Many people rely on coffee or tea as a daily caffeine booster, providing antioxidants to increase energy levels and help them feel energised in the morning. Both beverages contain antioxidants that provide benefits to our health – so the answer to which is healthier depends on individual needs and health goals. Both offer many health advantages; here we discuss which is healthier based on caffeine content per serving as well as additional advantages provided.

Coffee and tea both contain antioxidants, chemical compounds that may help lower your risk for certain diseases. Each beverage has different types and amounts of antioxidants; however, both contain some key ones.

Tea is low-calorie and an excellent source of vitamin C, helping your immune system fight infections and promoting relaxation and brain health. Plus, research suggests regular tea drinkers have reduced depression risk than those who don’t regularly indulge.

Green tea contains polyphenols, plant compounds that exhibit anti-inflammatory properties. These can help prevent heart disease, neurodegeneration and cancer; in addition, studies indicate they could also aid obesity prevention by increasing satiety (the feeling of fullness after eating).

Coffee generally contains more caffeine per ounce than tea; however, the exact amount you consume depends on how much and your tolerance. One cup of brewed coffee usually contains 80-100 milligrams while an 8-ounce cup of iced tea typically contains 48 milligrams; many herbal teas may have no or very minimal caffeine content.

Coffee and tea both contain antioxidants which slow the rate of blood sugar spikes after meals, according to studies. Regular coffee drinkers have a lower chance of Type 2 diabetes than those who don’t consume these beverages regularly. Furthermore, caffeine and tea contain phenolic acids which may ease early symptoms of Parkinson’s disease as well as protect against gallstone formation in your gallbladder, an organ near the belly that aids digestion of food.

Organically-grown tea and coffee can help lower pesticide residue by selecting beverages grown organically; however, most pesticides used during growing are broken down during roasting. Furthermore, research suggests both beverages may help lower cancer risks as well as Parkinson’s and Alzheimer’s diseases; however, such studies only represent observational data and cannot prove causality; instead it’s best to listen to what brings you joy and feels best to make the best choice possible for yourself and your body.