Coconut, the largest known seed, is the fruit of the coconut palm, in the Palmaceae (palm family). Its name comes from the Spanish/Portuguese work coco, meaning "monkey face." In Sanskrit, the coconut palm is called kalpa vriksha: "the tree that supplies all that is needed to life."
Sweet and warming, coconuts are 70 percent fat, most of which is saturated. They are also high in iodine, which is important for normal thyroid function, and are a good source of protein, beta-carotene, B complex vitamins, and minerals. Coconut is considered an energy tonic, and is excellent fare for vegetarians.
It's best to eat fresh rather than dried coconut, because the dried, shredded coconut available in grocery stores is often sweetened, pasteurized, or preserved with propylene glycol. A coconut should have a full, liquid sound when shaken. Avoid any with moldy spots or with moisture that has seeped under the plastic covering. In addition to a "mouth," a coconut has two "eyes," which are soft enough to puncture with a screwdriver so you can pour out the coconut water. Then, tap around the head of the shell with a hammer until it cracks and the coconut meat can be pried out.
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