Abstract
Coconut (Cocos nucifera L.) is a tropical palm of both food and industrial importance, offering multiple products and vital resources for the sustenance of tropical ecosystems. Every part of the coconut is enriched with various phytochemicals, including medium-chain fatty acids (MCFAs), polyphenolics, phytosterols, mineral nutrients, and dietary fibers, among others. The nutrient composition of coconuts varies with the parts of the palm, maturity stage, harvest time, and other climatic and edaphic factors. Coconut-derived nutrients, especially MCFAs, are metabolized differently in the human body compared to LCFAs found in other vegetable oils. This chapter delves into the nutritional characteristics of various parts or products of coconut (including the coconut kernel, testa, and oil), and discusses their metabolic fate and bioavailability.