Julia Vern 31 223 2

Coffee is one of the few drinks of natural origin, consisting of a huge range of different substances, both organic and inorganic, that significantly affect almost all structures and systems of the human body.

Freshly brewed coffee without sugar contains about 1200 natural components, more than half of which are aromatic compounds that determine the taste of the drink.

The taste of the drink is determined by the huge number of volatile compounds included in its composition.

Chemical composition of coffee

Caffeine belong to the group of alkaloids that stimulate the activity of the central nervous system. For the first time, caffeine was obtained from coffee beans, which is why it got its name. The drink owes its tonic effect, increasing mental and physical performance, to caffeine.

According to modern requirements, when making coffee, there must be at least 0.7% caffeine in it, which directly depends on the degree of ripening of the coffee beans and their roasting.

At this concentration, one teaspoon of freshly ground natural coffee will contain 0.1-0.2 grams of pure caffeine, which is quite enough to obtain the appropriate tonic effect.

It is not recommended to exceed the dose of caffeine above 0.3 grams at a time for 3-4 hours - regular excess of the dosage stimulates the manifestation of increased excitability, sleep disturbances, and increased heart function.

Trigonelline- an alkaloid, in its pure form, tasteless and odorless, but during heat treatment it is converted into pyridine - a substance that gives coffee a specific aroma. Another striking chemical property of trigonelline is its close chemical relationship with nicotinic acid (vitamin B3). The nicotinic acid molecule is part of trigonelline and is easily released when heated, which ensures a constant amount of vitamin B3 in the drink.

Vitamin B3 plays a vital role in metabolism in the body, stimulates the activity of the nervous system. A lack of this vitamin leads to a disease such as pellagra.

A nicotinic acid is not the only B vitamin found in coffee beans. After appropriate processing of natural coffee, the drink contains the entire palette of vitamins of this group, as well as:

• the mandatory presence of vitamin A, which is involved in growth and development;
• vitamin D, which improves the absorption of calcium and phosphorus in the intestine;
• vitamin E, which is a participant in the reproduction process and a stimulator of the immune system.

Coffee contains a significant amount of complex organic compounds. This proteins and amino acids, performing nutritional and energy functions for the cells of the body. Coffee beans are one of the rare plant products that contain essential amino acids that the body gets from meat and fish. Such amino acids are not synthesized in the human body and participate in the restorative functions of cellular mechanisms and maintain immunity at a fairly high level.

Caffeine molecule structure

Overall volume carbohydrates in raw coffee beans makes up about 50% of its mass. These energetically valuable substances for the body are represented by both simple sugars - sucrose and fructose, and complex polysaccharides - cellulose, fiber, pectin substances, which represent an indispensable basis for the nutrition of nerve cells of the brain.

Mineral substances in coffee include: potassium, magnesium and calcium. These inorganic elements make up bones, ensure muscle function, and regulate the functioning of the heart, blood vessels and brain.

Raw coffee beans contain about 850 different essential compounds, and roasted coffee beans contain about 350, which is why coffee has deservedly been awarded the title of the most fragrant drink.

Nutritional value of coffee

Despite such a diverse composition, coffee made from freshly ground natural beans does not have such a high calorie content, which is due to the easy digestibility of the substances included in its composition. The process of absorption and digestion is further stimulated by caffeine, which is also known to be contained in coffee drinks.

Depending on the type of coffee and the method of its preparation, its nutritional value per 100 grams of sugar-free product is on average:

• proteins, all types - 0.2 g,
• fats - 0.6 g,
• carbohydrates - 0.1 g,
• calcium - up to 5 mg,
• vitamin B3 - 0.6 mg,
• potassium - 9 mg,
• phosphorus - 7 mg,
• iron - 2 mg.

Coffee can have both positive and negative effects on the human body.

