Coconut

Each & every part of coconuts are used in different forms..
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The Flesh : Food, Milk, and Flour….
The Water : A Healthy, Refreshing Drink….
The Oil : For Cooking, Skin, and Hair….
The Shells : To Steam Food and Craft Works….
The Husks : A Natural Scrubber,Craft Material and used for making Ropes….
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When it comes to the kitchen, rather when coconut enters the kitchen, it rules numerous Indian cuisines.
Coconut water, milk, oil, grated coconut, all forms of coconut take interesting forms in the local cuisines.
Coconut milk upgrades the taste of pal-appam (appam made with coconut milk), all kinds of stews and curries, whereas the grated form adorns idi-appam, aviyal, puttu, all types of thorans (cabbage, carrot, beans etc) etc.
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They also contain protein, several important minerals, and small amounts of B vitamins.
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The minerals in coconut are involved in many functions in your body. Coconuts are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol. They’re also rich in copper and iron, which helps to form red blood cells, as well as selenium, an important antioxidant that protects your cells.
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Eating coconut may improve cholesterol levels and help decrease belly fat. Coconut is low in carbs and high in fiber and fat, so it may help stabilize your blood sugar.
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Coconuts contain polyphenol antioxidants that can protect your cells from damage, which may reduce your disease risk.
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Coconut is versatile in the kitchen and works well in both sweet and savory foods.
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It’s a great choice for those on low-carb, paleo, gluten-free, or nut-free diets.