How much fiber is in coffee?
By
Dr Daniel Vazquez Maldonado (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Daniel Vazquez Maldonado, PhD(c), is a nutritionist with a postgraduate degree in pharmaco-biological sciences, with expertise in gut microbiota, probiotics, prebiotics, and molecular and human nutrition.
Dr Daniel Vazquez Maldonado Highlights:
- He has taken different courses at the National Institute of Genomic Medicine, Mexico, which has allowed him to strengthen his knowledge in research and genomic sciences.
- PhD(c) in pharmaco-biological sciences, working on developing a functional food with probiotics/prebiotics, and evaluating its anti-inflammatory effect at Universidad Autonoma de San Luis Potosi.
- Master’s degree in pharmaco-biological sciences, focused on obtaining prebiotics from regional plants such as agave and studying its effect on body composition and gut microbiota at Universidad Autonoma de San Luis Potosi.
- Bachelor´s degree in Nutrition, graduated by thesis, focused on developing fortified foods with amaranth and evaluating its physicochemical and nutritional properties, at Universidad Autonoma de San Luis Potosi.
“Don’t be scared when you hear that we are surrounded by bacteria or microorganisms and that they even live in our bodies, science has shown that there are more good ones than bad ones, probably just like people around the world. -Dr. Daniel Vazquez Maldonado
Professional experience
Along with his postgraduate studies, Dr. Daniel Vazquez Maldonado has taken several courses on Nutritional Care Process, and worked as a nutritionist in private practice, since the completion of his undergraduate studies, to date.
As a result of his research work and actual trajectory, Dr Daniel Vazquez Maldonado is part of the State System of Researchers of San Luis Potosi and has participated as a reviewer in online courses for scientific presentations and evaluating projects in national science events.
He has also worked as a professor at two universities, contributing to the learning of future nutritionists and chemists, by giving courses related to his academic background in research, nutrition, and probiotics.
Dr Daniel Vazquez Maldonado has also participated as an evaluator of the course “Drug-Nutrient Interaction” for the bachelor’s degree in nutrition at the Universidad Autonoma de San Luis Potosi.
Dr. Daniel Vazquez Maldonado has presented his research on probiotics and prebiotics, at national and international congresses.
Education:
-2015 Bachelor in Nutrition at Universidad Autonoma de San Luis Potosi.
-2018 Master´s degree in Pharmacobiological Sciences at Universidad Autonoma de San Luis Potosi.
-2023 PhD candidate in Pharmacobilogical Sciences at Universidad Autonoma de San Luis Potosi
The main publications of Dr Daniel Vazquez Maldonado are:
López Padilla C, Vázquez-Maldonado D, Gallegos Martínez J, Algara-Suárez P, Ornelaz-Paz J de J, Reyes Hernández J. Evaluation of thermogravimetric, textural and viscoelastic properties in ternary system of amaranth, wheat and whole wheat. Journal of Food Measurement and Characterization. 2022 Jun 1;16(3):2144–53.
Martinez-Martinez MU, Vázquez-Maldonado D, Ratering S, Godínez-Hernández C, Ortiz-Basurto RI, Soria-Guerra RE, et al. Fructans from Agave enhance probiotic yoghurt by modulating gut microbiota on children with overweight or obesity. Food Biosci. 2022 Apr 1;46:101516.
Vázquez-Maldonado D, Espinosa-Solis V, Leyva-Porras C, Aguirre-Bañuelos P, Martinez-Gutierrez F, Román-Aguirre M, et al. Preparation of spray-dried functional food: Effect of adding Bacillus clausii bacteria as a co-microencapsulating agent on the conservation of resveratrol. Processes. 2020 Jul 1;8(7):849.
Conference Papers:
M.Sc. Daniel Vázquez-Maldonado , M.C. Macrina Beatriz Silva-Cázares , PhD. Isaac Compéan-Martínez , PhD.José Pérez-Urizar , PhD. María Z. Saavedra-Leos . Characterization of a spray dried microencapsulated powder containing bacillus clausii and resveratrol as co-encapsulating agents. In: International Research Congress, Academia Journals Hidalgo 2020
Vázquez-Maldonado D ,Soria-Guerra R ,González-Acevedo O ,Vega-Cárdenas M ,- Godínez-Hernández C ,Ratering-. S ,Schnell-. S ,Schneider-. B ,Juárez-Flores B ,Portales-Pérez D ,Martínez-Gutiérrez F, Synbiotics with activity on gut microbiota affect indicators of cardiometabolic risk in schoolchildren. In: National Congress of Infectious Diseases and Clinical Microbiology XLIII, (2018). (Mérida, Yucatán).
You can view some of Dr Daniels’s work below and links to his professional profiles:
Researchgate: https://www.researchgate.net/profile/Daniel-Vazquez-32
Linkedin: https://www.linkedin.com/in/daniel-v%C3%A1zquez-16b92a204/
WebofScience: https://www.webofscience.com/wos/author/record/GYD-9090-2022
ORCID: https://orcid.org/0000-0002-4302-9116
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this text we will discuss the amount of fiber contained in coffee. In addition, we will explain what fiber is and give tips on how to increase fiber intake.
Does coffee have fiber ?
