Nutrition and composition of coffee beans
Many people like to enjoy breakfast in the morning to a cup of strong coffee to refresh, in the afternoon tea time to taste the cake and with mellow coffee boost, but like to drink coffee we also need to understand the composition of coffee beans, in order to understand their own intake of nutrients, but also to know the impact of coffee ingredients on the body and coffee flavor changes.
The nutrition and ingredients of coffee beans can be roughly divided into 8 different nutrients and ingredients. The following introduces the ingredients of coffee beans one by one and explains the effects of these ingredients on the body and coffee flavor:
Caffeine: source of bitterness. Appropriate amount of caffeine will increase the metabolic rate of cells, stimulate the central nervous system, cardiovascular, respiratory system, gastrointestinal, muscle, kidney…and so on.
Tannin: Source of sour taste. Boiling will decompose to produce pyrogallol acid, too much tannic acid will cause coffee taste astringent.
Fat: The fat contained in coffee beans can be roughly divided into acidic fat and volatile fat, which are described as follows:
Acid fat: fat contains acid, its strength will vary according to the type of coffee.
Volatile fat: The source of coffee aroma, it will emit 40 aromatic substances, but also will evaporate due to contact with air.
Protein: Source of calories. However, coffee protein is not easy to dissolve, so the intake of calories is limited.
Sugar: Source of sweetness and color of coffee. After roasting, the sugar in the green coffee beans will be converted into caramel. Caramel and tannins combine to make coffee astringent and sweet.
Coarse fiber: source of coffee color. The fibers of raw beans will carbonize after baking. When carbon fiber combines with caramel, it forms the color of coffee.
Minerals: Slightly astringent source. A small amount of lime, iron, phosphorus, sodium carbonate and so on.
Water: Raw beans contain about 11% water, leaving about 2.5% after baking.
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