Comments on: Tea Facts (Steven Trotter) http://www.infographicsblog.com/tea-facts-steven-trotter/ Reviews of the best infographic design ideas Thu, 18 Jul 2019 10:58:00 +0000 hourly 1 https://wordpress.org/?v=4.1.28 By: Zephyr López Cervilla http://www.infographicsblog.com/tea-facts-steven-trotter/comment-page-1/#comment-649 Sat, 11 Feb 2012 13:26:00 +0000 http://www.infographicsblog.com/?p=598#comment-649 “world’s tea consumed by a selection of countries”
It’s not tea consumption but tea production. Could you believe that 20 million Sri Lankans would consume almost half as much as 1.3 billion Chinese (country of origin of the plant of tea and traditional producer)? And where are the near billion Arabs (heavy tea drinkers), the British, and all the other Westerners?

Also, 1.4 million pounds of tea per day can’t possibly be 130 million pounds per year but 510 million pounds per year.

Finally, those red apples must be of the lowest quality ever produced, aged and highly oxidized.  It isn’t true that a glass of red wine contains as much antioxidants as 6 apples, but rather the other way around. Apples are better source of antioxidants such as procyanidins than red wine (the procyanidins are the most abundant antioxidants found in red wine):

“the procyanidin content of red wine, chocolate, cranberry
juice and four varieties of apples has been determined. On average,
chocolate and apples contained the largest procyanidin content per
serving (164.7 and 147.1 mg, respectively) compared with red wine and
cranberry juice (22.0 and 31.9 mg, respectively). However, the
procyanidin content varied greatly between apple samples (12.3–252.4
mg/serving) with the highest amounts on average observed for the Red
Delicious (207.7 mg/serving) and Granny Smith (183.3 mg/serving)
varieties and the lowest amounts in the Golden Delicious (92.5
mg/serving) and McIntosh (105.0 mg/serving) varieties.”

Hammerstone JF et al. Procyanidin Content and Variation in Some Commonly Consumed Foods. J. Nutr. August 1, 2000 vol. 130 no. 8 pp. 2086S-2092S
http://jn.nutrition.org/content/130/8/2086S.full

]]>