Coffee composition and nutritional value
What substances are present in coffee? This article takes a closer look at each ingredient in the energising drink. Read.
Lovers, connoisseurs and aficionados of good brewed coffee rarely think about such things as coffee composition, calories and nutritional value. They are more interested in its taste and how much it can cheer them up in the morning or during a hard day’s work, when they need to concentrate on important tasks.
Coffee has an interesting and quite diverse composition, depending on its variety. For example percentage of caffeine in coffee may be totally different and depends not only on its variety, but also on the place where coffee beans are grown.
How much caffeine is in a natural beverage
Coffee is widely acclaimed for its ability to boost the body’s energy levels and, as everyone knows, it is the caffeine that produces this effect. It is the main bioactive component of the drink, which arouses the central nervous system and increases brain activity. In small doses it produces an excellent effect, but with excessive caffeine the effect gradually fades and you have to drink more and more coffee to obtain similar results.
The similar effect of caffeine and its chemical properties were established in 1820. It was discovered by the chemist F. Runge, and in 1897 G. Fischer managed to find out the formula for caffeine and synthesised it in the laboratory. Caffeine is present in many plants, only in tea, coffee beans and guarana.
As for the individual coffee varieties, the highest percentage of caffeine is found in Robusta, especially in Guinea (about 2%). That’s why Robusta is used in instant drinks, mixed with Arabica and other coffees. The roasting of the beans affects the coffee content. The roastier the bean, the less caffeine it contains.
It is not possible to determine how much caffeine is in a single beverage by taste alone. Many people associate the bitterness of coffee with caffeine, but there is no connection between the two. The bitterness is due to the tannins, which are the organic substances in the beverage.
Energy value of coffee
The caloric value of coffee is low. That’s why the drink is included in many diets, being considered useful and tonic for fast weight loss. Coffee contains only 2 kcal per 100 grams. As for how much carbohydrate protein is in a coffee, a standard cup without sugar contains only 0.1 g of carbohydrates and 0.2 g of protein. These figures may vary slightly, depending on the variety, roast and other important factors. In any case natural coffee is a healthy and diet drinkable (if not abused), which can be drunk by people who are overweight, without fear of gaining weight.
Natural coffee beans contain a lot of vitamins, minerals and other components necessary for human body.
Nutritional value of coffee:
Dietary fibre – 22.2 g;
Saturated fatty acids – 5,7 g;
Vitamin PP – 19,7 mg;
Vitamin E – 2,7 mg;
Vitamin B1 – 0.17 mg;
Iron – 5.3 mg.
A small cup of coffee also contains the following components:
Thiamine – is responsible for regulating carbohydrate and protein metabolism and improves the functioning of many body systems.
Vitamin B2 – increases metabolism, promotes weight gain.
Calcium is essential for the health of the spine and bones.
Magnesium improves heart function and regulates sugar levels.
Sodium is good for the cardiovascular and muscular systems.
Phosphorus increases energy levels, and helps normalise metabolism.
The drink also includes iodine, phosphorus, fluorine, and many other components. A large number of useful substances are contained in natural, high-quality, and preferably fresh roasted coffee.
Chemical Composition
Vitamins, trace elements, fats and proteins in coffee are only a part of what is present in beans and in the ready beverage. It would take a long time to list the chemical content of a coffee bean. It contains a huge number of chemical compounds, most of which are produced during roasting and are responsible for the taste of the beverage:
Trigonellin – 0.24-1.2%;
Theobromine – 1.85 mg;
Theophylline – 0.62 mg;
Heteropolysaccharides;
Fiber;
Tannins.
The content of proteins, amino acids and other nutrients in the beans depends on the variety and quality. The highest grade of coffee has a higher percentage of many elements.
Conclusion
Coffee content is strongly influenced by factors such as the quality of coffee beans, the place where they grow, the variety, and roasting grade.
The caffeine content of the beverage also depends on these factors and may vary from one variety to another. For example, Robusta has a higher caffeine percentage, which makes it ideal for blending or preparing instant drinks.
Coffee is low in calories, about 2 kcal per 100 grams of beverage. This makes it the best beverage for people who want to keep their weight under control.
Natural coffee contains a huge number of amino acids, vitamins, microelements and other components useful for human health.
Many of the chemical compounds in coffee are formed during the roasting process and are responsible for the taste of the beverage.
Beans of the highest grades contain more useful substances.
Natural, fresh-roasted coffees from the finest varieties give true pleasure in their aroma, appearance and taste, invigorating with every sip. At Coffee Roy’s you’ll find incredibly delicious coffee made from the finest beans. Check our roasting schedule for freshly roasted beans and our news, where you’ll often find great deals.
