We know that a Coconut's (Cocos nucifera) fatty acid profile has a composition of about 90% saturated acid. I'd like to know why, what is the evolutionary sense? Why peanuts, avocado have many unsaturated fats and coconut does not?
It is maybe in relation with the minimal temperature of the area where the plant is living.
I wondered whether it is related to coconuts floating in the sea, whereas peanuts and avocado spreading predominantly on land.
This is the result of action of laws of hierarchical thermodynamics.
Coconut is k-selected; a lot of energy is put into the enormous seed. The seed is capable of dispersing over great distances. When carried on ocean water, the seed commonly alights in a nutrient-poor environment. So I think its high saturated-fat content is adaptive in some way for this dispersion strategy.
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