The nutritional value of green tea
The nutritional value of green tea is mainly reflected in:
Green tea can supplement the body's needs of a variety of vitamins, green tea contains a variety of vitamins. Among them, water-soluble vitamins (including vitamin C and B vitamins) can be directly absorbed and utilized by the body. Therefore, Changyin green tea is a good way to supplement water-soluble vitamins, which can supplement the body's need for multiple vitamins, especially vitamin C.
Vitamin C, also known as ascorbic acid, can increase the body's resistance and immunity. The content of vitamin C in green tea is relatively high. Generally, the content per 100 grams of green tea can be up to IO0 mg to 250 mg, which is higher than that of lemon, citrus and other fruits. Due to the fermentation process of black tea and oolong tea, vitamin C is oxidatively destroyed and its content is reduced. There are only a few tens of milligrams of tea per 100 grams of tea, especially black tea. Therefore, the higher the grade of green tea, the relatively higher nutritional value. Every day, as long as you drink 10 grams of high-grade green tea, you can meet the daily needs of the body's vitamin C.
Green tea can supplement protein and amino acids needed by the human body. The content of water-soluble protein that can be directly absorbed and utilized in green tea is about 2%, and the amino acid type in green tea is abundant, with as many as 25 or more, including isoleucine, Leucine, lysine, phenylalanine, threonine, and valine are six of the eight essential amino acids in the human body. There is also histidine required for the growth and development of the baby. The content of these amino acids in green tea is not high, but it can be used as a supplement to the lack of daily human needs.
Green tea can supplement the body's needs of mineral elements, green tea contains a large number of elements and trace elements required by the body. A large number of elements are mainly phosphorus, calcium, potassium, sodium, magnesium, sulfur, etc. Trace elements are mainly iron, manganese, zinc, selenium, copper, fluorine, and iodine. For example, if the amount of zinc contained in green tea is high, the average zinc content per gram of green strips is 73 micrograms, and the high amount is 252 micrograms; the average zinc content per gram of black tea is only 32 micrograms. The average content of iron in green tea was 123 micrograms per gram of dry bars. These elements play an important role in the physiological function of the human body. Changyin green tea is one of the important channels for obtaining these mineral elements.
The health care function of green tea is more extensively and professionally researched worldwide. Scientists in the United States pointed out that after people eat a high-fat diet, the blood vessels will become hardened. If they drink green tea at the same time or after eating, they can soften blood vessels and improve blood flow. Theanine and catechin contained in green tea can improve blood flow and have certain effects in preventing obesity, stroke and heart disease. The dissolution rate of theanine in green tea is closely related to the water temperature and time. The experimental results show that: soaking in cold water at 5°C for 30 minutes can dissolve the theanine by about 61%, and the effect is good; the water immersed at 90°C. The dissolution rate in one minute was 39%; only 50% dissolved in cold water at 5°C for 24 hours. The buds of green tea in general are rich in theanine and are suitable for soaking in cold boiled water for around half an hour to dissolve theanine. Regular servings are effective for preventing obesity, stroke and heart disease. The old leaves of green tea are harvested in the late stage of growth, and have a long time in the sun, and the price is low. They contain more catechins, while the dissolution rate of catechins increases with the increase of water temperature, and it is suitable for boiling water. Catechins have a strong anti-free-radical effect and are beneficial for cancer control. Research by the Japanese Vegetable Tea Research Institute confirmed that green tea not only prevents the generation and proliferation of cancer cells, but also has some effects of inhibiting the metastasis of cancer cells.
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