The effect of coffee on human health

Given its rich chemical composition, coffee has both beneficial and negative effects, which directly depends on the individual characteristics of a person and the volume of drink consumed per day. The general picture of the effect of a coffee product on the body is as follows:

• regular intake of pure caffeine in an amount of more than 1000 mg, which coffee is richest in, can cause the phenomenon of addiction, similar to drugs or alcohol;
• coffee has a sufficient diuretic effect, so if signs of dehydration appear, it is necessary to increase the amount of fluid you drink;
• In healthy people who do not suffer from high blood pressure, coffee causes a general increase in pressure by 10-15 mmHg. In people suffering from hypertension and related cardiovascular diseases, blood pressure can increase much more strongly or, conversely, decrease, which greatly limits their ability to drink coffee;
• There is no direct effect of caffeine on the heart. Coffee acts on cardiac activity indirectly - increasing blood pressure through a stimulating effect on the central nervous system;
• regular use of unfiltered coffee often leads to an increase in total cholesterol in the blood, which inevitably leads to vascular pathologies, characterizing the appearance of problems with blood pressure;
• improvement in attention, productivity, memory and mood is a temporary phenomenon. Depending on the reactivity of the body, this effect disappears after 30-120 minutes;
• coffee enhances the effect of some painkillers, for example, acetylsalicylic acid and analgin, reduces the risk of Parkinson’s and Alzheimer’s diseases due to a temporary vasoconstrictor effect and a direct effect on the neurons of the brain, the so-called “training” effect of these organs occurs;
• Regular consumption of coffee reduces the risk of developing constipation and cirrhosis of the liver, breast cancer in women;
• in older people, coffee reduces the density of skeletal bones, which can cause cracks and fractures;
• people who drink more than two cups of coffee a day have a high risk of developing urolithiasis;
• Pregnant women are not recommended to drink more than a cup of coffee per day. Due to the increase in blood pressure due to the effects of caffeine, placental anemia, premature birth and low birth weight of the newborn, as well as miscarriages and stillbirths, are possible.

Advantages and disadvantages of instant coffee

The production of instant coffee involves boiling coffee beans, obtaining a coffee drink and then drying it. In this case, there is an intensive release of all the soluble elements contained in the coffee beans and their re-placement into the finished mass of soluble substance, which cannot but be accompanied by losses. Therefore, the main disadvantage of instant coffee is the loss of some valuable nutrients (vitamins, essential amino acids, proteins) and the weakening of the aroma due to the evaporation of essential oils. Also, instant coffee has a more obvious bitter taste.

Instant coffee contains fewer nutrients than ground coffee

Manufacturers try to compensate for losses by adding these substances to the finished product, which inevitably leads to higher prices. Therefore, the cheaper the coffee on the counter, the poorer its taste and aroma. In addition, in the production of instant coffee, waste from the production of natural coffee is used, more often from discarded beans.

Perhaps the only advantage of instant coffee is the speed of preparation and the increase in its shelf life.

Today you will get an answer to the question that worries many coffee lovers - how many calories are in a cup of coffee?

Perhaps all you need to know is that coffee is a completely low-calorie drink. Unless, of course, you drink coffee without sugar, milk and other syrups and additives. To explain the actual lack of calories in the coffee drink, let's dive a little deeper into the chemistry of coffee and its composition. Coffee beans typically contain 50-60% carbohydrates, about 10% protein, 15-20% fat, and the rest is various chemicals, which also includes caffeine. Carbohydrates in coffee beans are represented by polysaccharides, which caramelize during the roasting process and do not subsequently transfer into water when brewing coffee. Roasting coffee beans, as well as grinding them (coarse or fine) has absolutely no effect on the calorie content of coffee. Unless you decide to eat coffee beans or other food items.

We are interested in the sugars that pass from coffee into water during the brewing process. Once coffee beans are roasted, they contain only 1-2% water-soluble monosaccharides (glucose and fructose). They are the ones who determine the calorie content of coffee. When brewing ground beans, you usually take 1-2 teaspoons, which is about 5-10 g of ground coffee, which contains 0.05-0.2 g of monosaccharides, i.e. calorie components. And this will only be about 1 kcal per cup of brewed coffee. This is negligible compared to other products that we consume during the day. Actually Coffee has zero calories. Drinking a few cups a day will not affect your figure in any way, unlike eating buns or pasta.

How to correctly count calories in a cup of coffee.

For those who read the previous paragraph carefully, it became clear that coffee contains almost no calories. And in our further calculations we will not even take it into account. That's one calorie versus two teaspoons of sugar. The most important attention should be paid to various additives. Many people rarely drink coffee without sugar, but very often they drink it with sugar, milk, and various syrups. This is understandable - it just tastes better.

