Tuesday, December 29, 2015

caffeine, theobromine and theophylline content of coffee, tea and chocolate


hershey's cocoa powder, per T (5g powder): 8.4 mg caffeine, 106 mg theobromine
espresso, 1.5oz shot (7g beans)
starbucks drip coffee, 8oz: 165 mg caffeine
coffee beans: 6 mg per bean (300-330 mg, from wp)

used coffee grinds: 41mg per 7g of beans used, 4-8 mg per g (depending on method)
8oz brewed coffee (amount of bean unspecified): 145 mg drip, 108 mg french press

black tea, 8oz liquid (1 tea bag): 42 mg, 55mg for lipton, 4g theobromine (WP:tea)

yerba mate, 8oz: 85mg


caffeine metabolites:

  • Paraxanthine (84%): Increases lipolysis, leading to elevated glycerol and free fatty acid levels in blood plasma.
  • Theobromine (12%): Dilates blood vessels and increases urine volume
  • Theophylline (4%): Relaxes smooth muscles of the bronchi, and is used to treat asthma. The therapeutic dose of theophylline, however, is many times greater than the levels attained from caffeine metabolism

43g of 45% hershey's cacao --> 31 mg caffeine (guessing 8-10g cocoa)
  • this is twice what CI says for cocoa
Tea contains small amounts of theobromine and slightly higher levels of theophylline than coffee
tea also contains ... https://en.wikipedia.org/wiki/Theanine

theophylline: Amounts as high as 3.7 mg/g have been reported in Criollo cocoa beans


tea: 1mg theophylline per 5oz cup black tea

cocoa: .21% caffeine, 1.9% theobromine


Powder from roasted ground paste: 6.0% theobromine, .2% thoephylline, .8% caffeine
assuming that this includes the butter, as the caffeine number matches cocoa powder 2:1

so cocoa: 12% theobromine, .4% theophylline

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