The palm heart is a vegetable of easy digestion and low fat content. It contains a high level of digestible fibers, vitamin C, iron and some essential amino acids; it has no cholesterol.

It is a food of pleasant, fibrous flavor, with an average humidity of 90% and whose chemical composition is:
2.25% crude protein, 2.30% fat, ashes 1.16%, 0.97% raw fiber, ascorbic acid 12.8 Mg / 100gr, cinhydric acid 2.34 Mg / 100gr

The palm heart is a vegetable of easy digestion and low fat content. It contains a high level of digestible fibers, vitamin C, iron and some essential amino acids; it has no cholesterol.

It is a food of pleasant, fibrous flavor, with an average humidity of 90% and whose chemical composition is:
2.25% crude protein, 2.30% fat, ashes 1.16%, 0.97% raw fiber, ascorbic acid 12.8 Mg / 100gr, cinhydric acid 2.34 Mg / 100gr

The possible uses of palm heart are:
Consumption in its natural form for salads; canned in brine with vinegar, oil and seasoning; cream or soup; soda, liquor, tender leaf in salad, toasted as cereal; concentrated food for animals. Without However, given its perishability, it is mostly preserved in brine packaging.

Although the palm heart can be consumed fresh, the distances between the producing areas and the consumption centers have made the consumption of palm kernel preserved in brine popular in general.