ໝາກນອຍ Chinese Silk Squash pack of 200g(Barcode 50103127)

This Chinese Silk squash is a light-yellow hybrid variety, with a sweet and nutty flavor profile. Its skin is thin, making it easier to prepare, and its flesh is dense, providing a great texture for sautéing and roasting. High in Vitamin A and dietary fiber, it's a nutritious addition to any meal.

Product Description

Chinese silk squash is a type of summer squash that is native to China. It is also known as luffa, angled loofah, or Chinese okra. Chinese silk squash is a long, slender vegetable with a rough, green skin and a white flesh. It has a mild, slightly sweet flavor and a soft, spongy texture. Chinese silk squash is a good source of dietary fiber, vitamin C, and vitamin A. It is also low in calories and fat.

Nutrition Facts

• Calories: 25
• Fat: 0.1 g
• Saturated fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1 mg
• Carbohydrates: 5 g
• Dietary fiber: 2 g
• Sugar: 2 g
• Protein: 1 g
• Vitamin C: 20 mg (40% of the Daily Value)
• Vitamin A: 200 IU (5% of the Daily Value)

History of the Product

Chinese silk squash has been cultivated in China for centuries. It is believed to have originated in the Zhejiang province. Chinese silk squash was first introduced to the United States in the early 1900s.

Health Benefits

Chinese silk squash is a good source of dietary fiber, vitamin C, and vitamin A. Dietary fiber is important for digestive health. Vitamin C is an antioxidant that helps protect the body from damage caused by free radicals. Vitamin A is important for vision, skin health, and immune function.

Cooking Recipe

Ingredients:

• 1 Chinese silk squash, peeled and cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper

Instructions:

1. Heat the oil in a large skillet or wok over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ginger and cook for 1 minute more.
4. Add the Chinese silk squash, chicken broth, soy sauce, rice vinegar, sesame oil, and black pepper.
5. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the Chinese silk squash is tender.
6. Serve immediately.

Allergens

Chinese silk squash is generally considered to be safe for most people to eat. However, it is possible to be allergic to Chinese silk squash. If you have any concerns, please consult with your doctor before eating Chinese silk squash.

How to Store

Chinese silk squash can be stored in the refrigerator for up to 3 days. To store, wrap the Chinese silk squash in plastic wrap or place it in a sealed container.