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The chemical composition of the green coffee varies according to its botanical origin variety, its obtaining way, the climatic conditions, its maturation grade, the used technological process... however, as a reference and taking into account that it is formed for more than 900 components; the most important ingredients of coffee are the follow ones:
Components |
% |
|
Water |
12% |
|
Sugars |
50% |
Of the dry matter of the coffee |
Fat |
20% |
approximately of 10% to 20% |
Proteins |
11% |
Of the dry matter of the coffee |
Free amino acids |
0,80% |
approximately of 0.2% to 0.8% |
Minerals, Vitamins & Acids |
7% |
Minerals: Potassium, Magnesium, calcium, phosphorus and sodium.
Green bean has Vitamins: B1,B2, B3, B5, B12 and C
|
No Nutritious components |
1,50% |
The main base of the coffee is the caffeine (it represents from 0,8% to 4% depending on the botanical variety), followed by the teobromina and the teofilina |
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