Tag: Coffee waste

According to a 2012 study, used coffee grounds contain a range of 3.59 to 8.09 milligrams of caffeine per gram, proving that a substantial amount of caffeine remains even after brewing. The idea that all the caffeine is completely extracted during brewing is a common misconception among coffee drinkers and home gardeners.

Spent coffee grounds are surprisingly rich in fiber, with dietary fiber accounting for nearly half of their composition. This fact makes the often-discarded byproduct a valuable and sustainable source of nutrients, but the question remains: does that fiber make it into your daily cup?

According to a review of 40 studies, moderate coffee consumption has been linked to a lower risk of death from various causes. This has led many to wonder about the potential health benefits of the grounds themselves: are coffee grinds healthy, and can they be safely eaten? The answer is nuanced, involving a look at both the nutrient content and potential risks, particularly for used versus fresh grounds.

According to scientific research, spent coffee grounds consist of almost 50% dietary fiber. This fact is just one part of the surprising answer to the question: **What is the nutritional value of coffee grounds?** Often discarded as waste, this coffee byproduct contains a complex mix of compounds that offer more than just a garden additive, though consuming them carries important considerations.

Over 500 billion cups of coffee are consumed each year globally, but the fruit from which those beans are harvested remains largely unknown to consumers. The answer to why don't they sell coffee cherries is a complex tale involving processing, economic factors, and the nature of the fruit itself.