Nutting Coconuts, Goa, Panaji, India

Embryo
• Seed
Within the shell is a single seed. When the seed germinates, the root (radicle) of its embryo pushes out through one of the eyes of the shell. The outermost layer of the seed, the testa, adheres to the inside of the shell. In a mature coconut, a thick albuminous endosperm adheres to the inside of the testa. This endosperm or meat is the white and fleshy edible part of the coconut. Although coconut meat contains less fat than many oilseeds and seeds such as almonds, it is noted for its high amount of medium-chain saturated fat. About 90% of the fat found in coconut meat is saturated, a proportion exceeding that of foods such as lard, butter, and tallow. There has been some debate as to whether or not the saturated fat in coconuts is healthier than other forms of saturated fat. Like most nut meats, coconut meat contains less sugar and more protein than popular fruits such as bananas, apples and oranges. It is relatively high in minerals such as iron, phosphorus and zinc.
The endosperm are initially in their nuclear phase of development within a hollow interior space as coconut water and air (distinct from coconut milk). As development continues, they mature into their cellular stage and form a rind of tissue known as coconut meat. Immature coconuts are more likely to contain coconut water and less meat. They are often sold with a small portion of the husk cut away to allow access to the coconut water. Young coconuts used for coconut water are called tender coconuts. The water of a tender coconut is liquid endosperm. It is sweet (mild) with an aerated feel when cut fresh. Depending on its size a tender contains 300 to 1,000 ml of coconut water.