Explanation of the main ingredients of coffee

1. Caffeine

It has a particularly strong bitter taste and stimulates the central nervous system, heart and respiratory system. Appropriate amount of caffeine can also reduce muscle fatigue and promote digestive juice secretion. Because it promotes kidney function, it is diuretic and helps the body to expel excess sodium ions from the body. But eating too much can lead to caffeine poisoning.

two。 Tannic acid

Boiled tannic acid will decompose into pyrouric acid, so coffee that has been brewed for too long will taste worse.

3. Fat

The most important of these are acidic fat and volatile fat.

4. Acid fat

That is, fat contains acid, its strength will vary according to the type of coffee.

5. Volatile fat

Is the main source of coffee aroma, it is a substance that emits about 40 kinds of aroma.

6. Protein

The main source of calories, the proportion is not high. Most of the protein in coffee powder will not dissolve out when brewing coffee, so the intake is limited.

7. Sugar

Raw coffee beans contain about 8% sugar. After roasting, most of the sugars are converted to caramel, which browns the coffee and combines with tannins to produce sweetness.

8. Fibre

The fiber of raw beans will be carbonized after baking and combine with caramel to form the hue of coffee.

9. Mineral substance

Contains a small amount of lime, iron, phosphorus, sodium carbonate and so on.

Table of nutritional components of coffee

The nutrients in every 100 grams of coffee beans are shown in the following table

1.2g moisture, 1.6g protein

16g fat, 1.7g sugar

Cellulose 9g ash 1.2g

Calcium 120mg phosphorus 170mg

Iron 42mg sodium 3mg

Vitamin B21.12g nicotinic acid 1.5mg

Caffeine 1.3g tannin 8g

Dissolve 10 grams of coffee in hot water with 0.04 grams of caffeine and 0.06 grams of tannins.