What is chayot and what benefits it brings!
Chayot (or Mexican cucumber) is a herbaceous perennial plant of the pumpkin family, native to South America. It is grown in India, Turkey, America, China and Thailand, mainly for agricultural purposes. The leaves, shoots and fruits of the plant are eaten.
Having a high nutritional value and a rich chemical composition
CHEMICAL COMPOSITION
The nutritional value of the Mexican cucumber (in 100 g of the product) is presented:
protein – 0.8-0.85 g;
carbohydrates-4.45-4.51 g;
fat-0.11-0.14 g;
dietary fiber – 1.5-1.7 g.
Despite the relatively high carbohydrate content, chayot has a low energy value: 19 kcal per 100 g of fruit.
It is characterized by a high content of vitamins (in particular, group B):
choline (vitamin B4) - 9.2 mg;
nicotinic acid (vitamin PP) - 0.47 mg;
pantothenic acid (vitamin B5) - 0.249 mg;
alpha-tocopherol (vitamin E) – 0.12 mg;
pyridoxine (vitamin B6) - 0.076 mg;
riboflavin (vitamin B2) - 0.029 mg;
thiamine (vitamin B1) - 0.025 mg;
folic acid (vitamin B9) - 93 mcg;
folic acid (vitamin B9) - 93 mcg;
phylloquinone (vitamin K) – 4.1 mcg.
The fruit is useful for its mineral composition, which is characterized by a high content:
potassium-125 mg;
phosphorus – 18 mg;
calcium – 17 mg;
magnesium – 12 mg;
sodium – 2 mg;
zinc – 0.74 mg;
iron – 0.34 mg;
of manganese-0.189 mg;
copper – 123 mcg;
selenium – 0.2 mcg.
The uniqueness of chayot lies in its amino acid composition: it includes 17 essential amino acids for the human body, including:
leucine-0.077 g;
valine-0.63 g;
phenylalanine-0.047 g;
isoleucine – 0.044 g;
threonine – 0.04 g;
lysine-0.039 g;
arginine – 0.035 g.
In smaller amounts, the fruit contains histidine, methionine and tryptophan. Interchangeable acids-tyrosine, serine, alanine, glycine, proline, etc.
USEFUL PROPERTIES OF CHAYOT
The Mexican cucumber was used for medicinal purposes by the Mayans and Aztecs. From its fruits and leaves, decoctions were prepared to relieve various inflammations. And tea made from its dried pulp was considered a good remedy for the treatment of diseases of the heart, blood vessels and kidneys.
Due to the high content of vitamins, minerals and amino acid composition, and in our time, we can use the following useful properties of the plant:
tonic;
decongestants;
diuretics;
antitoxic drugs;
anti-inflammatory; astringent
;
soothing;
alkalizing agents;
blood-cleaning agents.
Chayot-a perennial plant with edible fruits, does not tolerate frost. It is a powerful liana, reaching 12 m in height. Chayot is a low-calorie product, in 100 g of which only 19 kcal is concentrated. The flesh of the fruit resembles a potato in texture, it contains 25 % starch, 17 amino acids, dietary fiber, sugars and a set of vitamins and mineral compounds. All parts of the plant are suitable for food, with the exception of the woody stem. The leaves of the Mexican cucumber are used in folk medicine to relieve puffiness, lower blood pressure and treat urolithiasis. Young roots and fruits are widely used in cooking for making side dishes, salads, and mashed soups. The stem is used for weaving straw things, and the old shoots are used for livestock feed. Currently, the culture has a low prevalence, but due to the rich chemical composition and useful properties, it is assumed that the plant will become widely popular in the near future.
Having a high nutritional value and a rich chemical composition
CHEMICAL COMPOSITION
The nutritional value of the Mexican cucumber (in 100 g of the product) is presented:
protein – 0.8-0.85 g;
carbohydrates-4.45-4.51 g;
fat-0.11-0.14 g;
dietary fiber – 1.5-1.7 g.
Despite the relatively high carbohydrate content, chayot has a low energy value: 19 kcal per 100 g of fruit.
It is characterized by a high content of vitamins (in particular, group B):
choline (vitamin B4) - 9.2 mg;
nicotinic acid (vitamin PP) - 0.47 mg;
pantothenic acid (vitamin B5) - 0.249 mg;
alpha-tocopherol (vitamin E) – 0.12 mg;
pyridoxine (vitamin B6) - 0.076 mg;
riboflavin (vitamin B2) - 0.029 mg;
thiamine (vitamin B1) - 0.025 mg;
folic acid (vitamin B9) - 93 mcg;
folic acid (vitamin B9) - 93 mcg;
phylloquinone (vitamin K) – 4.1 mcg.
The fruit is useful for its mineral composition, which is characterized by a high content:
potassium-125 mg;
phosphorus – 18 mg;
calcium – 17 mg;
magnesium – 12 mg;
sodium – 2 mg;
zinc – 0.74 mg;
iron – 0.34 mg;
of manganese-0.189 mg;
copper – 123 mcg;
selenium – 0.2 mcg.
The uniqueness of chayot lies in its amino acid composition: it includes 17 essential amino acids for the human body, including:
leucine-0.077 g;
valine-0.63 g;
phenylalanine-0.047 g;
isoleucine – 0.044 g;
threonine – 0.04 g;
lysine-0.039 g;
arginine – 0.035 g.
In smaller amounts, the fruit contains histidine, methionine and tryptophan. Interchangeable acids-tyrosine, serine, alanine, glycine, proline, etc.
USEFUL PROPERTIES OF CHAYOT
The Mexican cucumber was used for medicinal purposes by the Mayans and Aztecs. From its fruits and leaves, decoctions were prepared to relieve various inflammations. And tea made from its dried pulp was considered a good remedy for the treatment of diseases of the heart, blood vessels and kidneys.
Due to the high content of vitamins, minerals and amino acid composition, and in our time, we can use the following useful properties of the plant:
tonic;
decongestants;
diuretics;
antitoxic drugs;
anti-inflammatory; astringent
;
soothing;
alkalizing agents;
blood-cleaning agents.
Chayot-a perennial plant with edible fruits, does not tolerate frost. It is a powerful liana, reaching 12 m in height. Chayot is a low-calorie product, in 100 g of which only 19 kcal is concentrated. The flesh of the fruit resembles a potato in texture, it contains 25 % starch, 17 amino acids, dietary fiber, sugars and a set of vitamins and mineral compounds. All parts of the plant are suitable for food, with the exception of the woody stem. The leaves of the Mexican cucumber are used in folk medicine to relieve puffiness, lower blood pressure and treat urolithiasis. Young roots and fruits are widely used in cooking for making side dishes, salads, and mashed soups. The stem is used for weaving straw things, and the old shoots are used for livestock feed. Currently, the culture has a low prevalence, but due to the rich chemical composition and useful properties, it is assumed that the plant will become widely popular in the near future.