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Coffee & Health unveils new topic: Coffee composition and nutritional profile

October 21, 2013

The Institute for Scientific Information on Coffee (ISIC) has extended the breadth of information available on its Coffee & Health website, with a new topic entitled: Coffee composition and nutritional profile.

The topic details key facts about the composition of coffee, derived from the natural components of the coffee bean, as well as the effects of roasting and subsequent brewing methods on the final composition and nutritional profile of a cup of black coffee.

Discussing the nutritional profile of 100 ml of medium strength, black caffeinated coffee, key highlights include:

  • Black coffee contains no significant amounts of macronutrients and therefore hardly any calories (just 1-2 kcal per 100 ml). It contains a number of micronutrients, most notable potassium, magnesium and niacin.
  • Black coffee contains in excess of 95% water and, according to latest research, when consumed in moderation it does not lead to dehydration.
  • Coffee naturally contains a variety of compounds including caffeine, antioxidants and diterpenes. These contribute not only to its flavour, but also to the well-researched effects of coffee on health.
  • Other compounds such as acrylamide and furan arise through the heating processing of a number of commonly consumed foods and drinks including coffee. Manufacturers closely monitor the levels of these compounds in the final coffee product. Food safety authorities have reviewed the scientific evidence on acrylamide and furan and have confirmed that consumers do not need to alter their diets.

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