In India, the vegetable Chayote is called chow chow or Banglore brinjal among other names; in the east and north east, it is simply known as squash and is a very popular vegetable used in both vegetarian and non vegetarian dishes.
Typically it's a salty, tangy, and slightly sweet tasting condiment. In chowchows with a green tomato base, they might taste brighter and more tart. Some people make chowchows very vinegar-forward, while others add quite a bit of sugar to make it sweet.
A humble vegetable, Chow chow comes with an array of nutritional components. This tender vegetable with deep ridges is not only low on calories but also offers ample amounts of potassium, magnesium, manganese, copper, Vitamin C, K, B6, B9 or folate, Calcium, Iron besides a whopping 2.8 grams of dietary fibre and contains absolutely no fat, sodium making it an ideal vegetable for those on weight loss journey.
Generally Raw chow chow may be added to salads or salsas, and it is often marinated with lemon or lime juice. Although most people are familiar only with the fruit, the root, stem, seeds, and leaves are all edible. The tubers of the plant are eaten like potatoes and other root vegetables.
Its peel is used to prepare chutney and a chow chow stew is a standard and easy recipe prepared often. Read it Here.
Chow chow is rich in antioxidants, keeping inflammation at bay and ailments like cancers and joint pains. Quercetin, myricetin, morin and kaempferol are the antioxidants found. Not only do these prevent cell-related damage, but they also prevent the onset of type 2 diabetes by controlling blood sugar levels.
Thus including chow chow in the diet has lot of benefits and it promotes healthy body.
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