Serving size Approximate mg
Beverage/food (oz) caffeine/serving
Coffee
Drip 5 150
Percolated 5 110
Instant, regular 5 50–100
Instant, flavored mix 5 25–75
Decaffeinated coffee 5 1–6
Black tea
1-min brew 5 10–20
3-min brew 5 20–35
5-min brew 5 25–35
Instant tea 5 30–60
Cocoa beverage 5 2–20
Soft drinks
Jolt 12 70
Caffeinated cola drinks 12 30–65
Mountain Dew, 12 40–50
Mello Yello,
Sunkist Orange
7-Up, Sprite, RC-100, 12 0
Fanta Orange,
Hires Root Beer
Chocolate
Cake 1/16 of 9-inch cake 14
Ice cream 2/3 cup 5
Mr. Goodbar 1.65 6
Special dark, Hershey 1.02 23
From Blount, J.P., and Cox, W.M. (1997), Caffeine, Encyclopedia of Human Biology, Vol. 2, 2nd Ed., San Diego: Academic Press, p. 275.

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• I. BIOCHEMISTRY
  Caffeine is a xanthine derivative — 1, 3, 7-trimethyl-xanthine. Other naturally occurring xanthines include the well-known theophylline (the major constituent in tea) and theobromine. Coffee is a major source of caffeine and chlorogenic acid and also contains a substantial amount of magnesium and other micronutrients. Caffeine is a powerful central nervous stimulant and moderate doses of 200 mg contained in two cups of coffee activate the cerebral cortex sufficiently to slow changes in an individ¬ual’s electroencephalogram (EEG). Caffeine is also a mild cardiac stimulant.
• II. EFFECTS A. Cardiovascular
  Caffeine has mild and variable effects on the heart rate, the heart muscle, blood pressure, blood flow, and blood cholesterol.
• BIBLIOGRAPHY
  Blount, J. P., and Cox, W. M. Caffeine. Encyclopedia of Human Biology,