After Eating This Plant For a Week I went to The Doctor And My Results Were Amazing!

 

Chayote also known as Choko is found wild in the cool mountains of Central America exactly where it was first domesticated by the Aztecs. South Mexico and Guatemala are the center of greatest diversity of the cultivated chayote and the most likely center of origin for this ancient crop. Today, chayote is cultivated all through the tropical (highlands) as well as subtropical world for the edible fruits and tubers.

Nutritional Value

Apart from their mild sweet taste Chayote is a good source of nutrients, vitamins and minerals. Consuming 160 gram of chayote offers 0.176 mg of Copper, 0.189 mg of Vitamin B6, 12.8 mg of Vitamin C, 0.653 mg of Vitamin B5, 4.5 g of Total dietary Fiber and 0.27 mg of Manganese. Moreover many Amino acids like 0.013 g of Tryptophan, 0.05 g of Threonine, 0.053 g of Isoleucine, 0.093 g of Leucine and 0.048 g of Lysine are also found in 160 gram of the Chayote.

Nutritional value of Chayote
Serving Size: 1 Cup, 160 g

Calories 38 Kcal.Calories from Fat 6.93 Kcal.

Proximity Amount % DV
Water 149.49 g N/D
Energy 38 Kcal N/D
Energy 160 kJ N/D
Protein 0.99 g 1.98%
Total Fat (lipid) 0.77 g 2.20%
Ash 0.61 g N/D
Carbohydrate 8.14 g 6.26%
Total dietary Fiber 4.5 g 11.84%
Total Sugars 3.02 g N/D
Minerals Amount % DV
Calcium, Ca 21 mg 2.10%
Iron, Fe 0.35 mg 4.38%
Magnesium, Mg 19 mg 4.52%
Phosphorus, P 46 mg 6.57%
Potassium, K 277 mg 5.89%
Sodium, Na 2 mg 0.13%
Zinc, Zn 0.5 mg 4.55%
Copper, Cu 0.176 mg 19.56%
Manganese, Mn 0.27 mg 11.74%
Selenium, Se 0.5 µg 0.91%
Vitamins Amount % DV
Water soluble Vitamins
Vitamin B1 (Thiamin) 0.042 mg 3.50%
Vitamin B2 (Riboflavin) 0.064 mg 4.92%
Vitamin B3 (Niacin) 0.672 mg 4.20%
Vitamin B5 (Pantothenic acid) 0.653 mg 13.06%
Vitamin B6 (Pyridoxine) 0.189 mg 14.54%
Vitamin B9 (Folate, Folic acid) 29 µg 7.25%
Folate, DEF 29 µg N/D
Choline 16.8 mg 3.05%
Vitamin C (Ascorbic acid) 12.8 mg 14.22%
Fat soluble Vitamins
Vitamin E (alpha-tocopherol) 0.22 mg 1.47%
Vitamin K (phylloquinone) 7.5 µg 6.25%
Amino Acids Amount % DV
Tryptophan 0.013 g 2.95%
Threonine 0.05 g 2.84%
Isoleucine 0.053 g 3.17%
Leucine 0.093 g 2.52%
Lysine 0.048 g 1.44%
Methionine 0.002 g N/D
Phenylalanine 0.058 g N/D
Tyrosine 0.038 g N/D
Valine 0.075 g 3.55%
Arginine 0.042 g N/D
Histidine 0.018 g 1.46%
Alanine 0.061 g N/D
Aspartic acid 0.11 g N/D
Glutamic acid 0.15 g N/D
Glycine 0.05 g N/D
Proline 0.053 g N/D
Serine 0.056 g N/D

Health benefits of Chayote

Chayote is a roughly pear-shaped, mild flavored vegetable grown worldwide for its delicious seeds, roots, shoots, flowers, leaves and fruit. Almost all parts are consumed raw in salad, boiled, marinated or fried.  It is a copper and vitamin B6 rich vegetable which is consumed worldwide to gain more benefits and remains healthy.

How to Eat

  • Tuberous roots, fruit, young leaves, shoots and stems are edible.
  • Fruit, stems and young leaves and tuber roots are consumed as a vegetable, both alone and plain boiled, as well as an ingredient of plentiful stews.
  • Chayote fruit are eaten raw in salads and salsas, but are more often cooked by sautéing or baking or stuffed or boiling, mashed, scalloped, fried or pickled.
  • Fruits are used in curries as well.
  • Fruit can be halved and bake like a winter squash and serve with butter.

Other Traditional uses and benefits of Chayote

  • Leaves and fruit have laxative, diuretic, cardiovascular and anti-inflammatory properties.
  • Decoctions made from the leaves or fruits are used to relieve urine retention and burning during urination as well as to dissolve kidney stones and to assist in the treatment of arteriosclerosis and hypertension.
  • Raw pulp of the fruit is calming for skin rashes and roasted leaves used in the suppuration of boils.
  • Herbal tea made with chayote leaves is used for lowering high blood pressure, dissolving kidney stones and treating atherosclerosis, or even hardening of the arteries.
  • A tea containing the flesh of chayote squash has mild diuretic properties and is used for treating bloating in certain parts of the world.

Other Facts

  • Starchy tuberous roots and vines are used as cattle fodder.
  • Fruit and roots are not only used as food but also as fodder for cattle in America and India.
  • Due to its flexibility and strength of the stem fibers, they are used as Reunion, in handicrafts to make baskets and hats.
  • Chayote plants are used efficiently in mixed plantations designed specifically for soil recovery and/or conservation in Philippines.
  • Flowers are good nectar sources for bees.

 

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