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  • Facts of Tea

    Nutrients in tea what is in your cup of tea, and how it can affect your body

     

     

    Black Tea

    Energy

    (kcal)

    Moisture

    (%)

    Protein

    (g)

    Lipid

    (g)

    Ash
    (g)

    Carbohydrate

    Sugar
    (g)

    Fibrous
    (g)

    Leaf Tea

                 
    1 teacup 200 cc 3.75 99.4 0.83
    100 cc 2.0 99.4 0.4

    Tea

                 
    1 Tea Bag 2g 0 0 0 0.06 0
    100g 10 7 2 5 2

     

     

     

    Black Tea

    Calcium
    (mg)

    Phosphorus
    (mg)

    Ferrous
    (mg)

    Sodium
    (mg)

    Potassium
    (mg)

    Magnesium
    (mg)

    Copper
    (mg)

    Leaf Tea

                 
    1 teacup 200 cc 14.0 0 0.003 2.0 33.0 8.4 0.02
    100 cc 7.0 0 0.001 1.0 25.0 4.2 0.012

    Tea

                 
    1 Tea Bag 2g 9.3 6.9 0.75 0.75 39.9 3.8 0.13
    100g 466.00 277.0 330 37.0 1795.0 192.0 16.6

     

     

     

     

    Green Leaf (unprocessed leaf)
    as % dry matter

    Black Tea
    (processed leaf*)

    (as % dry matter)

    *see our Tea Compendium for details on how tea is processed

    Protein 12 3.8-7.6
    Fibrous Max 16 Max 16
    Chlorophyll

    & Carotinoid

    0.5
    Lipid 2 2-3
    Caffeine 3.5 3-4
    THEAFLAVINS 4
    THEARUBIGINS 23
    Inorganic compound 5 5
    Carbohydrate 14 14

     

     

     

    EXPLANATION OF TERMS

     

    Element / Component

    Description

    1 Energy (k cal) Calories (k cal) measure the energy content in foods. Calorie content in tea (without sugar and milk) is negligible.
    2 Moisture

    Moisture refers to the water content in food.

     

    Processed tea leaves contain Moisture levels of 3 – 9 %. This can vary since tea is hygroscopic and can absorb Moisture after processing, during storage. Fresh Tea deteriorates with the absorption of Moisture and Dilmah Online recommends that Dilmah Tea is stored in an airtight container, in a refrigerator to retain freshness, flavour and aroma.

     

    Please note that Tin Caddies and tea caddies made from materials that can corrode should not be used for refrigeration due to the high Moisture levels inside a fridge – tea should be in an airtight, non corrosive container that is free of odour. For example, a clean and odour free plastic, re-sealable container.

    3 Protein Proteins are Nitrogen containing compounds which are found in all animal and vegetable cells. An essential nutrient of all living organisms. Protein intake from tea is negligible as only less than 2% is extracted into hot water. However if milk is added it contributes significant amount of the Protein requirement.
    4 Lipid Substances, which are insoluble in water and these include the waxes, oils and fats. Fat gets readily deposited in cell tissue. Tea contains a negligible amount of lipids and the amount extracted to water is minimal, as it is insoluble in water. As a result tea without milk and sugar is recommended as part of a low calorie diet.
    5 Ash (Minerals) Inorganic constituents of plants and animals, e.g. Nitrogen, Potassium, Phosphorous, Calcium, Copper, Magnesium, Manganese, Molybdenum, Boron. They are essential for the healthy growth of the plant.
    6 Carbohydrates Sugars Fibrous

    On average about three-quarters of the dry matter in plants consists of carbohydrates. Carbohydrates are the main ingredient for animals in maintaining their body temperature. Carbohydrates consist of sugars and polysaccharides (fibrous matter). Main sugars are glucose, fructose and sucrose.
    Examples of polysaccharides are starch and cellulose.

     

    Only 4-5% of the solids extracted by hot water are carbohydrate, allowing tea to be used in low calorie diets.

    7

    Calcium
    Phosphorous
    Ferrous
    Sodium
    Potassium
    Magnesium
    Copper

    Tea contains 4-9% of inorganic matter and the composition of this fraction varies. Most of these substances are essential to health and tea contributes to their dietary intake. Most of the minerals found in tea are essential plant nutrients and a healthy Tea bush would be expected to exhibit a range of these components. Variations experienced are usually attributed to differences in soil, age of the leaf at harvest and other agronomic factors.

     

    Scientists have indicated that tea may be effective in treating anemia in due to its Copper and Ferrous components.

     

    Sodium is an essential mineral for human nutrition however its intake has to be regulated in hypertension patients. In such cases the low proportion of sodiumin tea is advantageous.

     

    The tea bush tends to accumulate Magnesium, Aluminum and Fluorine. Magnesium is an essential nutrient for man but Aluminum is not known to be essential to human health. But is always present in human tissue. Studies have shown that the body may not absorb Aluminum in tea.

     

    Fluorine is beneficial for dental health.

     

    Potassium is an essential element for the cell functions, including cardiovascular muscle function and nerve function. Compared to other elements the Potassium content of tea is high. As a result tea provides part of the daily Potassium requirement.

     

    Calcium and Phosphorus are essential elements for the bone development, strong bones and teeth and tea provides part of the daily requirement of these elements.


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