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:

Detailed Fresh Coconut (Mature)  Nutrition Data

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

Fresh Coconut (Mature) Macronutrients data

Fresh Coconut (Mature) Minerals Data

Fresh Coconut (Mature) Vitamins Data

other Fresh Coconut (Mature) Micronutrients

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.

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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2 West African Food Composition Table FAO Rome, Onyenweaku, E. O.,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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2, Oguntona, E. B., Akinyele, I. O., eds.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 Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2).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/