Coconut oil
| Nutritional value per 100g | |
|---|---|
| Energy | 3,607 kJ (862 kcal) |
|
100
|
|
| Saturated | 86.5 |
| Monounsaturated | 5.8 |
| Polyunsaturated | 1.8 |
| Vitamins | |
| Vitamin E |
(1%)
0.09 mg |
| Vitamin K |
(0%)
0.5 μg |
| Minerals | |
| Iron |
(0%)
0.04 mg |
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.
Due to its high levels of saturated fat, the World Health Organization, United States Food and Drug Administration, International College of Nutrition, the United States Department of Health and Human Services, American Dietetic Association, American Heart Association, British National Health Service, British Nutrition Foundation and Dietitians of Canada advise against regular consumption of coconut oil.
Coconut oil can be extracted through "dry" or "wet" processing. Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra. The copra is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash.
The all-wet process uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water. The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, steam distillation, or some combination. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even taking into account the losses due to spoilage and pests with dry processing. Wet processes also require investment of equipment and energy, incurring high capital and operating costs.
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