Black tea
The black tea and the Green Tea They come from the same tree, but differ in that black tea has a different appearance and flavor, because it has been fermented.
This tea goes through a production process that consists of a total of four stages: wilting, rolling, fermentation and finally drying.
Its most outstanding nutritional feature is that it has a theina index somewhat higher than the rest of the teas, although it is very rich in minerals, such as zinc, calcium, chromium, magnesium, manganese, iron, potassium, phosphorus, fluorine and aluminum.
When it comes to its antioxidant power, a cup of black tea gives us about two hundred milligrams of flavonoids, which for example help improve the capacity of dilation and contraction of blood vessels, something that reduces the risk of heart attacks.
It facilitates the do not oxidation of cholesterol HDL (good), making it difficult to form plaques of atheroma, clear responsible for the vast majority of cardiovascular accidents.
In addition, as we could see in previous lines, it contains fluoride, so black tea in turn helps in the prevention of tooth decay.
Benefits of black tea
- High in antioxidants, although in smaller amounts than white tea or green tea.
- Thanks to its content in flavonoids it is useful to improve the capacity of both dilatation and contraction of blood vessels.
- Reduces the risk of heart attacks.
- It helps that HDL cholesterol (good cholesterol) do not rust.
- Prevents the formation of dental caries.
Nutritional values of black tea
- High content of antioxidants, especially flavonoids. For example, a cup of black tea provides 200 mg. of this rich and beneficial antioxidant.
- Rich in minerals, such as calcium, chromium, magnesium, iron, potassium or phosphorus, among others.
This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesTea
