamin B2, 3.5 mg of niacin, 1.3 grams of caffeine, 8 grams of tannin. Each 100g coffee extract contains 99.5g water, 0.2g protein, 0.1g fat, 0.1g ash, trace carbohydrate, 3mg calcium, 4mg phosphorus, 2mg sodium, 0.01mg vitamin B2 and 0.3mg niacin. Dissolve 10 grams of coffee in hot water, caffeine content is 0.04 grams, tannin content is 0.06 grams.
Drinking coffee in moderation, and using scientific drinking methods, has certain benefits for health.
1. Caffeine contained in coffee is a kind of alkaloid, which is a slow stimulant. Its excitability is better than tea leaves, and its caffeine content is 40%~ 60% higher than tea leaves. It can excite brain nerve cells, improve brain cell vitality, promote thinking association and analysis and judgment ability, refresh people, cheer people up, eliminate fatigue and sleepiness, improve the flexibility of movement, and make people feel relaxed.
2. Coffee has dilatory and anti-spasmodic effects on cardiovascular and bronchial vessels, which can promote circulation, improve myocardial blood supply, promote heartbeat, and have certain curative effects on hypotension and spasmodic bronchial asthma.
3, coffee can promote digestive gland secretion, improve digestive function, increase appetite, promote absorption, enhance metabolism.
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The common way of roasting coffee beans
Coffee roasting, hundreds of years of history in the past, people do not have these scientific tools, and finally want to determine how to heat the whole exothermic reaction? Simply, all of this will be used to determine the appearance and high-temperature baking process.
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How the coffee roasting term describes the degree of roasting
The key to why coffee is loved by people lies in the aroma formed after roasting and the taste when drinking, because the coffee raw bean itself has no special taste. "baking" is like an ingenious magic, which completely changes and reorganizes the substances inside the raw beans to form a new structure and becomes a favorite drink with a strong and mellow flavor. So you know coffee roasting.
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