Green coffee beans are more nutritious than their brown counterparts.
Green coffee beans contain significantly more vitamin C, vitamin A, vitamin K, iron, calcium, and phosphorus than their less green counterparts, according to the Food and Agriculture Organization of the United Nations (FAO).
According to the latest update from the FAO, the green beans contain the following nutrients: Vitamin C: 5.7 percent Vitamin A: 8.4 percent Vitamin K: 0.8 percent Vitamin C is a powerful antioxidant that helps reduce free radicals, according the FAOM.
It also promotes the production of collagen and elastin, which can strengthen bones and muscles, according Food and Health.
Vitamin A is essential for healthy bones and supports healthy skin and nails, according FAO.
Vitamin K is important for normal hair growth and is also important for bone health, according.
Iron is a mineral essential for normal cell function, and it also promotes muscle and nerve function.
Calcium is a co-factor for collagen synthesis, which helps the body absorb nutrients.
Phosphorus is needed for the production and absorption of calcium, potassium, and magnesium, according Famine.
“Green coffee is a great source of antioxidants, protein, calcium and minerals,” said Laura Ritter, a food scientist and co-author of the study.
“[Green coffee] has a good balance of nutrients, including vitamins and minerals, with its mild acidity and relatively low acidity.
It is a good source of fiber.”
According a FAO statement, coffee beans can be considered green because they can be eaten as beans, ground, or ground to powder.
It also is possible to use green coffee to make coffee beans and powdered, but it’s not recommended because it may increase the acidity of the brew.
According the FAOs report, green coffee is more nutritious because of its vitamin C content, vitamin E content, iron content, potassium content, calcium content, phosphorus content, magnesium content, and vitamin B12 content.
Read more about coffee beans here: What is coffee?
How does green coffee compare to brown?
Green coffee bean source Food Safety News article A study from the University of Iowa found that green coffee was a healthier alternative to brown coffee in terms of nutritional benefits.
The study compared the green and brown bean coffee, which are produced at the same roasting location, to green coffee produced from green beans.
Researchers found that the green coffee contained significantly more Vitamin C, Vitamin A, Vitamin K, and Vitamin C. However, the study also found that both green and black beans contained more Vitamin A and B12 than green coffee.
Both green and white coffee also contained vitamin C and B6.
Additionally, the researchers found that all four green beans contained significantly higher levels of calcium than brown beans.