Coconut oil is the oil content extracted from coconut kernel. Its oil is equally popular just as other coconut products such as coconut water and meat; and indeed, is the chief source of cooking oil consumed in many South-east and East Asian regions. Additionally, it also found wider applications in the traditional medicines, and as a carrier oil in pharmaceutical industries. 

Nutrition：

Coconut oil composes of more than 85% of saturated fats. Majority of saturated fats are the medium chain triglycerides (MCT's) of which lauric acid being the predominant fatty acid. It is this lauric acid which gives coconut oil its white cream color in its solid state.

Despite its high saturated fats composition, coconut oil characteristically features its own set of health benefits. MCTs absorb passively and enter the blood system inside the gut without any mediation of transport channels. Several research studies suggest that these fats help reach early satiety and increase blood HDL/ total cholesterol levels. 

Lauric acid and other MCTs absorb passively into the blood stream and thus save energy and bring a early sense of satiety. When consumed in moderation over a period of time, saturated fats, particularly medium-chain triglycerides may help control body weight and may bring a reduction in risk of atherosclerosis. 

Saturated fatty acid has antioxidant effect, and thus can be used to treat children rickets and adults osteoporosis and protect bones from the harm of free radicals. 

Main export countries: 

Thailand, Malaysia 

Concerning products: 

coconut oil 

How to eat: 

eat directly; mix in sauce; fry, sauted, roast, and braise dishes; make biscuits, use in making bread, salad, or popcorn as substitute for butter

Source：www.food2china.com