Fresh Coconut (Mature) Nutrition Facts

Description: Coconut ,Mature, Kernel, Fresh

Local Names: Kwakwa (Hausa), Aki bekee (Igbo), Agbon (Yoruba), Isip mbakara (Ibibio)

Scientific Name:

Category: Nuts and Seeds

Calories in Fresh Coconut (Mature)

The calories in 100 grams of Fresh Coconut (Mature) is 384.95 calories (kcal).

Quick Fresh Coconut (Mature)  Nutritional Value

Here is a quick overview of Fresh Coconut (Mature) nutrition information:

Quantity

100g

Calories

384.95 kcl

Fat

36.45g

Protein

3.4g

Carb

5.1g

Detailed Fresh Coconut (Mature)  Nutrition Data

Here is the detailed data on Fresh Coconut (Mature)  nutrition info:

Fresh Coconut (Mature) Macronutrients data

Weight 

100g

Energy

1584.75 Kj

Calories

384.95 kcl

Fat

36.45g

Protein

3.4g

Carb

5.1g

Fiber

11.45g

Water

42.55g

Fresh Coconut (Mature) Minerals Data

Weight 

100g

Calcium

15mg

Iron (Fe)

2.25mg

Magnesium

38mg

Phosphorus (P)

100mg

Potassium (k)

427.5mg

Sodium (Na)

19.5mg

Zinc (Zn)

0.84mg

Copper (Cu)

1.42mg

Manganese

mg

Fresh Coconut (Mature) Vitamins Data

Weight 

100g

Vitamin A, RAE

μg

Retinol

mg

Carotene, beta

μg

Vitamin D

μg

Thiamin, B1

0.035mg

Riboflavin, B2

0.02mg

Niacin, B3 

0.5mg

0.05mg

Folate, B9 (μg)

27μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

2.1mg

other Fresh Coconut (Mature) Micronutrients

Weight 

100g

Ash

1g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Fresh Coconut (Mature) , Kwakwa (Hausa), Aki bekee (Igbo), Agbon (Yoruba), Isip mbakara (Ibibio) Nutrition Info

Serving size of 100 grams of Fresh Coconut (Mature) , Kwakwa (Hausa), Aki bekee (Igbo), Agbon (Yoruba), Isip mbakara (Ibibio) contains 384.95 calories, 3.4g of Protein, 36.45g of Fat, and 5.1g of Carbs.

Fresh Coconut (Mature) Nutrition facts Summary 

Description: 

Coconut ,Mature, Kernel, Fresh

Local Names:

Kwakwa (Hausa), Aki bekee (Igbo), Agbon (Yoruba), Isip mbakara (Ibibio)

Scientific Name: 

Category: 

Nuts and Seeds

Serving Size:

100 grams

Calories: 

384.95 Kcal/100g

Nutrients

- Energy: 1584.75Kj
- Calories: 384.95Kcal
- Fat: 36.45g
- Protein: 3.4g
- Carb: 5.1g
- Fiber: 11.45g
- Water:42.55g
- Calcium: 15mg
- Iron: 2.25mg
- Magnesium: 38mg
- Phosphorus: 100mg
- Potassium: 427.5mg
- Sodium: 19.5mg
- Zinc: 0.84mg
- Copper: 1.42mg
- Manganese: mg
- Vitamin A, RAE: μg
- Retinol:μg
- Carotene, beta:μg
- Vitamin D: μg
- Thiamin, B1: 0.035mg
- Riboflavin, B2: 0.02mg
- Niacin, B3: 0.5mg
- Vitamin B6: 0.05mg
- Folate, B9: 27μg
- Vitamin B12: μg
- Vitamin C: 2.1mg
- Ash: 1g

Data sources include: Barbara Stadlmayr, U Ruth Charrondiere, Victor N Enujiugha, Romaric G Bayili, Etel G Fagbohoun, Babacar Samb, Paulina Addy,Ingrid Barikmo, Fatimata Ouattara, Arne Oshaug, Isaac Akinyele, George Amponsah, Annor, Kennedy Bomfeh, Henrietta Ene-Obong, Ifeyironwa Francisca Smith, Ismael Thiam, Barbara Burlingame Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., https://fdc.nal.usda.gov/