Back to Foods

Showing Food Green tea

General Information
NameGreen tea
Scientific NameCamellia sinensis
DescriptionGreen tea is a type of tea made from the leaves and buds of Camellia sinensis, native to China. It is widely consumed in China, Japan, and Korea. Green tea is used as a beverage, and its leaves can be steeped or brewed in hot water to make a refreshing drink. The color of green tea ranges from light yellow to deep green, with a light, refreshing taste and a slightly grassy odor. Green tea is rich in antioxidants and has been claimed to have various health benefits, including reducing the risk of cardiovascular disease and inflammatory diseases (PMID: 33375458). The most notable chemical in green tea is catechin, a type of polyphenol (PMID: 35745040). Green tea has been used in traditional medicine for centuries, and its extracts are also used in the cosmetic and pharmaceutical industries. A peculiar aspect of green tea preparation is the importance of steeping time and temperature, as excessive steeping can result in a bitter and astringent taste.
Primary IDFOOD00908
Picture940
Classification
GroupTeas
Sub-GroupTeas
ITIS IDNot Available
Wikipedia IDNot Available
Composition
Compounds
Filter by preparation type:   Info icon

CompoundStructureContent Range AverageReference
CompoundReference
Macronutrients
MacronutrientContent Range AverageReference
NutrientReference
Micronutrients
MicronutrientContent Range AverageReference
NutrientReference
References
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.