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Semi Husked Coconuts

Semi Husked Coconuts

    India is most popular for its semi husked coconuts.

    We are indian coconut exporters selling premium quality fresh semi husked coconuts, dehusked coconut, coocnut oil, coco peat, coconut copra, tender coconut, green coconut, fresh coconuts and other products of coconuts.

    Coconuts are known for their uses, ranging from food to cosmetics. The inner flesh of the mature seed, as well as the coconut milk extracted from it, forms a regular part of the diets of many people in many places of the world. Coconuts contains a large quantity of clear liquid, called "coconut water".

    Semi husked coconuts Mature, ripe coconuts can be used as edible seeds, or processed for oil and plant milk from the     flesh, charcoal from the hard shell, and coir from the fibrous husk. Dried coconut flesh is called copra, and the oil and milk derived from it are commonly used in cooking, frying in particular as well as in soaps and cosmetics. The hard shells, fibrous husks and long pinnate leaves can be used as material to make a variety of products for furnishing and decorating.
The various parts of the coconut have a number of culinary uses. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons and buko pie. Dried coconut is also used as the filling for many chocolate bars. Some dried coconut is purely coconut, but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite. Fresh shredded or flaked coconut is also used as a garnish in various dishes.

    Coconut milk, a widely used ingredient in the cuisines of regions where coconuts are native Coconut butter is often used to describe solidified coconut oil, but has also been adopted as an alternate name for creamed coconut, a specialty products made of coconut milk solids or pur?ed coconut meat and oil. Coconut chips, made from oven-baked coconut meat, have been sold in the tourist regions of Hawaii and the Caribbean.

    The meat inside the dehusked coconut is known as macapuno has a jelly-like coconut meat. It was first developed for commercial cultivation in the Philippines and is used widely in Philippine cuisine for desserts, drinks, and pastries. It is also popular in Indonesia (where it is known as kopyor) for making beverages.

    Coconut milk and coconut cream extracted from grated coconut is frequently added to various dessert and savory dishes, as well as in curries and stews. Fresh coconuts are used for this purpose. It can also be diluted into a beverage. Various other products made from thickened coconut milk with sugar and/or eggs like coconut jam and coconut custard are also widespread in Southeast Asia.In the Philippines, sweetened reduced coconut milk is marketed as coconut syrup and is used for various desserts.Coconut oil extracted from coconut milk or copra is also used for frying, cooking, and making margarine, among other uses.

    Coconut water can be drunk fresh or used in cooking.

    Coconut sap, usually extracted from cut inflorescence stalks is sweet when fresh and can be drunk as is like in tuba fresca of Mexico.They can also be processed to extract palm sugar.The sap when fermented can also be made into coconut vinegar or various palm wines (which can be further distilled to make arrack.

    Coconut flour has also been developed for use in baking, to combat malnutrition.

Nutrition - Coconut Meat, Raw

Nutritional value per 100 g (3.5 oz)

Energy = 354 kcal (1,480 kJ)
Carbohydrates = 15.23 g
Sugars = 6.23 g
Dietary fiber = 9.0 g
Fat = 33.49 g
Saturated = 29.698 g
Monounsaturated = 1.425 g
Polyunsaturated = 0.366 g
Protein = 3.33 g
Tryptophan = 0.039 g
Threonine = 0.121 g
Isoleucine = 0.131 g
Leucine = 0.247 g
Lysine = 0.147 g
Methionine = 0.062 g
Cystine = 0.066 g
Phenylalanine = 0.169 g
Tyrosine = 0.103 g
Valine = 0.202 g
Arginine = 0.546 g
Histidine = 0.077 g
Alanine = 0.170 g
Aspartic acid = 0.325 g
Glutamic acid = 0.761 g
Glycine = 0.158 g
Proline = 0.138 g
Serine = 0.172 g
Thiamine (B1) = 6% 0.066 mg
Riboflavin (B2) = 2% 0.020 mg
Niacin (B3) = 4% 0.540 mg
Pantothenic acid (B5) = 6% 0.300 mg
Vitamin B6 = 4% 0.054 mg
Vitamin C = 4% 3.3 mg
Vitamin E = 2% 0.24 mg
Calcium = 1% 14 mg
Copper = 22% 0.435 mg
Iron = 19% 2.43 mg
Magnesium = 9% 32 mg
Manganese = 71% 1.500 mg
Phosphorus = 16% 113 mg
Potassium = 8% 356 mg
Sodium = 1% 20 mg
Zinc = 12% 1.10 mg
Other Constituents

Water = 47 g

Coconut Milk

    Coconut milk, not to be confused with coconut water, is obtained by pressing the grated coconut meat, usually with hot water added which extracts the coconut oil, proteins, and aromatic compounds. It is used for cooking various dishes. Coconut milk contains 5% to 20% fat, while coconut cream contains around 20% to 50% fat. Most of which (89%) is saturated fat, with lauric acid as a major fatty acid. Coconut milk can be diluted to create coconut milk beverages. These have much lower fat content and are suitable as milk substitutes.The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.

    Coconut milk powder, a protein-rich powder sre processed from coconut milk following centrifugation, separation, and spray drying method.

 

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