Knowing More About Green Coffee Beans
You should know that a good cup of coffee or tea starts the day in many places around the world. Coffee and tea are the two most consumed drinks around the world and for many people, a good way to start the day is provided by a cup of coffee or tea.
Green coffee is a term that suddenly crept into the vocabulary of food in the past years. Even if coffee as a drink has been consumed by people over a number of centuries, it seems like someone has just rediscovered green coffee as part of the regular coffee.
The green coffee beans is the term used for the unroasted or immature coffee beans that are pale green in color compared to the matured or roasted coffee bean which is reddish or brownish in color. The immature coffee beans are processed usually for removal of outer pulp and mucilage, the waxy layer of the outer surface that is kept intact.
The exopolysaccharide and glycoprotein, gluey, and thick substance that is produced by some microorganisms and most of the plants is called the mucilage. You should know that the mucilage actually plays a really important role in seed germination by the storage of water and food.
The green coffee began to be considered as a supreme nutritional and health supplement in the middle of the new millennium. The green coffee contains chlorogenic acid which is a subject of a number of clinical trials. The chlorogenic acid green coffee has been used a lot in so many weight loss supplements and various dietary programs because it has lipolytic properties.
What are the contents of green coffee?
You should know that green coffee actually contains volatile and non-volatile compounds, amino acids, alkaloids, lipids, proteins, and carbohydrates. The most common alkaloid that you will find in roasted and green coffee is caffeine. It is not affected by any changes in the maturation of the beans from green to brown or red.
12 percent of the composition of green coffee beans is actually accounted by proteins. During the process of maturation, the proteins will degrade into free amino acids.
Almost 50% of the green coffee bean dry weight is accounted for carbohydrates but it does not provide any change to the flavor.
The nitrogen-containing molecules are the volatile compound that causes the unpleasant taste and odor of the green coffee beans. You need to know that even if green coffee beans retain a lot of vitamins and antioxidants, they can’t be used in preparing beverages. It is important for you to know that during the process of roasting, the green coffee beans will be losing a lot of vitamins. Click here now to learn more about green coffee beans.