What is the nutritional value of coconut? How to cook coconut

What nutrients does coconut have? What are the benefits of eating coconut? Below is the nutritional value of coconut compiled by the editor of Metropolitan Circle. Let’s learn about the benefits of coconut.

Introduction of coconut

Coconut is the fruit of the coconut tree. It is composed of a fibrous outer shell, which provides coconut fiber and a large nut with edible thick flesh. When the fruit is fresh, it contains a clear liquid called coconut water. It is produced in tropical regions.

What is the nutritional value of coconut? Coconut juice and coconut meat contain a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. Coconut meat is white like jade, fragrant and crisp; coconut juice is cool and sweet. Coconut meat and coconut juice are delicious fruits suitable for all ages.

The efficacy and function of coconut

Coconut is sweet and flat in nature, and enters the stomach, spleen, and large intestine meridians; the pulp has the effects of tonifying the body, replenishing qi and dispelling wind, eliminating malnutrition and killing insects. Long-term consumption can moisturize the face, increase strength and tolerance to hunger, and treat childhood tapeworms and ginger worm diseases; coconut water has the effects of nourishing, clearing away heat and quenching thirst, and is mainly used to treat thirst caused by heat and lack of body fluids; coconut shell oil can treat ringworms and bayberry sores.

The many uses of coconut

The trees themselves are excellent garden trees and can be used as street trees, landscape trees, and garden trees reflecting tropical and subtropical scenery.

Coconut fiber: It has many uses, such as padding, brooms, brushes and marine cables. Especially in gardening, insulation, corrosion control and agriculture. Because it has a strong ability to absorb water, it is more effective than plastic and wire in corrosion prevention, and it can also provide a growing environment for vegetables and trees. It has been used to cover embankments in the United States, Germany, Japan and Europe.

Coconut wood: It has a hard texture and beautiful patterns and can be used to make furniture and building materials.

Coconut leaves: can be used for weaving, making daily necessities, and are also daily fuel.

Coconut buds: The coconut flower juice can be harvested to make coconut wine, or to extract coconut milk sugar, etc.

Coconut shell: It has a hard texture and does not deform regardless of heat or cold. It can be used to make high-quality activated carbon, or processed into coconut carvings, musical instruments and other handicrafts.

Coconut meat: can be made into dried coconut, coconut milk powder, coconut protein, coconut juice, coconut flakes and colorless coconut oil, etc.

Coconut water: Contains vitamins B and C, hormones, sugar and other ingredients. It is a natural refreshing drink and can also be used to process other foods.

Coconut oil: Mainly used as industrial oil, it is a high-quality raw material for soap making. It has strong foaming power and can be used to make high-end soap and toothpaste.

How to peel coconut shell?

Generally speaking, how you taste coconut depends on where you are from. Hainan locals generally prefer tender coconuts.

When the coconut is tender, the coconut water is usually not very sweet and has a slightly sour taste. However, after drinking the water, you can directly cut it in half with a big knife to see its translucent flesh. Generally, tourists from other places think that this kind of flesh is not delicious, but it is not. The tender coconut flesh needs to be taken out with a metal spoon (you can directly scoop it out). The coconut flesh melts in your mouth, just like jelly, with moderate sweetness and extremely refreshing. Foreign tourists generally only know about the mature and thick flesh.

The thick shell of the coconut needs to be pried out with a large knife (a wood splitter or a large kitchen knife) along the fibers, and then peel off the outer fiber coat with your hands. There are three scars on the coconut, two of which look the same and one is different. Scrape the surface of the different scar with a knife, and then insert a straw. Or you can see that the coconut is divided into three parts, one of which occupies a larger area than the other two. Scrape the surface of the scar on this larger part, and you can see the snow-white coconut meat. Finally, insert a straw and drink it.

If you don't want to waste coconut meat, hold the coconut in one hand and a knife in the other. Use the back of the knife to hit the coconut shell a few times to crack it, and then use a knife to pick out the meat.

If you want to make coconut meat taste good, you must consider how you eat it. There is no unpalatable coconut meat. Even the oldest coconut, if you take its flesh and add brown sugar, its flavor is endless.

Peel off the outer layer of coconut palm and see the Chinese character "品" (a Chinese character for "品") on it. Then poke two of them with chopsticks or a knife and pour out the water inside. This is the best quality, so don't waste it. Then use a hammer to crack it open, or simply knock the coconut on the ground until it cracks. Use a knife to carefully peel off the coconut meat and you can eat the delicious coconut meat.

Coconut recipes

1. Coconut and Tomato Squid Soup

Ingredients: 300g squid, 200g coconut meat, 400g tomatoes, 15g butter, half a yellow and red bell pepper, 30g butter, 3g salt, 5g black pepper, 5g minced garlic

practice:

1. Remove the black film from the squid, cut into pieces, blanch in boiling water and set aside;

2. Puree the tomatoes in a food processor and set aside;

3. Melt butter in a hot pan and sauté minced garlic;

4. Add tomato puree and stir-fry for 2 minutes;

5. Add butter, black pepper and 2 cups of water and bring to boil;

6. Finally, add the squid pieces, coconut meat, and bell peppers, cook for another 5 minutes, and add salt to taste.

2. Steamed Chicken with Coconut Glutinous Rice

Ingredients: 100g glutinous rice, 150g chicken, 100g coconut meat (fresh)

practice:

Cut the coconut meat into small pieces, add appropriate amount of glutinous rice and chicken, place in a covered clay pot, and steam until cooked.

3. Hainan Coconut Chicken Soup

Ingredients: 1 coconut, 1 chicken (about 600 grams), 10 grams of ginger slices, 50 grams of walnut kernels, 50 grams of red dates, about 1500 grams of water, a little salt

practice:

1. Wash and peel the chicken, put it into boiling water, soak for about 5 minutes, and chop it into large pieces; soak the walnut kernels in water to remove the oily smell; wash and pit the red dates; extract the coconut juice and cut the coconut meat into pieces.

2. Put the chicken, ginger slices, walnut kernels, dates, coconut milk and coconut meat in 10 bowls of boiling water. Add the ginger slices, boil over high heat, then simmer over low heat for 3 hours. Add salt to taste.