The coconut is botanically complicated both because its classification is unusual -- it's a one-seeded drupe -- and no one knows where it originated. A drupe is a fruit that has three layers: The outer layer, the hard shell and the flesh in the center. Dueling camps of scientists believe the coconut came from Polynesia or migrated from the Western Hemisphere across the Pacific Ocean, but no proof supports a definitive origin. The nutritional composition of the coconut contributes important benefits to a healthy diet.
Fiber
A cup of shredded coconut provides 7.2 g fiber, or 29 percent of the FDA recommended daily intake of 25 g. Most Americans consume an average of 14 g fiber each day, according to the Colorado State Extension Service. Including foods that have a high-fiber content prevents constipation and high blood cholesterol for some people. The nutrient provides bulk that stimulates intestinal peristalsis and elimination. It also binds to excess cholesterol and removes it through the digestive tract.
Protein
The protein content in 1 cup coconut is 2.7 g, or about 5 percent of the daily requirement of 50 g. The healthy sources of protein in your diet prevent the accumulation of unhealthy fats from meat and poultry in your blood vessels that can eventually lead to cardiovascular disease. The protein component of a meal is important for slowing carbohydrate digestion and sustaining energy between meals.
Iron
The iron content in 1 cup of coconut is 2 mg, or about 11 percent of the daily requirement. The body uses iron to deliver oxygen to your cells. A deficiency in iron causes anemia, a condition that makes you feel tired and weak. Consuming an adequate level of iron is particularly important for pregnant women, children and menstruating women.
Selenium
The selenium content in one cup of coconut is 8.1 micrograms, or about 10 percent of the daily recommended 80 micrograms. Selenium prevents infections by building white blood cells in the immune system. The mineral also slows the effects of aging by protecting cells from membrane and DNA damage by toxic byproducts of metabolism called free radicals. Free radical damage may lead to the development of cancer and cardiovascular disease.
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