Coconut water is the juice in the interior or endosperm of young coconut. Its water is one of the nature’s most refreshing drinks, consumed worldwide for its nutritious and health benefiting properties.
The water is actually obtained by opening a tender, green, healthy, and undamaged coconut. Inside, it’s clear liquid is sweet, and sterile and composed of unique chemicals such as sugars, vitamins, minerals, electrolytes, enzymes, amino acids, cytokine, and phyto-hormones. In general, young and slightly immature coconuts harvested when they are about 5-7 months of age for the drink.
Botanically, coconut plant belongs within the Arecaceae family of palm trees and has the scientific name:Cocos nucifera.
Each nut may contain about 200 to 1000 ml of water depending on cultivar type and size. Any nuts younger than five months of age tend to be bitter in taste and devoid of nutrients. In contrast, mature nuts contain less water, and their endosperm thickens quickly to white edible meat (kernel). Coconut milk obtained from the meat is therefore should not be confused with coconut water.
Coconut palm flourishes well along the costal tropical environments. A coconut tree may yield several hundred tender nuts each season. Different species of coconut palms are grown all over the tropics. Naturally, their taste and flavor of water show variations according to saline content in the soil, distance from sea shore, mainland, etc.
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