What is the nutritional value of shallow roasted coffee? Is it healthier to roast coffee beans lightly?

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In the shallow roasted coffee beans entering the explosion period, the chlorogenic acid content has been reduced by half, while in the deep roasting stage, the chlorogenic acid content is only 5% of the original content, indicating that the deep roasted coffee beans have lost a large amount of chlorogenic acid nutrition.

Because coffee has phytochemicals such as chlorogenic acid, caffeic acid and caffeine, many studies have found that coffee has many health effects, such as regulating blood sugar, regulating blood lipids, preventing Alzheimer's disease and depression.

However, coffee beans need to be baked at high temperature in the process, and the temperature of baking beans can reach more than 200 degrees, and according to the degree of baking, it is as short as 10 minutes and as long as 15 minutes, so a large number of nutrients will be destroyed in the baking process, among which chlorogenic acid is the most serious. Chlorogenic acid is one of the representative phytochemicals in coffee, which is rich in raw beans, which can regulate blood sugar and reduce the formation of body fat, but chlorogenic acid will be greatly reduced after baking at high temperature.

The study found that in the shallow roasted coffee beans entering the explosion period, the chlorogenic acid content has been reduced by half, while in the deep roasting stage, the chlorogenic acid content is only 5% of the original content, indicating that the deep roasted coffee beans have lost a large amount of chlorogenic acid nutrition. In terms of caffeine, caffeine is a thermostable nutrient, so deep-roasted coffee can also retain a certain amount of caffeine. Research data show that there is no significant difference in caffeine content between deep-roasted coffee and light-roasted coffee.

However, coffee will produce Mena reaction and caramelization reaction in the process of roasting, which gradually turns the flavor of coffee into bitter taste, and the taste of coffee is preferred by the public, so the roasting degree of coffee is between medium baking and deep roasting stage. however, the nutrient content of deep-roasted coffee is relatively small, when people choose coffee drinks, they can choose the corresponding coffee products according to their taste preferences and nutritional needs.

Author = Fang Food Public Welfare Food Culture Education Foundation

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