Botanical Roots: Why you should eat coconuts
Partially mature coconuts on a tree.
The coconut is a versatile food and its by-products are among the more sought-after ingredients in the kitchen.
Scientifically known as Cocos Nucifera, the coconut tree belongs to the large Palmaceae family of palms.
Coconut grows well in the tropical climate. The fruit tree is versatile, as it provides solid and liquid output in one package.
The by-products of this wonder tree are many, and have been used to make fabric, housing, craft items, jewelry, cooking oil, cosmetics and a wide range of other useful items.
Coconut is rich in calories, vitamins and minerals. A medium-sized nut carrying 400g of edible meat and some 30-150ml of water, may provide almost all the daily-required essential minerals, vitamins, and energy of an average-sized individual.
The fats and protein increases good-HDL cholesterol levels in the blood. HDL is a high-density lipoprotein which has beneficial effects on the coronary arteries by preventing vessel blockage.
Coconut water is a refreshing drink, and in Jamaica, some persons say it washes the heart.
The juice is packed with simple sugar, electrolytes, minerals and bioactive compounds and enzymes. These compounds make the coconut an excellent aid in digestion and metabolism.
The water is also good for anti-ageing, anti-carcinogenic and anti-thrombotic effects.
Coconut oil extracted from the dry kernel is an excellent emollient agent. It is used in cooking, applied over scalp as hair nourishment, and employed in pharmacy and medicines.
The kernel is an excellent source of minerals, such as copper, calcium, iron, manganese, magnesium and zinc. The nut also has a cocktail of B complex vitamins, which makes it a good agent for a variety of illnesses, including high blood pressure and diabetes.
Coconut meat and water also both contain a good amount of potassium.
So the next time you want to wash off your heart, have a coconut.
Some of this content was taken from www.nutrition-and-you.com