Popular science | Nutrition and composition analysis of coffee beans
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Many people like to have a full-bodied cup of coffee for breakfast in the morning, and enjoy a snack cake and mellow coffee at tea time, but those who like coffee also need to understand the ingredients in coffee beans. in order to understand their own nutrition, but also know the effect of coffee on the body and changes in the flavor of coffee.
The nutrients and ingredients of coffee beans can be roughly divided into 8 different nutrients and ingredients. Here are the ingredients of coffee beans one by one, and their effects on the body and coffee flavor:
Caffeine: source of bitterness. An appropriate amount of caffeine increases the rate of cell metabolism and stimulates the central nervous system, cardiovascular system, respiratory system, gastrointestinal tract, muscles and kidneys. Wait.
Tannin: the source of sour taste. Boiling will decompose to produce pyrosylic acid, and too much tannic acid will cause the coffee to taste astringent.
Fat: the fat contained in coffee beans can be roughly divided into acidic fat and volatile fat, which are described as follows:
Sour fat: that is, fat contains acid, its strength will vary according to the type of coffee.
Volatile fat: the source of coffee aroma, will emit 40 aromatic substances, but also will evaporate due to exposure to air.
Protein: the source of calories. But the protein in coffee is not easy to dissolve, so the calorie intake is limited.
Sugar: the source of sweetness and color of coffee. After roasting, the sugar in the coffee beans is converted into caramel. The combination of caramel and tannic acid will make the coffee astringent and sweet.
Crude fiber: the source of coffee color. The fiber of raw beans will be carbonized after baking. When carbon fiber is combined with caramel, the color of coffee is formed.
Minerals: slightly astringent source. There are a small amount of lime, iron, phosphorus, sodium carbonate and so on.
Water: raw beans contain about 11% moisture, leaving about 2.5% after baking.
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