The internet says that chayote has a lot of benefits. I am thinking a skin exfoliator may be one of them. The condition my fingers were in after handling it was not good. Took off a layer of skin. Plus it left a sticky thick residue on my counter – AFTER I washed it off. I had to use a scrubber to get it off. I also washed my cutting board then stuck it in the dishwasher and it came out with that stuff still on it. I had to scrape it off with a knife. All of this really has me curious as to what it does INSIDE a body.
Anyway . . . the information I found on the internet says that chayote has protein, fiber, calcium, Magnesium, Potassium, Zinc, Copper, vitamin C, vitamin B9, and vitamin K. Information also reports that it contains antioxidants. The antioxidants quercetin, myricetin, morin, and kaempferol. Antioxidants may help protect cells from damage caused by free radicals. Chayote may also help with heart health by lowering high blood pressure and high cholesterol, and improving poor blood flow – all things associated with risk factors of heart disease.
The Healthline article continues on to state that chayote may help may help regulate blood sugar levels because of the fiber. The fiber might also help promote a healthy weight. The fiber and flavonoids might help with digestive tract health. Also going back to some of the nutrients: the vitamin B9 might help with pregnancy and the vitamin C (antioxidant) might help fight aging. Some research showed that compounds in chayote might reduce the risks of some types of cancer and slow the progression of others. Test also suggested that the extract might help protect against fatty liver disease.
With all the suggested benefits, chayote sounds like a great addition to one’s diet. As with so many food items there needs to be more research done. All the studies are based on elements of the fruit and only go as far as what science knows at this time. And, as with all things different people reap different benefits.
Additional information I saw is that is it also called a mirliton squash – there is that word again. I was introduced to it as it being a common food in Mexican cuisine, but the information I saw did mention it being used in Asian cooking. Again, I was just excited because it was new to me. I understand that it is not exciting to some people because they have been eating it all of their lives. And just like years ago when I received baby bok choy in my produce box I hadn’t really thought about how I probably HAD eaten it before in Chinese Food. Could be the same with chayote. I know there has been some things I couldn’t identify before in my chow mien so that could be it.
Not everything I get excited about and share is new to everyone, but sometimes it might be. I am just hear trying to let people know about new things (maybe new to them, maybe not) and share when I discover (or am given) something new.
Now that I know I need to wear gloves when prepping this fruit, I would cook it and eat it again . . . it has a lot going for it!
What do you think?
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