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Green Tea Nutrition Facts
Green tea, the ancient Chinese traditional tea, has been receiving a lot of good publicity due to its many health-promoting benefits. During the processing period, green tea undergoes minimal oxidation, making it one of the healthiest teas available on the market today.
Green tea has a light, refreshing flavor and is lime yellow in color. The taste has also been classified as "fresh" and "herbal".
Green tea dates back to some five thousand years ago, with early cultivations noted in China as well as India. In ancient times, the Chinese used green tea for medicinal purposes to ease feelings of depression and also to help in the treatment of headaches.
Green tea is rich in catechin polyphenols, particularly epigallocatechin-3-gallate (EGCG), a powerful antioxidant known to slow down the aging process. The chemical has been shown to not only prevent the growth of cancer cells, but also kill cancer cells without harming healthy tissue. EGCG is also effective in lowering bad cholesterol levels and reducing the possibility of blood vessel blockage due to high levels of bad cholesterol. Another benefit of EGCG involves the inhibition of abnormal blood clotting, known as thromboses, as they are the leading cause of heart attacks and strokes.
Green tea also contains vitamins A, D, E, C, B, B5, H and K, as well as amino acids, protein, caffeine, folic acid, and fluoride.
Green tea has been useful as a weight loss agent as it helps to enhance fat oxidation and increase the body's metabolic rate. Green tea may also help to increase energy and speed up your body's natural metabolic process.
There are different types of green tea, and despite their variations, each has the same basic taste in common. Well known types of green tea include Xianju, Sencha, Dragon Well, Macha, Gunpowder and Jasmine.
Author: Dimi Ingle
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