Coconut Milk
Coconut (Cocos nucifera) is used for various purposes, including its flesh, water, milk, and oil. The grated, uncooked meat of a mature, brown coconut is pressed under pressure to produce coconut milk and cream. Coconut milk contains a lot of copper and iron, both of which are necessary to form red blood cells. In addition, they include a lot of selenium, an essential antioxidant that helps preserve the cells.
Risks of developing iron deficiency anemia can be significantly reduced by adding coconut milk to the diet. It can help in providing the RDA for iron in iron-deficient patients. Four mg of iron in 1 cup of coconut milk accounts for 22 percent of the DV. Aside from that, it has adequate folate, which helps treat megaloblastic anemia, characterized by abnormally immature red blood cells.
Coconut milk can be incorporated into cooking dishes such as curries or desserts. However, because of the amount of saturated fat in coconut milk, those at risk of developing high cholesterol and cardiovascular disorders should avoid excessive consumption.
