Der Kaloriengehalt von Tee und seine chemische Zusammensetzung
David Janitzek
2026-03-23
3 Min. Lesezeit
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Tee ist das beliebteste Getränk weltweit, mit mehreren markanten Sorten wie schwarz, rot, grün und weiß. Er wird nicht nur für seinen Geschmack und Duft geschätzt, sondern auch für seine positive Auswirkung auf die menschliche Gesundheit. Es ist an der Zeit, mehr über dieses Getränk zu erfahren.
Chemical constituents present in tea
The chemical composition of tea can vary depending on the variety. There are approximately 300 different compounds in tea leaves. Fresh leaves are composed of 25% carbohydrates, 15% protein and 2% fat. Minerals present in tea include calcium, manganese, iron, potassium, silicon, phosphorus and iodine. Substances contributing to the benefits of tea infusions include polyphenols, tannins, theophylline, theobromine and caffeine.
Tea as a rich source of manganese
Tea provides an excellent source of manganese. This element, which is of immense importance to the body, plays a crucial role in the metabolic processes of carbohydrates, proteins, and fats, as well as the body's defense reactions. Moreover, it is indispensable for the construction of bones and the production of red blood cells. It is also worth noting that this element plays a crucial role in reproductive processes and the functioning of the nervous system. Listed below is the manganese content in various types of tea.
Average manganese content [mg/100 g] in diverse tea varieties
Ivy-leaved 41, 0 ± 18, 0 62, 2 ± 34, 2 Ivy-leaved 92, 1 ± 37, 3 98, 1 ± 34, 3 Ivy-leaved 74, 5 ± 12, 5 74,5 ± 12,5 Source: Brezhnev-Cirock J., Grembeck M., Shefer P., Tea as a manganese source in the daily diet of humans, Bromatology and Toxicological Chemistry 2016, 49(3), 234–237. The study conducted by Brezhnev-Cirock J., Grembeck M., and Shefer P. revealed that consuming 2-3 cups of tea daily provides a valuable manganese source in human diet.
Black caffeinated beverage from tea leaves
Among the various tea varieties, black tea is known for its high caffeine content, which, apart from its stimulating effects, also exhibits diuretic properties. It triggers the secretion of hydrochloric acid in the stomach and causes relaxation of smooth muscles, which can lead to inflammation on the surface of the stomach and intestinal lining.
Green tea as a source of antioxidant substances
In the production process of green tea, the fermentation of the leaves is not carried out, resulting in a higher content of vitamin C compared to other types of tea. Besides ascorbic acid, it also contains other antioxidants such as flavonoids and catechins. Polyphenolic compounds have a particularly positive effect on human health, including: – they lower the level of so-called bad cholesterol, – they support the reduction of fat tissue, contributing to weight loss, – they neutralize excess free radicals, – they decrease the risk of cardiovascular diseases and some cancers. The content of antioxidant substances in green tea depends on the method of preparation. To obtain a drink rich in these valuable ingredients, the powder should be poured with water at 80°C and allowed to steep for 10 minutes.