The dangerous calorie component in coffee is sugar. If you add 2 teaspoons of sugar to a cup, that also means you're adding about 50 extra calories. And if you have a sweet tooth and add 3 spoons, then that’s already 75 kcal.

Add a little milk to the coffee. For example, let's prepare about 100 ml of coffee and add the same amount of milk to it. The calorie content will increase by about 50 kcal, which is exactly what 100 ml of medium-fat milk contains. If the milk is fattier, then its calorie content will increase (for example, 3.2% fat content - 65 kcal). Skim milk still contains calories, namely about 25-30 kcal per 100 ml. And if you like latte, which contains more milk than coffee, then its calorie content will be even higher.

Some examples.

How many calories are in brewed coffee without sugar?

This coffee contains no calories. You can drink it in liters. The only thing that will affect you is huge doses of caffeine. And caffeine itself reduces your appetite, you will not get calories, and you will even lose the desire to get them. Here's a life hack. The option of adding sugar and milk is discussed above.

How many calories are in instant coffee?

Instant coffee is one of the most popular coffee options because it is quick and hassle-free to prepare. Instant coffee without sugar and milk contains approximately 5-10 kcal per cup. Not so much, although more than for natural brewed coffee.

Calories in Americano and Espresso.

Espresso and Americano contain very few calories - only 5-6 kcal per cup. Because they are made from ground coffee beans, which have virtually no calories.

How many calories are in a latte?

Coffee latte is one of the most popular drinks that you can drink for a long time, savoring it if you have enough time, or just on the go. Usually buy a large cup of about 450 ml. Prepare a latte by pouring 2 parts milk to 1 part coffee, also foam as a bonus. Milk is quite high in calories, and there is more of it in this drink than coffee. Therefore, the calorie content of such a large cup will be in the range of 100-200 kcal. Essential. For those who love McDonald's latte coffee, it will bring you 180 extra kcal.

Flat white and its calorie content

A flat white is sort of an inversion of a latte. Contains two servings of 30 ml espresso coffee and 110 ml milk. There is less milk in it than in a latte, and the calorie content will be lower - approximately 80-150 kcal per cup.

Summary.

Coffee from ground beans or instant coffee actually do not contain calories. They can be consumed without worrying too much about negative changes in weight and shape.

The main sources of calories in coffee are sugar and milk.

In addition to them, various syrups, chocolate, cream, ice cream, and other additives have a significant calorie content. To understand the calories in coffee with additives, simply look up these data for each additive and calculate it for the cup of coffee you drink. It can be ice cream, mocha, cappuccino, etc.

You can love and drink coffee without adding sugar or milk to it. This way you can not only experience the true taste of coffee, but also take several steps towards improving your figure.

Natural coffee, ground rich in vitamins and minerals such as: vitamin B2 - 11.1%, vitamin PP - 96.5%, potassium - 64%, calcium - 14.7%, magnesium - 50%, phosphorus - 24.8%, iron - 29.4%

What are the benefits of natural ground coffee?

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.

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You can see a complete guide to the most useful products in the appendix.

Most often, we don’t even think about what we eat and drink - I mean, of course, the chemical composition of foods and drinks, and not their consumer properties. But sometimes you still want to know what your favorite food or drink is made of. For example, coffee, the composition of which cannot be described in a few words. That is why we will devote an entire article to it, in which we will talk in detail about the substances that make up coffee and even the chemical elements. Although, in fairness, I note that for a detailed description of all the compounds included in coffee, and even more so, their interactions, a whole book would be needed.

Chemical composition of coffee

It's quite complicated. Coffee contains a huge number of different chemical compounds, and new ones are also added during the process of roasting coffee beans. The total number of different substances contained in coffee reaches several hundred. Roasted coffee contains about a thousand chemical compounds, of which eight hundred are responsible for its taste and smell. Of the extractive (excreted) substances that make up almost any type of coffee, we can note such groups as proteins, alkaloids, mono- and disucrose, phenolic compounds, lipids, amino acids, organic acids, mineral elements and some other chemical compounds that are contained in coffee in extremely small quantities.

