The Indian Journal of Nutrition and Dietetics

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Coconut in Nutrition


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1 Department of Biochemistry and Nutrition, All India Institute of Hygiene & Public Health, Calcutta, India
     

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Coconut is widely consumed in India and in a few other countries. Edible components of the nut are of nutritional value. Non-edible portions are used in commerce and industry in which earlier workers on coconut were interested. This paper reviews the available informations on the brief geographical and botanical considerations, chemical composition of the edible portions of the nut and their uses in nutrition and dietetics.
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  • Coconut in Nutrition

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Authors

Amrita Bhattacharyya
Department of Biochemistry and Nutrition, All India Institute of Hygiene & Public Health, Calcutta, India
Nabanita Bhattacharyya
Department of Biochemistry and Nutrition, All India Institute of Hygiene & Public Health, Calcutta, India

Abstract


Coconut is widely consumed in India and in a few other countries. Edible components of the nut are of nutritional value. Non-edible portions are used in commerce and industry in which earlier workers on coconut were interested. This paper reviews the available informations on the brief geographical and botanical considerations, chemical composition of the edible portions of the nut and their uses in nutrition and dietetics.