Chemical composition and analysis methods of the coffee bean
In the nutritional values table, 69.3 g of carbohydrates and 406 kcal per 100 g of product are indicated. These numbers may seem high, but they do not mean that the beverage itself contains that much sugar or calories.
This is due to two main reasons:
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Laboratory analysis method
During the analysis, the carbohydrate content is calculated using the formula:
100 g – (fat + protein + water + ash) = carbohydrates.
This means that the laboratory does not measure sugars separately but counts all remaining organic compounds as carbohydrates.
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Natural composition of the coffee bean
Roasted coffee beans contain about 50–60% polysaccharides (e.g. cellulose, hemicellulose, pectins, mannoglycans). Chemically, these are carbohydrates, but they are not sugars — they do not taste sweet and do not dissolve into the drink. Most of them remain in the coffee grounds.
Therefore, the finished beverage actually contains very little carbohydrate and calories, even if the nutritional data of ground coffee appear high.
Such labeling is required under EU nutrition declaration regulations, which mandate that all organic carbon-containing compounds be counted as carbohydrates — even those that are not digestible by humans.
For any questions, feel free to contact us at info@neuracoffee.ee