Chemical composition of coffee - proteins and carbohydrates

As for proteins, there are not so many of them in coffee - a maximum of 9-10%, most of which is the so-called amine nitrogen (about 1.5%), that is, nitrogen that is part of the amino acids contained in coffee. There are much more carbohydrates in coffee: up to 50 and sometimes even up to 60% in raw coffee beans. Of the carbohydrates contained in coffee, the most are sucrose and cellulose - on average 8 and 8.5%, respectively. Also, lignin and fiber (so-called high molecular weight polysaccharides) and pectin carbohydrates are present in coffee in slightly smaller quantities. Of the high molecular weight polysaccharides, some have a high degree of solubility in water, and most notably arabinogalactan, a substance that is found in large quantities in various deciduous tree species. Arabinogalactan, by the way, has a beneficial effect on the intestinal microflora and helps protect the body's immune system. Also, substances such as mannose, galactose, arabinnose and glucogalactomannan are released from coffee beans during interaction with water. Fructose and glucose are also found in coffee in small quantities, although until recently it was believed that they were not there. Reducing saccharides - a group that includes fructose and glucose, depending on the type of coffee, are contained in quantities from 0.5 to 1%. Now let's talk about some of the most important substances in coffee, the composition of which, as you have already noticed, is incredibly complex.

Chemical composition of coffee - tannin

Tannin, or, as it is often called, tannin, is a substance whose main function is to bind other substances - in particular, proteins and polysaccharides. That is why it is so important to preserve tannin in those drinks and foods that contain it, because its destruction can lead to the breakdown of many other valuable compounds. Interestingly, the chemical composition of tannin (in terms of its constituent elements) is the same as that of water - it consists of oxygen and hydrogen, but the structure of the molecule and the quantitative content of these elements are, of course, completely different. In raw grains, tannin can make up a fairly large percentage - up to 7.7%. However, during roasting, a large amount of this valuable substance disintegrates or oxidizes, and in ready-made coffee the tannin content is no more than 1%. However, it is thanks to the decomposition of tannin that coffee acquires that unforgettable aroma and taste for which its true fans value it so much. Therefore, from the point of view of acquiring the desired taste, the breakdown of tannin is simply a necessary process.

Chemical composition of coffee - caffeine

Almost everyone knows about the presence of this component in coffee. By the way, it got its name thanks to this drink. The chemical formula of caffeine is: C 8 H 10 N 4 O 2, that is, it consists, like many other organic substances, of carbon, hydrogen, nitrogen and oxygen atoms. The molecular structure of caffeine is as follows: in the center there are carbon and nitrogen atoms, three hydrogen atoms are attached to the outer three carbon atoms, and one more is attached to the carbon atom bonded to two nitrogen atoms. The oxygen atoms are connected to two other bonded carbon atoms and, like hydrogen, are located at the ends of the structure. Caffeine has other names: guaranine, mateine, theine, as well as 1-3-7-trimethylxanthine and 2-6-dioxy-1-3-7-trimethylpurine. We won’t delve further into the chemical topic, but let’s talk about the properties of caffeine and the peculiarities of its content in coffee.

Caffeine is odorless and colorless, and when dissolved in water it gives the drink a bitter taste. It is bitterness that can explain the taste of brewed coffee. Caffeine melts at a temperature of 236 degrees Celsius, and if it is subjected to gradual heating, it can even sublimate, that is, pass from a solid to a gaseous substance immediately, without turning into a liquid. In different types of coffee, caffeine can have varying degrees of content - from 0.6 to 3%. In addition to coffee beans, caffeine is found in large quantities in tea and coca leaves, as well as in mate and guarana. As for the medicinal properties of caffeine, it is known that it stimulates brain receptors, increasing motor activity and improving reactions. This is why many cyclists (and caffeine has recently been re-allowed in cycling) consume caffeine bars, which significantly improve their performance, during the race.

Chemical composition of instant coffee

Here it must be said that instant coffee, in its chemical composition, is, of course, very different from natural coffee. The fact is that to improve the taste, as well as the color and smell of instant coffee, almost all manufacturers use various chemical additives. However, there is also high-quality instant coffee, which does not contain any additives. The process of its production is as follows: the coffee extract in this case is simply dried and then packaged. This instant coffee is called organic because its composition is no different from natural coffee (except for adjustments for the effects of water and heat).

