Different types of tea have varying nutritional values based on their processing methods. Green and white teas are the most nutritious due to their high antioxidant content, which can have positive effects on diabetes, cancer, and dental health. Tea is a healthier alternative to soft drinks and can provide vitamins and minerals when consumed with milk.
Knowing the nutritional value of food can help people make the right dietary choices. In the case of tea, the overall nutritional value of the tea is determined by the amount of vitamins, nutrients, and minerals it contains. Different varieties of tea have different nutritional content, mainly due to the different methods used to process the tea leaves. Tea that has been least processed retains the most antioxidants and is therefore the most nutritious.
Of the four main types of tea, green and white teas are the least processed, while black and oolong teas are highly processed. Green tea is processed by drying the tea leaves in hot air and then steaming, and white tea is usually just steamed. Black tea is crushed, air-dried, and fermented, and with oolong tea, the leaves are only partially fermented. This processing affects not only the nutritional value of the tea, but also its flavor, as black and oolong teas are full-flavored, and white and green teas have a more delicate, floral flavor.
In the case of the green and white varieties, the nutritional value of the tea is high. Drinking green tea appears to have a positive healing effect in people with diabetes and those undergoing chemotherapy. Green tea has also been found to be effective in helping clear acne and lower high blood pressure and cholesterol. The antioxidants present in green tea are known to stimulate the immune system, and have been found to be effective in killing cancer cells and hindering the growth of tumors.
White tea, being the least processed, is richer in polyphenol antioxidants. These have antibiotic properties and an even stronger cancer-fighting propensity than the antioxidants in green tea. Another benefit of white tea is that it contains fluorides that prevent the growth of bacteria that cause dental plaque.
While the nutritional value of tea is comparatively lower than black and oolong teas, many dietitians would recommend them over soft drinks. The calories in tea are negligible, so drinking tea may be healthier, especially for people trying to lose or control their weight. Also, the nutritional value of the tea is increased when taken with milk and can provide the drinker with much-needed minerals and vitamins. The main vitamins in the tea are vitamins B, C, and E, and the minerals in the tea include chromium, manganese, selenium, and zinc.
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