Analysis of the nutritional composition of Coffee

● caffeine: caffeine is the most eye-catching caffeine for all adults. It is a kind of phytoflavin (animal muscle ingredient). Its properties are the same as theobromine in cocoa, green tea contains the same theophylline, and the percentage of reduction after baking is very small. Caffeine has a wide range of effects. It can accelerate the metabolism of the human body and keep people clear-headed and sensitive. The refreshing effect of coffee is very popular. Some people will lose sleep after drinking coffee at night, while others will be nervous and overexcited when drinking too much coffee, but many people will not be affected at all. Once we understand the body's response to caffeine, we can use it to meet our needs. Drinking a cup of coffee before the exam or long-distance driving will certainly reduce fatigue.

● tannic acid: after extraction, tannic acid will become a yellowish powder, which is easy to blend into water. After boiling, it will decompose and produce pyrosylic acid, which will make the coffee taste worse. If you brew it well and leave it for several hours, the color of the coffee will become stronger than when it was just soaked, and it will not taste enough, so there will be the saying that "finish it as soon as possible".

● fat: coffee contains fat, which plays a very important role in flavor. After analysis, it is found that there are many kinds of fat in coffee, the most important of which is acid fat and volatile fat acid fat. The strength of acid in fat varies with the type of coffee, and volatile fat is the main source of coffee aroma. Once the fat in roasted coffee beans comes into contact with the air, it will change chemically and the taste will get worse. Protein: the main source of calorie is protein, and like dripping coffee, most of the protein will not dissolve, so no matter how much coffee you drink, the nutrition you get is limited, which is why coffee will become a dieter's sacred food.

● sugar: without sugar, you will not only feel the bitter taste of caffeine and the sour taste of tannin, but also feel sweet, which is caused by the sugar contained in the coffee itself. After baking, most of the sugar will be converted to caramel, bringing a unique brown to the coffee.

● minerals: there are lime, iron, sulfur, sodium carbonate, phosphorus, chlorine, silicon and so on, because the proportion of very little affect the flavor of coffee is not big, combined to bring only a little astringency. Crude fiber: raw bean fiber will be carbonized after baking, this carbon and sugar caramelization combine with each other to form the tone of coffee, but the fiber turned into powder will have a considerable impact on the flavor of coffee. Therefore, we do not encourage the purchase of powdered coffee beans, because we are unable to taste the flavor of the coffee.

The nutritional composition of coffee:

Every 100 grams of coffee beans contain 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 milligrams of calcium, 170 milligrams of phosphorus, 42 milligrams of iron, 3 milligrams of sodium, 20.12 grams of vitamin B20.12 grams, 3.5 milligrams of nicotinic acid, 1.3 grams of caffeine and 8 grams of tannins. Every 100 grams of coffee extract contains 99.5 grams of water, 0.2 grams of protein, 0.1 grams of fat, 0.1 grams of ash, trace sugars, 3 milligrams of calcium, 4 milligrams of phosphorus, 2 milligrams of sodium, 20.01 milligrams of vitamin B and 0.3 milligrams of nicotinic acid. Dissolve 10 grams of coffee in hot water with 0.04 grams of caffeine and 0.06 grams of tannins.