12500044750 tender coconut water
TRANSCRIPT
Tender Coconut Water
The water of tender coconut, technically the liquid endosperm,
is the most nutritious wholesome beverage that the nature has
provided for the people of the tropics to fight the sultry heat. It
has caloric value of 17.4 per 100gm. "It is unctuous, sweet,
increasing semen, promoting digestion and clearing the urinary
path," says Ayurveda on tender coconut water (TWC).
"It’s a natural isotonic beverage with the same level of
electrolytic balance as we have in our blood. It’s the fluid
of life, so to speak," says Mr. Morton Satin, Chief of FAO’s
Agricultural Industries and Post Harvest Management
Service. The major chemical constituents of coconut water are
sugars and minerals and minor ones are fat and nitrogenous
substances.
Analysis of Mature and Tender Coconut Water
Mature Coconut Water Tender Coconut Water
Total solids% 5.4 6.5
Reducing sugars % 0.2 4.4
Minerals % 0.5 0.6
Protein % 0.1 0.01
Fat % 0.1 0.01
Acidity mg % 60.0 120.0
pH 5.2 4.5
Potassium mg% 247.0 290.0
Sodium mg% 48.0 42.0
Calcium mg% 40.0 44.0
Magnesium mg % 15.0 10.0
Phosphorous mg% 6.3 9.2
Iron mg% 79.0 106.0
Copper mg% 26.0 26.0
Source: Satyavati Krishnankutty (1987)
Sugars
Sugars in the forms of glucose and fructose form an important
constituent of the tender nut water. The concentration of sugars
in the nut water steadily increases from about 1.5 per cent to
about 5 - 5.5 per cent in the early months of maturation and then
slowly falls reaching about 2 per cent at the stage of the full
maturity of the nut. In the early stages of maturity sugars are in
the form of glucose and fructose (reducing sugars) and sucrose
(non-reducing sugar) appears only in later stages which
increases with the maturity while the reducing sugars fall. In the
fully mature nut approximately 90 per cent of the total sugars is
sucrose.
Minerals
Tender coconut water contains most of the minerals such as
potassium, sodium, calcium, phosphorous, iron, copper, sulphur
and chlorides. Among the minerals more than half is potassium
the concentration of which is markedly influenced by potash
manuring. Tender coconut water being rich in potassium and
other minerals plays a major role to increase the urinary output.
Protein
Coconut water contains small amounts of protein. The
percentage of arginine, alanine, cystine and serene in the
protein of tender coconut water are higher than those in cow’s
milk. Since it does not contain any complex protein the danger of
producing shock to the patients is minimised.
Amino Acid Composition of Coconut Water (% of total protein)
Alanine 2.41
Arginine 10.75
Aspartic acid 3.60
Cystine 0.97 - 1.17
Glutamic acid 9.76 - 14.5
Histidine 1.95 - 2.05
Leucine 1.95 - 4.18
Lysine 1.95 - 4.57
Proline 1.21 - 4.12
Phenylalanine 1.23
Serine 0.59 - 0.91
Tyrosine 2.83 - 3.00
Source: Pradera et al, 1942
Vitamins
Tender coconut water contains both ascorbic acid and vitamins
of B group. The concentration of ascorbic acid ranges from 2.2
to 3.7mg per ml, which gradually diminishes as the kernel
surrounding the water begins to harden.
Vitamins of B Group in Coconut Water
Nicotinic acid 0.64 microgram / ml
Pantothenic acid 0.52 ,,
Biotin 0.02 ,,
Riboflavin < 0.01 ,,
Folic acid 0.003 ,,
Thiamine Trace ,,
Pyridoxine Trace ,,
Source: The Wealth of India (1950)
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King Coconut
"Thambili", (King Coconut) short in stature and
indigenous to that country and the nuts of which its
inhabitants regard as "a living pharmacy." And so do
sell and consume thousands of them on a daily
basis.
A Sight of a king coconut palm in most of Sri Lankan
home gardens is a common thing. And bunches of
king coconuts can be seen many wayside kiosks
throughout the country.