There is also instant coffee with zero caffeine content, but in this case, instead of caffeine, it contains carbonic acid. As for the vast majority of instant coffee varieties, the natural substances initially present in coffee make up no more than 20% of these drinks. And the remaining 80% consists of all kinds of additives: flavors, stabilizers, coloring agents and preservatives. That is why natural coffee - beans or ground - has always been and remains better than any instant coffee. If you choose instant coffee, then at least organic coffee, which contains a minimum amount of any such substances that do not have a very beneficial effect on our body.

Coffee is one of the least studied substances on earth. Research is still underway studying the details of its composition and effects on the human body. There are fierce debates on this topic between amateurs and specialists. As a rule, the roots of such heated discussions are either too little or too much information in the public domain. It's time to collect it, clean it, structure it and present it in a few paragraphs.

Features of the drink

Today it is reliably known that the most active component of coffee is caffeine. It is he who has a stimulating effect on the nervous system. Thanks to him, coffee is considered a tonic drink that prevents you from falling asleep. Although some people claim that they do not experience any such sensations after drinking a cup.

One way or another, the described effect is a temporary phenomenon. Sooner or later, the body will take its toll and demand rest even more.

Chemical substances

It is known for certain that 75% of the mass of grain cannot be digested. The rest of it is rich in various chemical elements. Caffeine, of course, is the main and most represented one. But there was also room for other components:

• citric, caffeic, quinic and oxalic acids (many others are also contained, but these are the most representative);
• minerals;
• iron, phosphorus, calcium and potassium;
• complex of various vitamins.

In total, researchers count more than a thousand different components. Their proportions depend on the location and growing conditions of the mother plant. Of these, only the alkaloid, caffeine, which was mentioned above, is not subject to destruction under the influence of temperatures. This explains the fact that grains collected from trees grown in African countries such as Guinea contain the highest percentage of it.

Another alkaloid hiding in the small brown grains is trigonneline. It is responsible for the taste, acquiring its properties during roasting. At this moment, complex processes of decay occur, the results of which are then literally materialized in the form of a corresponding aroma and aftertaste.

The uniqueness of coffee lies in the fact that in different forms (solid, liquid, ground, instant) it has a different chemical composition. All this can be a processed product of one tree, but, from a chemical point of view, completely different sets of elementary substances. For a long time, no one has yet managed to synthesize coffee and get a result that would not differ from the original.

Indicators of BZHU per 100 g of dry matter:

• proteins – 0.2 g;
• carbohydrates – 0.1 g;
• fats – 0.6 g.

If we talk about KBJU, it is worth noting that the calorie content of a cup of coffee without sugar is no more than 1-2 kcal. When adding sugar or cream, the calorie content increases sharply. For example, for coffee with these ingredients it can already be 30-50 kilocalories.

What happens during the roasting process?

Thermal treatment of grains in itself is an interesting procedure. At this time, a huge number of decompositions and reactions occur, simplifying complex compounds. Some of them generally lose any properties. Others, on the contrary, purchase those that turn the drink into a favorite among a huge part of humanity. Quite a large part of them have a positive effect on individual systems of human life: metabolism, digestion, etc.

Roasting also affects the color of the coffee fruit, giving it a characteristic brown tint.

There are cases when green fruits are used. It is believed to be useful for those losing weight.

In addition, the heat treatment process is accompanied by active evaporation of water and a simultaneous increase in the mass of other components. Also in this process, a special acid is released, which has a beneficial effect on the digestive system.

The nutritional value

As mentioned above, coffee is a low-calorie product. It contains fats, proteins, and carbohydrates. But all this is partially modified or destroyed under the influence of high temperatures during the pre-sale preparation period. Thus, the drink is harmless in limited quantities. Excessive coffee consumption leads to nervousness.

In absolute numbers, the nutritional value of a drink made from natural fruits of the coffee tree is as follows:

• 100 grams of ground powder contains 200 kcal. To prepare one serving, 5-6 grams are required, which, moreover, are immersed in hot water, which leads to virtually zero calorie content, in the absence of additional traditional additives in the form of milk, cream, sugar, etc.
• 1 teaspoon of sugar – 19 kcal;
• 100 grams of milk – 42 kcal.

