Coffee Nutrition Facts

Posted by the IYD Team in Nutrition Values

Item: Coffee, brewed from ground beans with tap water, no milk
Scientific name: Depends on variety used
Serving size analysed: 8 fluid ounces (1 cup)

Intro: We all love coffee, it is one of the most widely consumed drinks in the world and a staggering 400 million cups of coffee are reported to be consumed every day in the USA alone! We now have frappuccinos, cappuccinos, lattes, espressos and all sorts of other varieties in between, but they all have one key component, the coffee bean.

The coffee beans grow on a tree inside a cherry, the cherry is handpicked when it is ripe and the process begins to break down the outside, separate out the beans and clean them. Finally they get sent to a roasting plant where they are roasted for a certain amount of time to give them a distinctive taste (that is when they turn from a green bean to the brown one we all recognise) and then different varieties are mixed together to make different blends.

They are then ground down and put into bags, or sent out whole. The bags are filled with nitrogen because exposure to oxygen will degrade the coffee, and they are fitted with a one way seal to allow any gas the beans release during transit to escape, but no oxygen to get back in.

These coffee nutrition facts were kindly provided by…

U.S. Department of Agriculture, Agricultural Research Service.
USDA National Nutrient Database for Standard Reference, Release 22.
Nutrient Data Laboratory Home Page: http://www.nal.usda.gov/fnic/foodcomp/search/

…under a PD license.

Information provide for entertainment purposes only and should not be relied upon to be accurate.

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