Chayote, fruit, cooked, boiled, drained, with salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 8 MG | 9% | |
| Thiamin | 0.0 MG | 2% | |
| Riboflavin | 0.0 MG | 3% | |
| Niacin | 0.4 MG | 3% | |
| Pantothenic acid | 0.4 MG | 8% | |
| Vitamin B-6 | 0.1 MG | 7% | |
| Folate, total | 18 UG | 5% | |
| Choline, total | 10.5 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 4.7 UG | 4% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 13 MG | 1% | |
| Iron, Fe | 0.2 MG | 1% | |
| Magnesium, Mg | 12 MG | 3% | |
| Phosphorus, P | 29 MG | 2% | |
| Potassium, K | 173 MG | 4% | |
| Sodium, Na | 237 MG | 10% | |
| Zinc, Zn | 0.3 MG | 3% | |
| Copper, Cu | 0.1 MG | 12% | |
| Manganese, Mn | 0.2 MG | 7% | |
| Selenium, Se | 0.3 UG | 1% |
Nutrition Highlights
- Very low in calories (22 kcal per 100g), suitable for weight management.
- Very low in fat (0.5g per 100g).
- Good source of dietary fiber (2.8g per 100g).
About Chayote, fruit, cooked, boiled, drained, with salt
This pale green, pear-shaped vegetable has a mild flavor and crisp texture that becomes tender when cooked. Its thin, edible skin surrounds a white, slightly crunchy flesh surrounding a soft central seed. When boiled, it takes on a subtle sweetness while maintaining its delicate structure, making it versatile in both savory and sweet preparations.
Nutritionally, this vegetable is an excellent low-calorie option, providing only 22 calories per 100 grams while delivering 2.8 grams of dietary fiber. Its minimal fat content and modest protein make it ideal for weight management and digestive health. The fiber content supports healthy digestion and may help maintain stable blood sugar levels. While it contains minimal sodium when prepared without added salt, cooking with salt enhances its naturally mild flavor.
In the kitchen, this vegetable shines in soups, stews, and stir-fries, where it absorbs surrounding flavors while contributing its characteristic texture. It's commonly diced and added to vegetable medleys, stuffed with savory fillings, or pickled for a tangy side dish. In some cuisines, it's mashed or pureed as a base for sauces and soups. Its neutral taste also makes it suitable for both hot and cold preparations, from warm casseroles to chilled salads.
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