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Shredded coconut, unsweetened

Shredded coconut has a sweet and nutty flavor. It is used in a wide range of dishes and desserts and is especially common in Asian cuisine.
We have provided the missing values for the nutritional information from the USDA database for this ingredient.
Macronutrient carbohydrates 24.88%
Macronutrient proteins 7.24%
Macronutrient fats 67.88%
Ω-6 (LA, 0.7g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.
Nutrient tables

Shredded coconut is dried and shredded coconut that is sold plain (unsweetened) or sweetened (with added sugar). It is used primarily in cakes, baked goods, and desserts, but is also an essential ingredient in many Asian dishes.

General information:

From Wikipedia:The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos. The term coconut can refer to the whole coconut palm or the seed, or the fruit, which, botanically, is a drupe, not a nut.

Like other fruits, it has three layers: the exocarp, mesocarp, and endocarp. The exocarp and mesocarp make up the "husk" of the coconuts. Coconuts sold in the shops of nontropical countries often have had the exocarp (outermost layer) removed. The mesocarp is composed of a fiber, called coir, which has many traditional and commercial uses. The shell has three germination pores (micropyles) or "eyes" that are clearly visible on its outside surface once the husk is removed.”


“100g of coconut meat contains 354 calories, 45 g water, 33 g fat, 4 g protein, 4.8 g sugar, 9 g fiber, 380 mg potassium, 20 mg calcium, 39 mg magnesium, and 2 mg vitamin C.”

Culinary uses:

Coconuts form a regular part of the diets of many people in the tropics and subtropics and is an essential ingredient in many curry and stir-fry dishes.

“The various parts of the coconut have a number of culinary uses. The seed provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons. ... shredded or flaked coconut is used as a garnish on some foods.”

Oil and milk: “The oil and milk derived from it are commonly used in cooking and frying, as well as in soaps and cosmetics.”

Origin of "cocoanut":

“The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word coco meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features.”

Interesting facts:

“When dried, the coconut flesh is called copra. A full-sized coconut weighs about 1.44 kg (3.2 lb). It takes around 6,000 full-grown coconuts to produce a ton of copra.”