Other important components of coffee:

• thiamine – carries out carbohydrate and protein metabolism;
• calcium – vital for bone tissue;
• magnesium – normalizes heart rate and sugar levels;
• sodium – ensures intracellular metabolism, affects the condition of muscle mass;
• potassium – regulates water-salt processes;
• phosphorus – normalizes energy metabolism;
• iron – the level of hemoglobin in the blood and, as a result, a number of metabolic processes depend on it.

Nicotinic acid has a good effect on the hematopoietic function of the bone marrow and the functionality of the liver. Thus, in moderate dosage, coffee is a healthier product than many other popular drinks.

We can safely say that one morning cup of coffee is extremely beneficial for health. However, this does not mean that this drink does not have any negative characteristics.

Health effects

Doctors cannot agree on whether this drink is considered more beneficial or more harmful. Much depends not only on the quality and type of the product itself, but also on the characteristics of the human body. Everyone should listen to his signals and set a line for themselves that limits the volumes consumed.

On the one hand, the elements contained in a unit of coffee mass have a beneficial effect on the circulatory, respiratory, digestive and other systems. On the other hand, cases of exacerbation of gastritis, problems with the liver and pancreas have been identified. This effect is usually caused by the instant version of the drink.

After averaging all the indicators, doctors came up with an approximate dose that can be consumed without harm to health. This is 2 doses of caffeine per day, which is equal to three tablespoons of ground powder. In this case, it is necessary to completely exclude instant coffee from the diet: in fact, it contains a very low percentage of natural product.

You can get rid of certain problems, much more serious than insomnia, by stopping consuming another harmful coffee substitute - decaffeinated coffee.

You will learn more about the effect of coffee on the human body by watching the following video.

Characteristics of the soluble analogue

The brown powder, which a large number of our compatriots put into their cups every morning, consists of a maximum of 20% natural product. Regardless of its appearance and respect of the manufacturer. This fact does not allow us to call this product coffee in good conscience. It is more likely to cause harm to a person than to have a tonic effect and a beneficial effect on any system of the body.

Chemical additives give the contents of cans and bags a smell and taste close to natural. They form the basis of a coffee-like drink, only drowning out at least some influence of the remaining natural part. For production, as a rule, the cheapest varieties are used, which contain the maximum caffeine.

The undeniable advantages of coffee powder:

• high cooking speed;
• long shelf life;
• wonderful aroma.

It is worth recognizing that all of these are just accompanying characteristics that do not deserve the attention that they are actually given. Especially coupled with negative indicators:

• negative effect on the nervous and urinary systems, heart;
• body oxidation;
• Contraindicated for drivers, pregnant and lactating women, children.

Beneficial features

If we briefly summarize the information that is reliably known today and confirmed by most representatives of medicine, then we can draw up the following “portrait” of coffee. A drink consumed in reasonable doses is:

• a harmless element of a person’s daily menu;
• invigorating effect for a short period of time;
• positive effect on the basic life support functions of the human body.

We are talking only about a drink made from ground grains. All other variations do not have the same properties and are more likely to cause harm than benefit to the consumer. These include:

• decaffeinated coffee;
• soluble powders, such as 3 in 1, which contain cholesterol;
• a wide range of pseudo-coffee drinks.

Black coffee with a minimum amount of sugar and cream is most beneficial for the body.

The intensity of the beneficial properties may vary depending on the place of birth of the grain, in terms of geography, harvesting method, heat treatment method, and the characteristics of its transformation into powder form. All these details can be found on the packaging when purchasing coffee beans or on the website of the direct manufacturer before visiting the store.

Powder ground from natural grains, which is brewed in a Turk and coffee machines, in limited quantities has a positive effect on the life-supporting functions of the body. There is a tonic, invigorating effect. It has a beneficial effect on the heart, blood, liver, and digestion. These characteristics are characteristic of grains that have not been processed in any way other than roasting.

Increasing the dosage of drinking the drink gradually leads to caffeine addiction, which can already be considered a painful manifestation. Excessive coffee consumption should be avoided and enjoyed only 1-2 times a day. Variations such as latte or mocha are not recommended for people on a diet. The recipe for preparing these drinks requires the presence of milk or cream, as well as sugar or its various substitutes. The calorie content of 1 serving will range from 160 to 360 kcal.