1.Good for the heart (Folate)
Chayote is an excellent source of folate, a B vitamin which helps prevent homocystein build-up. Studies have shown that too much of this amino acid in the blood is linked to a higher risk of coronary heart disease and stroke.
2.Helps prevent cancer (Vitamin C)
Vitamin C is known as one of the powerful antioxidants, substances that may protect cells from damage caused by free radicals. Studies suggest that antioxidants may slow or possibly prevent cancer development. Chayote is a very good source of vitamin C, providing 17% of the RDI.
3.Helps the body produce energy (Manganese)
Start your day with a breakfast of chayote omelet. Its manganese content helps the body convert protein and fat to energy.
4. Helps prevent constipation (Fiber)
To promote bowel regularity, add fiber to your diet with the help of this vegetable.
5.Keeps thyroid healthy (Copper)
It helps iodine in keeping the thyroid healthy by providing copper, a mineral linked in thyroid metabolism, especially in hormone production and absorption.
6.Helps prevent acne (Zinc)
It is a good source of zinc, a mineral which has shown to influence hormones which controls the production of oil in the skin.
7.Helps prevent bone loss (Vitamin K)
Tell grandma to eat chayote for a natural supply of vitamin K. Studies revealed a connection between vitamin K and osteoporosis.
8.Helps reduce blood pressure (Potassium)
Chayote can add to your DV of potassium, the mineral which helps lower blood pressure levels.
9.Good for the brain (Vitamin B6)
It can provide vitamin B6. Study participants have shown that vitamin B6 helps improve memory performance in some age groups.
10.Helps prevent leg cramps (Magnesium)
Chayote also contains magnesium, an electrolyte and a mineral which helps prevent muscle cramps
Culinary and medicinal uses
The fruit does not need to be peeled to be cooked or fried in slices. Most people regard it as having a very mild flavor by itself (though some find it unpalatable). It is commonly served with seasonings (e.g. salt, butter and pepper in Australia) or in a dish with other vegetables and/or flavorings. It can also be boiled, stuffed, mashed, baked, fried, or pickled in escabeche sauce. Both fruit and seed are rich in amino acids andvitamin C.[6] Fresh green fruit are firm and without brown spots or signs of sprouting. Smaller ones are more tender.
The tuberous part of the root is starchy and eaten like a yam (can be fried). It can be used as pig or cattle fodder, as well.
The leaves and fruit have diuretic, cardiovascular andanti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones.
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