Coffee - beverage consisting of an infusion of ground coffee beans with more than 800 aromatic compounds contributing to its rich aroma. At least 300 of these chemicals are wiped out by saliva, contributing to the fact that coffee never tastes as good as it smells. For most people, coffee increases productivity if drank after lunch but before 2pm. It increases activity and numbers of Bifidobacteria in the gut. Genetics of Cytochrome P450 determines fast or slow metabolism of coffee.
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See also   Water   Calories you recorded in your diary   Protein   Fat, dietary   Ash, dietary   Calcium, Ca   Iron, Fe   Magnesium, Mg   Phosphorus, P   Potassium, K   Sodium, Na   Zinc, Zn   Copper, Cu   Manganese, Mn   Selenium, Se   Vitamin C   Thiamin (B1)   Riboflavin (B2)   Niacin (B3)   Pantothenic acid (B5)   Food folate   Dietary Folate Equivalent   Choline   Vitamin A, IU   Beta-carotene   Alpha-tocopherol   Vitamin K1 (phylloquinone)   Saturated fat   Fluoride, F   Gamma-tocopherol   Sugar   Carbohydrates, total   Caffeine   Leucine   Phenylalanine   Valine   Alanine   Aspartic acid   Glutamic acid   Glycine   Proline   Cis octadecenoic acid   Hexadecanoic acid   Octadecadienoic acid   Octadecanoic acid   Octadecenoic acid   Weight of Food Eaten   Iodine   Purines   Chlorine   Sulfur   Fructan   Bitter flavor   Added sugar   Soft intake   Available carbohydrates   Glycemic load

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