| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1219412 | Journal of Food Composition and Analysis | 2006 | 5 Pages |
Many herbal infusions (teas) are being studied for their impact on health, yet little research has examined their mineral content. The purpose of this study was to determine the mineral content of 10 commercially available dry teas and the infusions produced from them. Herbal infusions studied included commercial blends of peppermint, Echinacea, red clover, Siberian ginseng, dandelion, red raspberry leaf, blueberry leaf and green tea. None of the infusions was a good source of Ca, Mg, P, K, Na, Cu, Fe, Mn, or Zn in a single serving. Extraction rates (excluding Siberian ginseng) were for K (71%), P (43%), Mg (38%), Na (34%), Ca (18%), Cu (33%), Fe (6%), Mn (24%) and Zn (35%). K levels were high enough that 3.5 cups of dandelion infusion and 4.5 cups of Echinacea infusion provide a good source (10% Daily Value). By comparison, standard reference levels for both brewed black tea and coffee indicate these beverages contain several times as much K as dandelion and Echinacea infusions. These data suggest that these infusions will not interfere with low Na diets.
