PHOTOGRAPH: STOCKSY. *VALID UNTIL 31 AUGUST 2017
The world has gone coconut crazy. From its naturally sweet water to the oil and creamy flesh, every part of it is eaten and it seems we cannot get enough – but what is the real deal when you crack the surface?
Coconut can be consumed in various ways and its dierent parts have varying nutritional benefits. Firstly, there’s the ‘flesh’ or ‘meat’, which tends to be more abundant in a mature coconut, as opposed to the younger ones that generate extra water. The meat is typically blended with the water to create coconut milk and, depending on the number of times it’s strained, can have a thicker or thinner consistency. The meat and milk provide good sources of iron, selenium, magnesium, phosphorus and potassium, as well as a bank of B vitamins, fibre and healthy saturated fats. These nutrients help to support energy levels and nourish the lining of the gut.