Those that can be eaten, processed and used as medicine can also be used as food.

Chayote has tender flesh. Each 100 grams of chayote fruit contains 90-92 grams of water, 0.9-1.2 grams of protein, 2.6-7.7 grams of carbohydrates, 12-22 mg of vitamin C, and 20 micrograms of carotene. . The content of potassium is relatively high, up to 190 mg, riboflavin 0.1 mg, calcium 500 mg, phosphorus 320 mg, iron 40 mg, sodium 10 mg, copper 0.03 mg, magnesium 7 mg, zinc 8.35 μg, selenium 2.3 μg. In addition, it also contains folic acid, pantothenic acid, niacin, etc.

Chayote seedlings are also nutritious vegetables. Each 100 grams of fresh seedlings contains 1.8 grams of protein, 0.5 grams of fat, 4.3 grams of carbohydrates, 20 mg of calcium, 10 mg of phosphorus, and 14 mg of iron, especially The content of selenium is 30.58-53.01 micrograms per 100 grams, which is unmatched by many vegetables.

There are many ways to eat chayote. The fresh melon can be sliced ??and shredded, stir-fried with meat and vegetables, stir-fried with vegetables, served cold, made into soup, hot pot, and stuffed with high-quality dumplings. It can also be processed into pickled products or canned. Abroad, chayote is eaten by steaming, baking, frying, sautéing and other methods. In addition to fruits, rhizomes can also be eaten. The method and flavor are similar to potatoes, and they contain more vitamins A and C. Young leaves and shoots can also be eaten as vegetables.

When eating chayote, it is best to choose young fruits with shiny shoulder parts and shallow longitudinal grooves on the surface of the peel. The peel is bright green, tender and not hardened. Chayote is on the market in late autumn and is very resistant to storage. It can be stored at room temperature from October to March to April of the following year, and the flavor remains basically unchanged.