Substrate
Coconut
1 named fermented preparation, across 2 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Sayur asin | South East Asia, Indonesia | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Coconut milk | 19 | 31 | Survey (FNDDS) |
| Coconut, fresh | 20 | 354 | Survey (FNDDS) |
| Coconut, packaged | 285 | 456 | Survey (FNDDS) |
| Coconut milk, used in cooking | 15 | 230 | Survey (FNDDS) |
| Coconut cream, canned, sweetened | 36 | 357 | Survey (FNDDS) |
| Coconut water, unsweetened | 26 | 18 | Survey (FNDDS) |
| Coconut water, sweetened | 25 | 37 | Survey (FNDDS) |
| Coconut oil | 0 | 895 | Survey (FNDDS) |