The coffee bean before roasting strips out its chlorogenic acid content.
Roasting coffee beans does more than change the flavor — it also breaks down chlorogenic acid, a compound that stays largely intact in the unroasted, green bean. That's the entire reason green coffee bean extract exists as an ingredient category.
A handful of studies have poked at chlorogenic acid's effect on blood sugar and metabolic markers. The results are mixed and generally modest — nothing dramatic, but enough to justify its place in formulas like this one.
SlimSet doesn't publish the exact milligram amount of green coffee bean per capsule. If that number matters to you, your physical bottle label is the authority, not this page.