Coconut in Nutrition

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Authors

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

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.

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Published

2002-03-01

How to Cite

Bhattacharyya, A., & Bhattacharyya, N. (2002). Coconut in Nutrition. The Indian Journal of Nutrition and Dietetics, 39(3), 132–142. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6804

Issue

Volume 39, Issue 3, March 2002

Section

Review Articles

License

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