World Journal of
Pharmaceutical and Life Sciences

ELECTROLYTE REPLENISHING PROPERTY OF GREEN COCONUT MAKES THE LIFE EVERGREEN

Dr. Dhrubo Jyoti Sen*

ABSTRACT

Green coconuts are valued for their hydrating water, while red coconuts are prized for their thicker, more substantial meat. Ultimately, the choice between red and green coconuts depends on individual preferences and the specific purpose for which they're being used. Coconut meat is the edible white flesh lining the inside of the coconut endocarp. It's also called the kernel or copra which can be used to create coconut oil, coconut cream, coconut milk, and dried coconut. Coconut meat is the white flesh inside a coconut. Coconuts are the large seeds of coconut palms (Cocos nucifera), which grow in tropical climates. Their brown, fibrous husks conceal the meat inside. Both the meat and water from green coconuts are relished for their distinct nutty flavour and nutrients. Green coconut water is available in packaged bottles and tetra packs. Some brands sell coconut water with tiny pieces of coconut meat. This combination is quite hydrating and satiating. Drinking fresh coconut water from green coconut is a far more refreshing experience than having packaged ones. While choosing green coconuts for their water, it is always better to choose an immature fruit because it gives you more water (about 300 to 350 mL per coconut). If you want to enjoy the tender, creamy coconut meat, buy a slightly mature green coconut. It will give you a little less water but plenty of coconut meat. You can enjoy this meat as it is or use it to make shakes, smoothies, or desserts. Green coconuts are easier to open than tough brown ones. You can use a knife or coconut opener to dig a hole to drink coconut water. After having the water, you can cut the coconut open and scoop out the meat.

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