Yes, coffee has soluble fiber, studies have shown that coffee has between 0.5 g to almost one gram of soluble dietary fiber, per cup, mainly galactomannans and arabinogalactans, and also antioxidants like chlorogenic acid (1-2), another bioactive compound that is beneficial for health.
Is coffee a good source of fiber?
No, coffee is not a good source of fiber and should not be the first thing on your mind when you think about fiber consumption, a cup of coffee has approximately one gram per cup, while a good or excellent source of fiber must have 2.5 g or 5 g of fiber by portion (3).
Fruits, legumes, vegetables, and whole grains, vary from two to 14 g of fiber for each 100 g of edible portion, so those are good and excellent sources of fiber, so keep in mind this information when you are looking to increase your fiber intake (3).
Do all the coffees have the same amount of fiber?
No, the amount and type of fiber in coffee will vary according to the brewing procedure, not the same as a French press coffee as a drip brew, with arabica or robusta type and medium, light, or dark roasting(4).
According to the type of coffee and fiber content, studies have shown that coffee obtained with arabica seed has a different composition of soluble fibers, with no difference in quantity from the robusta type, however, it still has soluble fibers with potential benefits (4).
With the brewing process temperature and pressure may also affect the content and type of fibers, with higher pressure and temperature more fibers could be extracted, so in an espresso, you would expect more fiber content(4).
Is coffee fiber good for health?
Yes, coffee fiber is good for health, like all the fibers that contribute in different ways to health, coffee fiber is no exception, it contains soluble dietary fiber like galactomannans and arabinogalactans (1).
Soluble fibers like the ones found in coffee have shown effects in regulating glucose peaks after meals, satiety or even contributing to the growth of beneficial bacteria in the gut, and immune system(5).
The consumption of fiber is necessary to keep a healthy life, although coffee consumption doesn’t represent a good source of fiber, it doesn’t mean that it doesn’t contribute, coffee can certainly add fiber to your total daily intake (1).
Should I eat fiber with every meal?
Yes, eating rich fiber food is necessary to stay healthy, the daily intake recommendation of fiber is between 25-30 g a day, so to reach that goal, fruits, vegetables, whole grain cereals, and legumes may help (6).
Also when you eat food with a great amount of fiber you´re not getting just fiber, there are also micronutrients and bioactive compounds, such as vitamins, minerals, and antioxidants that come with those types of food, or even water in fruits and vegetables(7).
Is too much fiber bad for you?
Yes, the excess consumption of fiber may also create health problems, like constipation, poor absorption of nutrients, or bloating (8), so remember to consume fiber according to the Daily Intake Recommendations.
A good way to avoid problems when consuming fiber is to increase your water consumption, one way to know how much water you need to take is by multiplying 30 ml by kg of your body weight, with that you should get an estimate of the amount of water you need (9).
If you want to know more about coffee, visit here.
Conclusion
In this text we discussed the amount of fiber contained in coffee. In addition, we explain what fiber is and we give you tips on how to increase fiber intake.
References
1. Gniechwitz D, Reichardt N, Blaut M, Steinhart H, Bunzel M. Dietary Fiber from Coffee Beverage: Degradation by Human Fecal Microbiota. J Agric Food Chem [Internet]. 2007 Aug 22 [cited 2023 May 21];55(17):6989–96.
2. Díaz-Rubio ME, Saura-Calixto F. Dietary Fiber in Brewed Coffee. J Agric Food Chem [Internet]. 2007 Mar 7 [cited 2023 May 21];55(5):1999–2003.
3. Sarker M, Rahman M. Dietary fiber and obesity management – a review. 2017 [cited 2023 May 21]; Available from: http://medcraveonline.com
4. Gniechwitz D, Brueckel B, Reichardt N, Blaut M, Steinhart H, Bunzel M. Coffee dietary fiber contents and structural characteristics as influenced by coffee type and technological and brewing procedures. J Agric Food Chem [Internet]. 2007 [cited 2023 May 23];55(26):11027–34.
5. Mudgil D. The Interaction Between Insoluble and Soluble Fiber. Dietary Fiber for the Prevention of Cardiovascular Disease: Fiber’s Interaction between Gut Micoflora, Sugar Metabolism, Weight Control and Cardiovascular Health. 2017 Jan 1;35–59.
6. Rahman S, Trone K, Kelly C, Stroud A, Martindale R. All Fiber is Not Fiber. Current Gastroenterology Reports 2022 25:1 [Internet]. 2022 Dec 3 [cited 2023 May 21];25(1):1–12.
7. Slavin JL, Lloyd B. Health Benefits of Fruits and Vegetables. Advances in Nutrition [Internet]. 2012 Jul 1 [cited 2023 May 21];3(4):506–16.
8. Ioniță-Mîndrican CB, Ziani K, Mititelu M, Oprea E, Neacșu SM, Moroșan E, et al. Therapeutic Benefits and Dietary Restrictions of Fiber Intake: A State of the Art Review. Nutrients 2022, Vol 14, Page 2641 [Internet]. 2022 Jun 26 [cited 2023 May 21];14(13):2641.
9. Mallett LJ, Premkumar V, Brown LJ, May J, Rollo ME, Schumacher TL. Total water intake by kilogram of body weight: Analysis of the Australian 2011 to 2013 National Nutrition and Physical Activity Survey. Nutr Diet [Internet]. 2021 Nov 1 [cited 2023 May 21];78(5):496–505.
