Article by Gil "hannaone"
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Image by hannaone
Weight information obtained from USDA food database
Chayotes originated in southern Mexico to parts of Central America (Honduras and Guatemala), where they were possibly cultivated as early as 1200 BCE by the Aztecs and Mayans. Spanish explorers introduced the plant to the Caribbean, South America, and Europe, and eventually to Africa, Asia, and Australia as well. Its common name is Spanish, and derives from the Nahuatl name chayotl.
Because chayote is an excellent source of minerals, fiber, protein, vitamins, and other nutrients, it is now grown throughout tropical and subtropical regions of the world.
Raw or lightly cooked chayote may be diced and used in salads or salsas, marinated with lemon or lime juice, or used in some Asian dishes like Korean soy sauce pickles.
Chayote | |||
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1 cup | pieces | 132g | 4.65oz |
1 fruit | 5 3/4" | 203g | 7.16oz |
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