Nata de Coco, a high fiber, zero fat Filipino dessert.

Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. The product originates from the Philippines. Dole Nata de Coco can. ... Dole Nata de Coco can. ... Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Binomial name Cocos nucifera L. The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). ... Look up pickle in Wiktionary, the free dictionary. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...

Etymology

"Nata de coco" comes from Spanish "Cream of Coconut". Cream in this sense means the fat from the coconut milk. The Spanish name is a result of Spain's colonization of the Philippines.

Nutrition

Nata de coco is highly regarded for its high dietary fiber, and its zero fat and cholesterol content. No preservatives or other chemicals are added to Nata de coco.

Production

The primarily coconut water dessert is produced through a series of steps ranging from water extraction, mixing, fermentation, separating, cleaning, cutting to packaging. Commercial nata de coco is made by small farmers in the Philippines. It requires a strong "glacial" acetic acid, however, and spillage of this ingredient will make the topsoil acidic.The Nutritional Values of Coconut Products Acetic acid, also known as ethanoic acid, is an organic chemical compound best recognized for giving vinegar its sour taste and pungent smell. ...

The nutritional values of coconut products varies according to the different stages of development. The mature coconut is a good source of iron and potassium. Approximately 86% of the calories in coconuts are from fat, most of which is saturated fat.

Young Coconut Hearts: High in calcium and phosphorus and low in fat.

Nutrients Unit Thai RDI* Composition of coconut products N (c) 2 (11) 3 Ash Gram 0.5 88.5 Moisture (Water) Gram 84.4 45 Energy (Enerc) Kilo Calories 61 2.0 Protein (Procnt) Gram 50** 0.7 Fat Gram 65** 7.6 Total available CHO (Chocdf) include FIBTG Gram 300** - Dietary Gram 25 1.2 Calcium (Ca) Milligram 800 58 Phosphorus (P) Milligram 800 53 Iron (Fe) Milligram 15 - Sodium (Na) Milligram 2400 - Potassium (K) Milligram 3500 - Copper (Cu) Milligram 2 - Zinc (Zn) Milligram 15 - Vitamin A (Retinol) µ Gram - 0 ß-Carotene (Cartb) µ Gram - 2031 Total vitamin A (Retinol- Equivalent, RE) µ Gram 800 339 Vitamin B1 (ThiA) Milligram 1.5 - Vitamin B2 (Ribf) Milligram 1.7 - Niacin (NIA) Milligram 20** - Vitamin C (VitC) Milligram 60 -

• Percentage of the recommended daily intake in Thailand is based upon a 2,000 kcal diet.
  • % Energy distribution from protein, total fat and carbohydrate = 10:30:60, total saturated

fat = 10% of total energy. Source: Thai Food Composition Tables (1999), Institute of Nutrition, Mahidol University (INMU).

External links

• Food Market Exchange: Nata de coco Product Information
• Case Study on Nata de coco Boom in the Philippines