protein
The content of protein in tea accounts for 20%~30% of the dry weight of tea, which can be roughly divided into albumin soluble in water and dilute hydrochloric acid, globulin insoluble in water but soluble in dilute hydrochloric acid, gliadin insoluble in water but soluble in dilute acid and dilute alkali and glutenin. However, the content of water-soluble protein, which can be directly used in so many protein, only accounts for 1%~2%, which is one of the ingredients that form the taste of tea soup.
amino acid
The content of amino acids in tea accounts for 1%~4% of the dry weight of tea, including 20 free protein amino acids and 6 non-protein free amino acids, among which theanine accounts for more than 50% of the free amino acids. Among amino acids, theanine and γ -aminobutyric acid have the lowest relationship with the health care efficacy of tea.
carbohydrate
Sugar is a carbohydrate in tea, which consists of carbon, hydrogen and oxygen, accounting for 20%~25% of the dry matter of tea, including cellulose, pectin, starch and glucose. In nutrition, sugars are divided into four categories: monosaccharide, disaccharide, oligosaccharide and polysaccharide. Monosaccharide glucose, polysaccharide pectin and starch are all available sugars for human body, and they are also the main substances for the sweetness of tea soup.
vitamin
Vitamins mainly account for 0.6%~ 1.0% of the dry weight of tea, and are divided into water-soluble vitamins and fat-soluble vitamins. Water-soluble vitamins can be dissolved in tea soup by brewing, mainly B vitamins and vitamin C, which have great effects on increasing skin elasticity and antioxidation. Fat-soluble vitamins, including vitamin A, vitamin D, vitamin E and vitamin K, are difficult to leach in tea soup.
fatty acid
Fatty acids are essential substances for human body and belong to one of the organic acids in tea, including oleic acid, linoleic acid, linolenic acid and stearic acid. Hydrolysis of lipids such as triglycerides can release some free fatty acids, and oxidation of aldehydes can also produce fatty acids. Fatty acids, with their own fragrance, are important precursors of aromatic volatile substances, which can generate other aromatic substances after oxidative degradation.
Tea pigment
Tea pigments account for about 65,438 0% of the dry weight of tea, including water-soluble flavonoids, anthocyanins, theaflavins formed by oxidation of catechins, thearubigins and theabrownins, fat-soluble chlorophyll and carotenoids. Although the proportion of tea pigment is small, it is the main coloring substance of tea soup, which is of great benefit to health.
Mineral elements
The mineral elements contained in tea are phosphorus, potassium, calcium, magnesium, zinc, selenium, fluorine, etc., which are beneficial to human body and are mostly essential elements. For example, selenium has the functions of enhancing human immune function and anti-aging. When lacking, it will cause some diseases. For another example, fluorine is an essential trace element for human body, which is closely related to bone formation and dental caries prevention. The fluorine content needed by human body is 1.5 ~ 4.0 mg per day, and 10 g of tea can obtain 60~70% of the fluorine needed by human body, but remember not to take too much.
These are the main nutrients in tea, so can you supplement your nutrition by drinking tea?
The answer is no, after all, there are few nutrients in tea, and with the influence of the leaching rate of tea substances, less useful parts can flow into the human body. The nutrients we need every day mainly come from vegetables, fruits, meat, eggs, milk and so on. In today's rich food, drinking tea to supplement nutrition can only be the icing on the cake, not the main intake.
Therefore, in some tea marketing, drinking tea can really supplement what nutrition and what role it has, but it is mainly IQ tax. In today's rich material, we can achieve results faster through effective ways.
Tea, don't add drama to it, just have a healthy drink that day.
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