Chouchou / Chayote (per Kg) is a light green, pear-shaped fruit with a single, large pit and edible flesh and skin. The flesh of the chayote is mild in flavor. However, its texture falls somewhere in between a potato and cucumber.

Benefits of Chouchou / Chayote (per Kg):

1. Packed with nutrients Chayote (Chouchou)  squash is low in calories, carbohydrates, as well as fat yet high in several nutrients, particularly folate (vitamin B9).

2. Is rich in antioxidants. It offers a variety of disease-fighting and health-promoting antioxidants, such as vitamin C as well as myricetin.

3. Might help heart health. Chayote (Chouchou) is a heart-healthy food option thanks to the numerous plant components and fiber it contains. These substances may reduce blood pressure and cholesterol while increasing blood flow.

4. Might help with blood sugar control. Chayote’s (Chouchou) plant components and fiber may help stabilize blood sugar levels as well as increase insulin sensitivity.

5. Can help a pregnant woman stay healthy. The nutrient folate, which is necessary for healthy embryonic development, is abundant and might therefore be appealing to women who are expecting or attempting to get pregnant.

6. Possibility of anticancer effects. Chayote (Chouchou) chemicals may have anticancer properties, according to certain test-tube study, but additional research is required.

7. Might promote liver health. Research in test tubes and on animals suggests that it’s extract may lessen the buildup of fat in your liver, perhaps providing protection against fatty liver disease. However, more research is required.

8. Might encourage healthy weight. Low calorie and high fiber foods like chayote can help with weight loss as well as maintenance by making you feel satiated for longer.

Methods for Making Chayote (Chouchou):

-Eat the vegetable fresh like you would cucumber or celery.

-Mixing raw chayote (Chouchou) cubes into fruit or veggie salads.

-In order to eat chayote (Chouchou) like a traditional squash, steam it or boil it.

-It can be roasted, fried, or braised to make a tasty ingredient to soups and stews.