Shallots have numerous healing properties and nutritional values. Shallot looks and tastes almost like spring onion, although it also has the characteristics of garlic, hence its other names - shallots, garlic shallots, shallot garlic and onion-garlic. Check the pro-he alth effects of shallots and their use in the kitchen.

Contents:

  1. Shallots - anti-cancer properties
  2. Shallots can prevent stomach ulcers
  3. Shallots - calories, nutritional values ​​
  4. Shallots lowers cholesterol
  5. Shallots strengthens immunity
  6. Shallots and slimming
  7. Shallots - contraindications
  8. Shallots - use in the kitchen
  9. Shallots and spring onions - differences

Shallots , shallots, or rather shallot garlic or shallot garlic (Latin Allium ascalonicum) is a type of vegetable onion perennial of the garlic type.

Shallots have numerous properties and nutritional values, which are appreciated especially in the Middle East, where they come from.

Shallots came to Europe around the 15th century. Currently, the largest European producers of shallot onions include Belgium, Italy, the Netherlands and France, which annually exports about 6-7 thousand. tons of shallots.

We recommend: Black garlic - properties, application. Natural antibiotic and superfood

The most popular variety of this vegetable is banana shallot, with elongated thickening.

In Poland, shallots are grown mainly for amateurs. Due to the ease of cultivation, shallot onions are becoming more and more popular.

Shallots are more and more often found in Polish cuisine also because of their nutritional value. Shallots contain many valuable ingredients - they are rich in vitamins A, B, C and E, as well as protein and carbohydrates.

Ascalon garlic also has mineral elements such as phosphorus, magnesium, calcium and potassium, as well as selenium, copper, iron and iodine.

Shallots - anti-cancer properties

Shallots have potential anti-cancer effects. Shallots contain antioxidants, specifically allicin - a substance that reduces the risk of cancer.

Shallots can prevent stomach ulcers

Eating shallot onions is advisable to people whohave problems with the digestive system. Shallot has bactericidal properties, helps to fight various types of bacteria, in particular Helicobacter pylori. Therefore, it can be consumed in order to prevent gastric and duodenal ulcers, the main cause of which is the aforementioned pathogen.

Worth knowing

Shallots -calories,nutritional values ​​(in 100 g)Energy value - 72 kcal Total protein - 2.50 g Fat - 0.10 g Carbohydrates - 16.80 g (including simple sugars 7.87 g) Fiber - 3.2 gVitaminsVitamin C - 8.0 mg Thiamine - 0.060 mg Riboflavin - 0.020 mg Niacin - 0.200 mg Vitamin B6 - 0.345 mg Folic acid - 34 µg Vitamin A - 4 IU Vitamin E - 0.04 mg Vitamin K - 0.8 µgMineralsCalcium - 37 mg Iron - 1.20 mg Magnesium - 21 mg Phosphorus - 60 mg Potassium - 334 mg Sodium - 12 mg Zinc - 0.40 mgFatty acids saturated - 0.017 g monounsaturated - 0.014 g polyunsaturated - 0.039 g Data source: USDA National Nutrient Database for Standard Reference

Shallots lowers cholesterol

Shallot onions lowers the level of bad cholesterol in the blood and helps to maintain the proper level of sugar in the blood.

The flavonoids contained in the shallots, which can be found in both the chives and the shallots, have a positive effect on the heart and improve the functioning of the circulatory system.

Shallot onions contain more volatile oil than regular onions.

Shallots strengthens immunity

Shallot onions contain large amounts of vitamin C. Therefore, it is recommended to eat it, especially in the autumn and winter, in order to prevent infections. Shallot chives are particularly rich in vitamin C.

Shallots and slimming

Shallots are low in calories, therefore it is recommended in a slimming diet. Despite the fact that it is low in calories, it provides the body with many valuable ingredients. In addition, thanks to the bactericidal effect, it disinfects the body and cleans it, supporting the excretion of toxins.

Worth knowing

Shallots - contraindications

Although shallots positively affect the functioning of the digestive system, people with liver problems should limit their consumption of shallots to negligible amounts, because - due to the content of strong oils - shallots may adversely affect the functioning of this organ.

Shallots - used in the kitchen. How to eat shallots?

The shallow garlic produces long, tubular leaves that are used as chives. On the other hand, the onion smells and looks like garlic - it is formed into a set of small, oblong, arranged side by sidethe second of the bulbs. For this reason, it is commonly called onion-garlic.

The taste of shallots, however, is much milder than that of onions and garlic. Although it has a unique aroma and a slight garlic aftertaste, it does not have its bothersome smell. This makes it perfect for the kitchen.

Shallot can be bought in grocery stores, supermarkets and at the market. Its seeds can also be purchased in online stores. The price of shallots is around PLN 12 per kg. The seeds cost about PLN 3-5 per sachet.

Due to its unique aroma, shallots can be added to all kinds of salads and sauces. Cut into slices, it works great as an addition to meat. It can also be marinated (just like regular onions). Shallots can be eaten raw, dried, fried and frozen. With such treatment, they should not lose their valuable nutritional values. However, avoid cooking them, as they may lose valuable flavonoids. It is worth remembering that shallots vary in size. The small ones are usually milder in taste, and the large ones are sharper. In order to keep the proportions in the recipes, due to the non-systematized size of shallots, their number should be rapidly specified in glasses, not in pieces.

Worth knowing

Shallots and spring onions - differencesShallots in comparison to ordinary onions has a shorter growing period and better preserves. However, it produces smaller heads - with a diameter of 40-50 mm. It is similar in size to regular garlic and has a garlic scent.

Shallots - neither onion nor garlic [TOWIDEO]

About the authorWeronika RumińskaA graduate of Polish philology with an editorial and publishing specialization at the University of Warsaw. She developed her interests related to the editor's work already during her master's studies, actively cooperating with Poradnikzdrowie.pl on the editorial path and social media. Privately, a lover of good crime fiction and horse riding.

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