Chow chow vegetable is also known as Chayote, is a roughly pear-shaped, mild flavoured and green vegetable. In Australia, New Zealand, and Singapore, the word chayote is referred to as Choko. In the United Kingdom and Ireland, it is known as Christophene, however, in Indonesia and Malaysia, it is known as Siamese Gourd.
Chow Chow Vegetable - All you need to know about
Chow Chow Vegetable Common Names:
|Chow Chow Vegetable in English||Chayote, Mirliton, Güisquil, Pimpinela, Choko, Bangalore brinjal|
|Chow Chow Vegetable in Hindi||इस्कुस (Ishkush), बंगा (Banga)|
|Chow Chow Vegetable in Tamil||சாயோட்|
|Chow Chow Vegetable in Telugu||చాయోటే|
|Chow Chow Vegetable in Marathi||Chayote|
|Chow Chow Vegetable in Kannada||ಚಾಯೋಟೆ|
|Chow Chow Vegetable in Malayalam||ചായോട്ടെ|
Waht is Chow Chow Vegetable?
The fruit of chow chow or chayote plants is light green with smooth skin and pear-shaped.
This nutrient-dense vegetable with incredibly soft, luscious flesh is a delight to eat. It is a staple ingredient in Latin American countries, and it is eaten both cooked and raw. While uncooked chayote is used in salads and salsas in these nations, it is eaten as a curry, dal, or kootu in India.
Botanical Name: Sechium edule
Plant Height: Its a climber and have been known to grow 30 feet (9 m.) in a season
Chayote Squash, also known as Chow Chow Vegetable in India, is a gourd that belongs to the Cucurbitaceae family of vegetables. The botanical name for the thin-skinned, large pear-shaped vegetable Sechium edule, also known as mirliton, pipinola, and choko, comes from Mexico and Guatemala.
Though it is commonly referred to as a fruit, it is actually an edible vegetable that historians believe was one of several vegetables brought to the Old World during the Columbian Exchange.
Chow Chow Vegetable Nutrition:
Chayote is a simple vegetable that has a variety of nutrients. Chow Chow vegetable or Chayoye is low in calories and high in potassium, magnesium, manganese, copper, Vitamins C, K, B6, B9 or folate, Calcium, Iron, and a whopping 2.8 grammes of dietary fibre, as well as containing no fat or sodium, making it an ideal vegetable for those on a weight loss journey.
|CHOW CHOW NUTRITION
||VALUE / % DV|
|Energy||80 kJ (19 kcal)|
|Dietary Fiber||1.7 g|
|Thiamine (B1)||2%0.025 mg|
|Riboflavin (B2)||2%0.029 mg|
|Niacin (B3)||3%0.47 mg|
|Pantothenic acid (B5)||5%0.249 mg|
|Vitamin B6||6%0.076 mg|
|Folate (B9)||23%93 µg|
|Vitamin C||9%7.7 mg|
|Vitamin E||1%0.12 mg|
|Vitamin K||4%4.1 µg|
Chow Chow Vegetable Leaves
The ground-growing vine has heart-shaped leaves that are 10-25 cm broad and tendrils on the stem that can reach up to 12 metres.
Benefits of Chow Chow Leaves
- The leaves and fruit contain diuretic, cardiovascular, and anti-inflammatory qualities, and a leaves tea has been used to treat arteriosclerosis, hypertension, and kidney stones.
Chow Chow Vegetable Seeds
When served cold and dipped in dressing, the seed is edible and delicious to some.
CHOW CHOW VEGETABLE CULTIVATION PRACTICE:
If you want to grow Chow Chow Squash Vegetable in your garden then here are the few parameter that you should take care of!
|SOIL:||Chayote grows well in a wide range of soils, from sandy loam to deep clay.|
|🌡️TEMPERATURE:||15°C to 25°C|
|☀️ SUNLIGHT:||Yields Best in Full Sun|
|FERTILIZER:||Organic fertilizer is preferred. For the summer season, apply mulch.|
|HARVEST:||After pollination, chayote flowers in 3-5 months and the fruits are available to harvest in 28-32 days. When the fruit is slightly immature, it is plucked two or three times a week.|
Chow Chow Vegetable Plantation and Care
- Plants should be spaced 8 to 10 feet (2-3 metres) apart, with a trellis or fence to support the vines.
- In a single season, old perennial vines have been reported to grow 30 feet (9 metres).
- Chayote is prone to rotting; in fact, while sprouting the fruit, it’s preferable to water the potting media once and then let it alone until the sprout emerges.
Health Benefits of Chow Chow Vegetable or Chayote
- Primarily used for human consumption, the stems of chow chow vegetable or chayote squash are also used to make baskets and hats.
- Chayote, which is abundant in phytochemicals, helps to improve blood flow and hence regulate high blood pressure.
- Chayote not only keeps you satisfied for longer, but its high fibre content inhibits carbohydrates from being absorbed quickly, keeping blood sugar levels in check.
- Chayote Squash is high in antioxidants such quercetin, myricetin, kaempferol, and morin, which help to fight diabetes, cancer, and inflammation.
- Chayote’s abundant flavonoids and plant components help to prevent constipation, regulate bowel movement, and sustain the growth of healthy gut flora, all of which help to improve the digestive tract’s numerous functions.
Chow Chow Vegetable Recipes: Radish Culinary Use
This vegetable can be eaten on its whole which means aside from the fruit/vegetable that grows on this climbing plant, the roots, stems, seeds, and leaves can all be eaten.
Raw, steamed, roasted, stuffed, fried, marinated, or boiling Chow Chow are all options. Its soft flesh is frequently utilised in the preparation of infant food, liquids, sauces, and pasta dishes.
Salads and stir-fries benefit from the mild flavour of the shoots, leaves, and seeds.
Chayote is also a favourite among Indians. Bengalis eat it during the rainy season to help combat illnesses, because to its high vitamin C content. Saag, Shutko is made from young, fragile leaves and branches. In Tamil Nadu, it’s known as Chow-Chow or Maerakkai, and it’s a common ingredient in sambar, poriyal, kootu, dal, and even chutney.
In Karnataka, it’s known as Seema Badanekaayi, and in Telugu, it’s known as Seema Vankaaya or Bengaluru Vankaaya.
In South Indian cuisine, the bland vegetable chow chow is transformed into a flavorful chutney. With steamed rice and ghee, this easy meal with only a few ingredients tastes fantastic.
The chayote’s crisp whitish flesh has a cooked cucumber flavour. (Some people associate it with baby zucchini or summer squash.)
When the weather has warmed up, plant the full fruit 3 to 4 weeks after the last average frost date in April. Chayote thrives in tropical and subtropical climates when summer temperatures are warm to scorching. To reach harvest, chayote needs 120 to 150 frost-free days.
Chayote’s unique appearance, rapid growth, and mild flavour are all reasons for its enthusiasts to keep growing it. It’s simple to get started, but it’s much more difficult to maintain control.
Clearly, this vegetable isn’t a huge star. It could be the prickly skin, the kitchen-grease feeling on the hand after cut, or the bland taste that turns many away from the basic chow chow.
The skin of the chayote is edible, although it is not as soft as the flesh, thus peeling is usually recommended. The fruit’s seed in the centre is also edible.
When selecting a ripe chayote, seek for one that is firm to the touch, light to dark green in colour, and free of brown soft areas (varying colours are fine as long as the fruit is firm).