Today, commercially available palmito in South America is typically derived from wild Euterpe oleracea and cultivated Bactris gasipaes. A 2000 case study in the journal Biotropica proposed that Euterpe edulis could be sustainably grown and harvested. In South America, Euterpe precatoria (in Peru and Bolivia), Euterpe edulis (in Brazil), and Prestoea acuminata (in Ecuador) were formerly harvested commercially on a large scale, but currently not any longer due to overharvesting. Other species used include sabal palmettos ( Sabal spp.), grugru palms ( Acrocomia aculeata), royal palms ( Roystonea spp.), Astrocaryum spp., maripa palms ( Attalea maripa), urucuri palms ( Attalea phalerata), cohune palms ( Attalea cohune), hesper palms ( Brahea spp.), and Syagrus spp., among others. In Central and South America, the dominant species used are juçara palms ( Euterpe edulis), açaí palms ( Euterpe oleracea), and pejibaye palms ( Bactris spp.).
Heart of palm being prepared in Brazil for sale and Daemonorops spp.), fishtail palms ( Caryota spp.), areca palm ( Areca catechu), Linospadix spp., Arenga spp., sago palms ( Metroxylon sagu), and buri palms ( Corypha spp.), among others. Other palms species used include rattans ( Calamus spp. In Southeast Asia, the dominant source of hearts of palm are coconuts ( Cocos nucifera). Ubod (coconut heart) sold in the Philippines Harvesting and eating heart of palm is traditional in the cultures of Southeast Asia and South and Central America, pre-dating the colonial era. The high sodium content noted on the chart for hearts of palm relates to the canned product it is not present in the fresh product. They are ranked as a "good" source of protein, riboflavin, and potassium, and as a "very good source" of dietary fiber, vitamin C, folate, calcium, iron, magnesium, phosphorus, zinc, copper, and especially, manganese, along with being a good ratio between omega-3 and omega-6 fatty acids. Hearts of palm are rich in fiber, potassium, iron, zinc, phosphorus, copper, vitamins B2, B6, and C. †Percentages are roughly approximated using US recommendations for adults. Nutrition Heart of Palm Nutritional value per 100 g (3.5 oz) Major local names for heart of palm include palm cabbage or palmetto in Florida and Trinidad palmito in South and Central America ubod in the Philippines củ hủ dừa in Vietnam cœur de palmier in French corazón de palma or col de palma in Spanish coração de palma or palmito in Portuguese and cuore di palma in Italian. Since harvesting is still labor-intensive, palm hearts are regarded as a delicacy. Another advantage is that the peach palm has been selectively bred to eliminate the thorns of its wild cousins. This lets producers lower costs by harvesting several stems from a plant while avoiding the death of the palm. Peach palms are self- suckering and produce multiple stems, with up to 40 on one plant. This variety is the most widely used for canning. The main variety that has been domesticated is Bactris gasipaes, known in English as peach palm. There are palm varieties that have become domesticated farm species as an alternative to sourcing from wild palms. Heart of palm may be eaten on its own, and often it is eaten in a salad. Prestoea acuminata, Euterpe oleracea), and moderate harvesting will not kill the entire clonal palm. However, other palm species are clonal or multi-stemmed plants (e.g. Harvesting of many uncultivated or wild single-stemmed palms results in palm tree death (e.g. Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees, most notably the coconut ( Cocos nucifera), juçara ( Euterpe edulis), açaí palm ( Euterpe oleracea), palmetto ( Sabal spp.), and peach palm. Stem vegetable Fresh heart of palm Julienned ubod (coconut heart) from the Philippines
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