Coffee contains more nutrients than many important foods

Nowadays, food chemistry is becoming more and more important to our lives, because a series of serious diseases are related to our diet, and it is estimated that there are three deaths in the United States each year. These diseases include heart disease, high blood pressure, stroke, cancer and diabetes. Everyone is likely to suffer from diet-related chronic diseases to varying degrees, and this risk increases with age. Possible factors that increase the risk of these diseases include inadequate intake of vegetables and fruits, excessive consumption of foods containing saturated fat (fried foods, full-fat dairy products, high-fat meat) and lack of exercise. Generally, these lifestyles are developed from childhood and continue into adulthood.

Coffee contains more nutrients than many important foods. Coffee contains protein (11%) and amino acids (less than 1%), lipids (10% Mel 20%), such as triglycerides and free fatty acids, as well as sugars (35% Mel 55%) and polysaccharides. Coffee contains a lot of minerals (3% Mel 5%), such as potassium (K), iron (Fe), zinc (Zn), and about 0.5% niacin (to prevent pellagra, also known as vitamin pp or vitamin B3). In addition, the content of chlorogenic acid, an antioxidant in coffee, is 7%, which is much higher than that of caffeine. After roasting coffee at a high temperature of about 200℃, proteins, amino acids, sugars and lipids are decomposed and about 1000 volatile compounds are derived. Part of chlorogenic acid is converted to lactone. The chemical reaction to most of the volatile substances in coffee beans is not clear. Caffeine is an important ingredient in coffee, it will not be destroyed, while other substances are easily destroyed in the process. Coffee drinks contain hundreds of volatile compounds, such as caffeine, chlorogenic acid, nicotinic acid, minerals, caffeinol and so on, dissolve in water to form aroma.