How to Eat Chayote

How to Eat Chayote

Chayote can be eaten raw. It is sweet and crisp like cucumber and can be eaten cold or stir-fried.

Chayote has tender flesh. Every 100 grams of chayote contains 90-92 grams of water, 0.9-1.2 grams of protein, 2.6-7.7 grams of carbohydrates, 12-22 milligrams of vitamin C, and 20 micrograms of carotene. It also contains a high content of potassium, up to 190 milligrams, 0.1 milligram of riboflavin, 500 milligrams of calcium, 320 milligrams of phosphorus, 40 milligrams of iron, 10 milligrams of sodium, 0.03 milligrams of copper, 7 milligrams of magnesium, 8.35 micrograms of zinc, and 2.3 micrograms of selenium. It also contains folic acid, pantothenic acid, and niacin.

The seedlings of chayote are also a nutritious vegetable. Every 100 grams of fresh seedlings contain 1.8 grams of protein, 0.5 grams of fat, 4.3 grams of carbohydrates, 20 milligrams of calcium, 10 milligrams of phosphorus, and 14 milligrams of iron. In particular, the selenium content is 30.58-53.01 micrograms per 100 grams, which is unmatched by many vegetables.

There are many ways to eat chayote. Fresh chayote can be sliced ​​or shredded, and used for stir-frying with meat or vegetables, cold salad, soup, hot pot, high-quality dumpling fillings, etc. It can also be processed into pickles or canned food. Abroad, chayote is eaten by steaming, baking, frying, and tender frying. In addition to the fruit, the rhizome can also be eaten, and the method and flavor are similar to potatoes, and it contains more vitamins A and C. The young leaves and new shoots can also be eaten as vegetables.

When eating chayote, it is best to choose young fruits with shiny shoulders and shallow longitudinal grooves on the surface of the skin. The skin is bright green, tender, and not hardened. Chayote is on the market in late autumn and is very resistant to storage. At room temperature, it can be stored from October to March-April of the following year, and the flavor remains basically unchanged.