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Coconut meat is the white solid endosperm that is most used for food applications. It is the base material for other coconut prod
like coconut oil, flour, milk, desiccated coconut and copra. In mature nut, the meat is about 12-15 millimeters thick.
Nutrient Composition of Coconut at Different Stages of Maturity (per 100 grams edible portion)
Food Energy
Moisture
Protein
Fat
Carbohydrates
Fiber
Ash
Calcium
Phosphorus
Iron
Thiamine
Riboflavin
Niacin
Ascorbic Acid
Young Coconut
(Malakanin)
Mature Coconut
(Magulang)
40 kcal
90.5 g
0.8 g
1.3 g
6.6 g
0.2 g
0.6 g
5 mg
32 mg
0.6 mg
0.06 mg
0.04 mg
0.6 mg
5 mg
96 kcal
80.6 g
1.4 g
5.5 g
11 g
0.9 g
0.6 g
10 mg
54 mg
0.7 mg
0.07 mg
0.04 mg
0.9 mg
4 mg
293 kcal
51.9 g
3.9 g
26.1 g
15.1 g
2.1 g
0.9 g
32 mg
96 mg
1.5 mg
0.04 mg
0.03 mg
0.04 mg
3 mg
Age in Months
8
26.67
10.67
3.98
13.53
24.92
53.09
38.45
6.14
9
41.67
9.93
5.20
18.26
16.67
38.31
34.93
4.90
Oil
Protein
Crude Fiber
Starch
Sugar (as glucose)
Nitrogen-free extract
Total Carbohydrates
Ash
Sierra, Z,.N. et al (1972) as cited in Technical Data Handbook on the Coconut (PCA)
10
58.27
8.31
5.92
19.86
11.35
23.74
31.91
3.77
Oil and Free Fatty Acid Content of Coconut Meat at Different Stages of Development
Age in Months
Oil Content, %
7
8
26.3
55.1
6.40
5.10
9
10
11
12
13
60.4
66.6
69.6
71.0
71.2
1.50
6.84
0.80
0.52
0.52
8
9
10
11
12
13
14
15
Cavite
91.01
83.40
73.71
63.56
62.14
60.30
59.05
Source of Samples
Laguna
Per Cent
Quezon
87.41
81.21
67.46
55.6
48.08
50.95
50.68
47.00
93.34
89.09
82.68
77.92
61.42
58.51
Balleza C.F. and Z.. Sierra (1976) as cited in Technical Data Handbook on the Coconut (PCA)
8
9
10
11
12
13
14
15
Cavite
31.41
53.41
60.97
63.8
71.56
71.51
67.61
Source of Samples
Laguna
P e r C e n t ( Dry Basis )
Quezon
22.11
31.58
55.65
71.62
73.05
73.01
66.27
67.04
26.48
40.01
58.11
65.12
70.81
69.82
65.01
Balleza C.F. and Z.. Sierra (1976) as cited in Technical Data Handbook on the Coconut (PCA)
Cavite
8
9
10
4.31
4.25
5.94
Source of Samples
Laguna
P e r C e n t ( Dry Basis )
4.41
5.29
5.88
Quezon
3.22
6.06
5.95
11
12
13
14
15
6.06
3.87
2.85
3.47
2.70
2.50
3.13
2.98
2.87
4.92
3.28
3.91
3.57
Balleza C.F. and Z.. Sierra (1976) as cited in Technical Data Handbook on the Coconut (PCA)
8
9
10
11
12
13
14
15
Cavite
13.08
12.89
11.16
10.98
10.83
10.43
10.38
Source of Samples
Laguna
P e r C e n t ( Dry Basis )
8.56
7.93
6.5
6.15
6.15
5.41
5.51
5.53
Quezon
9.7
8.96
7.28
7.23
7.12
6.99
7.02
Balleza C.F. and Z.. Sierra (1976) as cited in Technical Data Handbook on the Coconut (PCA)
8
9
10
11
12
13
14
15
Cavite
45.24
24.65
18.49
16.32
11.39
13.17
15.98
Source of Samples
Laguna
P e r C e n t ( Dry Basis )
59.24
50.92
27.94
15.83
16.37
16.62
23.48
22.80
Quezon
54.80
39.30
24.80
18.82
16.34
17.06
21.97
Balleza C.F. and Z.. Sierra (1976) as cited in Technical Data Handbook on the Coconut (PCA)
Cavite
8
9
10
5.96
4.80
3.44
Source of Samples
Laguna
P e r C e n t ( Dry Basis )
5.68
4.28
4.03
Quezon
6.8
5.63
3.86
11
12
13
14
15
2.84
2.35
2.04
2.62
3.70
1.93
1.83
1.77
1.76
3.81
2.45
2.22
2.43
Balleza C.F. and Z.. Sierra (1976) as cited in Technical Data Handbook on the Coconut (PCA)
11
66.84
8.03
4.56
23.41
10.97
17.02
34.38
3.45
Development
12
71.80
7.61
3.22
23.41
10.78
14.79
34.19
2.26
13
71.45
7.61
3.29
20.27
17.09
15.93
37.26
2.03
Mean
Percent
90.59
84.57
74.62
65.69
57.21
56.58
54.71
47.00
Mean
Percent
26.67
41.67
58.27
66.84
71.8
71.45
66.29
67.04
Mean
Percent
3.98
5.2
5.92
4.56
3.22
3.29
3.34
2.87
Mean
Percent
10.45
9.93
8.31
8.04
8.03
7.61
7.64
5.53
Mean
Percent
53.09
38.31
23.74
17.02
14.70
15.93
20.48
22.80
Mean
Percent
6.14
4.90
3.77
3.45
2.26
2.03
2.27
1.76
14
66.29
7.62
3.34
20.23
21.36
20.48
41.59
2.07
15
67.04
6023
2.87
21.29
23.62
22.80
44.91
1.76