Evaluation of nutritional levels of industrialized teas
DOI:
https://doi.org/10.21270/archi.v10i6.4997Keywords:
Tea, Nutrition Assessment, Dietetic Beverages, Blood Glucose, Diet, Sodium-RestrictedAbstract
Introduction: Tea is the most consumed beverage in the world, right after water. Understanding its chemical composition is important to analyze the effects on the body. Because many industrialized products can mask the percentages present in the portions. Objective: Investigate in industrialized teas the carbohydrate, caloric, glycemic, protein, lipid and sodium levels in the 200ml portion. Method: A comparative analysis was carried out of fifteen national and international brand teas, available in Campina Grande-PB. Then, they were classified according to the form of commercialization (G1: bottled; G2: in bulk; G3: sachets) and regarding Nature (diet and non-diet). Results: In group 1, Black Lemon Tea showed higher values for calories, carbohydrates and fats. Chamomile tea has more protein. Tangerine White Tea and Lychee White Tea had higher sodium values. The amount of sugar was equivalent in the samples of this group. In group 2, Simioni 1Kg tea showed higher caloric, sodium and protein values. Fats and sugars were similar for samples in this group. In G3, Nestea peach tea had higher values for calories, carbohydrates and sugars. The product Matcha fruit cranberry grings 6g showed more sodium. Total proteins and fats were similar for samples in the group. Conclusion: Diet products showed higher sodium values. Non-Diet Teas had higher concentrations of calories, carbohydrates, fats, proteins and sugars. Bottled teas obtain higher caloric values, carbohydrates, fats and sodium.
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References
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