This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

中文翻译：

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从棕榈到盘子：揭示椰子作为植物性食品替代品的潜力


本综述研究了椰子作为传统动物性食物来源的可持续且营养丰富的植物性替代品。我们探索了营养成分、烹饪多功能性，特别关注椰子肉、牛奶、奶油和油在不同饮食环境中均衡食用的情况。与动物源性产品的比较分析表明，椰子中的中链甘油三酯 (MCT)、必需维生素和矿物质含量较高，而蛋白质含量较低。研究人员强调了椰子的环境可持续性，倡导其在生态友好型食品生产链中的作用。在了解市场动态方面，我们还解决了潜在过敏、营养平衡、感官属性和椰子产品的消费者动机等挑战。总之，这篇综述将椰子定位为可持续饮食框架内有前途的候选者，提倡进一步研究以增强其营养价值、感官特性和产品稳定性，从而促进其融入健康意识和以生态为中心的饮食习惯。