Understanding Green Coffee Beans More
In a lot of places around the world, the day starts with a good cup of tea and coffee. It is important for you to know that a hot cup of coffee or tea is the best way for many people to start their day all over the world which is why coffee and tea are some of the most consumed drinks out there.
The phrase “Green coffee” is a term that suddenly crept into the vocabulary of food in the recent years. Even though coffee has been consumed as a beverage for many people in the past, it seems like the green coffee part of regular coffee has just been rediscovered by someone.
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 green coffee is usually processed for the removal of the outer pulp of mucilage which is the waxy layer on the outer surface that remains 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.
During the midway of the new millennium, the green coffee has started to become a really strong nutritional and health supplement. You should also know about the chlorogenic acid found in the green coffee which is a focus of many clinical trials already. It is being used a lot in weight loss supplements and diet programs because it has lipolytic properties.
It is important for you to be aware of the contents of green coffee.
It is important for you to know that green coffee actually contains proteins, lipids, carbohydrates, amino acids, alkaloids, volatile, and non-volatile compounds. Caffeine is actually the most common alkaloid that is present in both the roasted and green coffee. The caffeine will not be affected by any changes that will happen during the maturation of the coffee beans from green to brown.
Take note that proteins actually account for about 12 percent of the composition of the green coffee beans. Most of the proteins will become free amino acids during the process of maturation.
Carbohydrates also account for about 50% dry weight of the green coffee beans but it actually does nothing to the flavor.
The volatile compound in the green coffee beans include molecules that contain nitrogen which provides an unpleasant taste and odor to the green coffee beans. Even if green coffee beans can keep more vitamins and antioxidants, they cannot be used for the preparation of 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.