Coconut
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For other uses of this term, see Coco (disambiguation).
Coconut
Owoce Orzech kokosowy.jpg
Nutritional value per 100 g of pulp
Energy 354 kcal 1481 kJ
Carbohydrates 15.23 g
 • Sugars 6.23 g
 • Fiber food 9 g
Fat 33.49 g
 • saturated 29.70 g
 • monounsaturated 1.43 g
 • polyunsaturated 0.37 g
Proteins 3.3 g

Thiamin (vit B1) 0.066 mg (5%)
Riboflavin (vit B2) 0.02 mg (1%)
Niacin (vit B3) 0.54 mg (4%)
Pantothenic acid (Vit B5) 0.3 mg (6%)
Vitamin B6 0.054 mg (4%)
Folic acid (vit B9) 26 μg (7%)
Vitamin C 3.3 mg (6%)
Calcium 14 mg (1%)
Iron 2.43 mg (19%)
Magnesium 32 mg (9%)
Phosphorus 11 mg (2%)
Potassium 356 mg (8%)
Zinc 1.1 mg (11%)
% of the recommended daily amount for adults.
Source: USDA Nutrient Database.
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Cocos in Quintana Roo, Mexico
Coconut is a tropical fruit obtained from the coconut tree (Cocos nucifera), the most cultivated palm in the world. It has a thick outer shell (exocarp) and a fibrous mesocarp and a hard, velvety and brown interior (endocarp) that has attached the pulp (endosperm), which is white and aromatic. It measures from 20 to 30 cm and weighs 2.6 kg.

The unprocessed copra is the main product exported from the different growing areas, followed by dried coconut. In certain European countries, fresh coconut finds its best outlet; the undisputed protagonist of fairs and festivals and of common use in multiple preparations of artisanal and industrial pastries. The most interesting market in Asia, Europe and North America is that of bottled coconut water; of great acceptance and greater demand every year. 

The name coco comes from the era of discoveries, because the Portuguese explorers who took it to Europe its brown and hairy surface with its three holes reminded them of a face like the ghost of the stories about the Coco that are told in Spain and Portugal to small children to scare them.1