These nuts come in several varieties, the most
commonly found being the 'Red Dwarf (kaha
Thambili, more commonly called 'Gon Thambili'.)
Other varieties are the 'Ran Thambili' a smaller and
containing about 40 nuts a bunch.
But it is the king coconut that is realy known as 'king of coconuts'. in the villages the more easily
available, cheap and popular drink is that of the green coloured young coconut, the 'kurumba'.
The king coconut is also a hot favourite among visitors to Sri Lanka.
It's soft, spongy, tangy, nutritious and tasty kernel called the 'londha' . The kernel can also be
eaten straight off the split nut by scooping it either with a piece shaved off from the nut shell which
most villages do, or by scooping it with a spoon.
The sweetness of the king coconut water is said to vary among palms (the 'Gon Thambili' is less
sweet) and is quantity in each fruit to be dependent on the correct timing of its harvesting which is
best when the nut is between its seventh to eighth months of maturity.
The king coconut is also highly nutritious. It is a good source of carbohydrates, has a high dietary
soluble fibre and appreciable amounts of protein, fat, Vitamin E, iron, calcium, and phosphorus. And
apart from this, its pharmaceutical benefits are legion.
And so king coconut water has been used in folk medicine from time immemorial - particularly as a
'brew' made by the addition of a proportionate quantity of powdered 'Aralu' (myrobalan) nuts to its
water and used as a laxative. And that long before modern day medicines like blood purifiers and
other chemical and herbal cures came into the picture.
King coconut water comes naturally sterile and is, therefore, a good substitute for life saving saline.
It is said that during World 11, both the Americans and the Japanese military doctors found that in
an emergency they could dip coconut water instead of sterile glucose solutions straight into a
person's veins.
Lanka's ayurveda physicians talk of this 'Aralu brew' as having the properties for "expelling heat
from the body" thus resulting in a feeling of freshness - a freshness which is due to the concoctions
ability to balance the body's electrolytes. King coconut oil promotes hair growth and the 'ran
thambili water' is used as an eyewash.
Moreover, King coconut water is considered a good antidote to some of the powerful drugs that are
now being administered to some patients.
scientists believe that king coconut water is far superior to injecterble potassium salts.
Other countries like India, Fiji, Indonesia, Malaysia and the philippines have also put this product
into good use by processing, sweetening, drying of dehydrating its tender kernal and popularising
those products around the world.
FRUITS OF BRAZIL
The green coconut, a traditional fruit of the northeast region of Brazil, in the interior of this fruit it exists much water, rich in proteins, leaves minerals, carboidratos, vitamins, calcio, fosforo, iron, iodine, has covered, chlorine, sulphur, potassio, leaves, carbohydrates and vitamins, B1, B2, B5 and C.e magnesium. The water-of-coconut is rich in leaves mineral, carboidratos, proteins, staple fibres, vitamins and helps the hidratação of the body. the green coconut has a ratio of amino acids arginine, alanine, cisteína (essential) and serina, greater of that those finding in the cow milk, perfect and natural isotonico to restitute energies in the human body.
In Brazil, the coconut is used green to drink the water, that is purest, nutritional and complete drunk that the nature produces in the tropics. The human being needs it for conservation of its health. The water of green coconut is delicious, cooling, nutritional and therapeutical, beyond exotic. The benefits of the water of the coco.Por are many exmplo: hydration and softens the skin reduces the cholesterol level combat verminose infantile, prevents and assists in the treatment of the artrite, controls pressão arterial, combat the dehydration restitutes the energy immediately, prevents vomits and nauseas during the pregnancy purify the blood are calmante natural reduce the fever deal with ílcera stomachal combat the arrest of womb prevent the nausea.
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Q># @+7,'(,1+:+).(&6)&1;00((
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QQ# @+7,'(,1+:+).('*%)(46)4+1(6)&(2./+1(87+3%'/+'((
QS# @+7,'(,1+:+).(&19(6)&(4/6,,+&('*%)#((
!