Desiccated coconut is the dried, shredded or flaked white flesh (kernel) of the mature coconut (Cocos nucifera), produced by grating and drying the meat to a low moisture content for use as a baking and cooking ingredient. Nutritionally it is energy-dense and high in fat, the majority of which is saturated, and it p…
Desiccated coconut is the dried, shredded or flaked white flesh (kernel) of the mature coconut (Cocos nucifera), produced by grating and drying the meat to a low moisture content for use as a baking and cooking ingredient. Nutritionally it is energy-dense and high in fat, the majority of which is saturated, and it provides dietary fiber along with small amounts of minerals such as manganese, copper, and iron. Because its fatty-acid profile is dominated by medium-chain and other saturated fats, desiccated coconut is studied in the context of dietary fat composition, fiber intake, and food formulation. As a processed plant food, it sits within the broader field of human nutrition concerned with food composition, fats, and dietary quality. The International Journal of Nutrition is a peer-reviewed, open-access journal covering these areas. Its archive does not contain a study focused specifically on desiccated coconut, so this overview reflects established food-science and nutrition knowledge rather than journal-specific findings; the listed work on the physicochemical and fatty-acid composition of Berberis seed concerns a different plant material and is not about coconut. This page assembles open-access nutrition research relevant to plant-derived foods and their fat and fiber content.
1 peer-reviewed article, ranked by relevance. Each links to its DOI.
The 1 article above has been cited 5 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Desiccated Coconut, linking to each citing work.