How to Make Tasty and Healthy Chayote Squash

Many mothers are reluctant to process chayote squash (Sechium edule), the high content of sap makes chayote require special treatment before being processed into cooking. Though chayote has a delicious flavor and contains a variety of essential nutrients. Come on, we see tips for processing chayote squash.

Siamese squash is a vegetable that comes from a pumpkin family plant. The figure of the plant propagates, chayote appears hanging from tendrils under the stem. Similar to cucumber or pumpkin plants. Siamese squash is usually harvested when the fruit is young because young fruit does not contain too much sap, the fruit skin is still thin and has a soft texture of fruit flesh. The size of the fruit is as big as an adult's hand. The color of the green fruit with a slightly contoured fruit skin contour

Contained Nutrition

Judging from the nutritional side, Siamese squash includes vegetables that are rich in nutrients. In 100 gr of squash contained 29 kcal energy, 0.6 g protein, 0.1 g fat, 6.5 g carbohydrate, 14 mg calcium, 25 mg phosphorus, iron 0.5 mg, retinol 6 mcg, 0.02 mg thiamine, and 18 mg ascorbic acid. From the group of vitamins, Siamese squash is also rich in vitamins A, B, and vitamin C.

Chayote has cold properties, if we consume chayote, the digestive tract will feel cool and cold. Very good for reducing heartburn and fever. Chayote also contains alkaloid substances, saponins, and tannins, micronutrient substances that are in charge of maintaining and maintaining a healthy body. Another advantage of pumpkin is that it has a diuretic so that it can remove excess salt in the body, it is very suitable for people with hypertension. The content of pumpkin fiber is also quite high, this fiber plays a role in maintaining the health of the digestive tract.

Tip for processing chayote

Chayote squash can be processed into various types of dishes. You can mix with sour vegetables, clear vegetables, stirring or steaming into vegetables. Before being processed into dishes, the gourd sap can be removed in various ways. Here are tips for processing chayote squash.

· Cucumber sap can be removed in several ways. First, cut the base of the chayote, rub it up until the white sap comes out. If the sap does not come out, chayote is ready to be processed. Another method can be done by peeling and cutting the squash into smaller pieces, soaking it in a solution of salt water for five minutes while occasionally kneading. Rinse thoroughly and chayote is ready to be processed into dishes according to the needs of the recipe.

· Old chayote squash is usually thick and rather hard-skinned, peeled thin squash skin before processing. For young squash, chayote skin does not need to be peeled. Young Siamese squash is suitable as fresh vegetables.

· Do not let the squash that has been peeled and cut into open space for a long time. The color of chayote will usually turn yellowish. Soak the squash in the water to avoid discoloration.

· Do not cook chayote vegetables too long because it will reduce nutritional value, especially vitamins that are easily damaged in hot temperatures.

· To be more practical, you can peel and cut large quantities of chayote at once. Put it in a tightly closed container in the refrigerator. When needed, you just have to take it. In this way, chayote can last up to one week.

Share :