Table 2.
Comparative overview of the chemical composition of spent coffee grounds in comparison to green and roasted coffee (g/100 g dry basis).
| Green Arabica and Robusta | Roasted Arabica | Roasted Robusta | Spent Coffee Grounds | |
|---|---|---|---|---|
| Protein | 13–17 | 12–15 | 13–15 | 10–17 |
| Lipids | 9–15 | 15–20 | 11–16 | 22–27 |
| Minerals | 4–5 | 5 | 0.1–1 | |
| Carbohydrate | 40–79 | 64–71 | 45–89 | |
| Caffeine | ~1 | ~2 | 0.07–0.4 | |
| TDF | - | 45–51 | ||
| Cellulose | 6.7–8.7 | - | - | 16–25 |
| Galactomannans | 25 | 12–13 | - | ~23 |
| Arabinogalactans | 17 | - | - | ~11 |
| Protein | 13–17 | 12–15 | 13–15 | 10–17 |
| Lipids | 9–15 | 15–20 | 11–16 | 22–27 |
| Minerals | 4–5 | 5 | 0.1–1 |