Calorific value of tea is zero, potassium and sodium content in tea is very low
Tea (without milk and sugar) does not contain significant amounts of nutrients. The calorific value of tea is almost zero, making it an ideal drink for the modern day caloric conscious consumer.
Although rich in potassium, the sodium content in tea is very low. This makes tea an ideal beverage for hypertensive individuals.
Caffeine and polyphenols, the major non-nutrient components in tea, have pharmacological effects. Caffeine, the well-known stimulant, acts on the central nervous system, increases alertness and reduces feelings of drowsiness and fatigue.
The polyphenols, which include catechins, theaflavins, thearubigins and other flavonoids are mainly responsible for the beneficial effects of tea. Polyphenols are found in most plants, hence also in food derived from plant sources.
Scientific investigations have found that polyphenols could act as anti-oxidants after consumption, thus decreasing the risk of many diseases. Tea contains uniquely high amounts (up to 40% of the solids extracted into the brew) of polyphenols. Dietary surveys done in Europe and USA have shown that tea is a major source of dietary polyphenols.
Tea also contains significant amounts of fluoride, which helps to reduce tooth decay. Dietary surveys in Britain have shown that the fluoride intake from tea was 0.6 — 2.7 mg per day per person.
Similar studies in Australia, India and Sri Lanka have shown that the fluoride intake from tea is in the range of 0.5 – 2.00 mg. Studies have also shown that fluoride is in an easily available form of tea, thus helping to improve oral health.