Shallots contains more vitamins and minerals than onions
Shallots or eschalots are long slender bulbs in the Allium family of root vegetables. In general, they differ from the onions in being smaller, and grow in clusters of bulbs from each plant’s root system. The bulbs are characteristically less pungency than that of onions and garlic, which makes them one of the favourite ingredients of the chefs all around the world. Since shallots are favoured for their mild onion flavour, they can be used in the same manner as onions. When peeled, shallots separate into cloves like garlic. There are two main types of shallots: jersey or “false” shallots (larger) and “true” shallots (more subtle flavour). Fresh green shallots are available in the spring and dry shallots (dry skin/moist flesh) are available year-round. Shallots come in three sizes — small, medium and jumbo (the least tasty). The younger (smaller) the shallot, the milder the taste.
Health benefits
Shallots have better nutrition profile than onions. On weight per weight basis, they have more antioxidants, minerals, and vitamins than onions.
They are rich source of flavonoid anti-oxidants such as quercetin, kemferfol et al. Further, they contain sulphur antioxidant compounds such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. These compounds convert to allicin through enzymatic action following disruption of their cell surface while crushing, and chopping.
Research studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities.
Allicin also decreases blood vessel stiffness by releasing vasodilator chemical nitric oxide (NO) and thereby help bring a reduction in the total blood pressure. Further research studies suggest that allicin inhibit the platelet clot-formation in the blood vessels that helps decrease an overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
The phyto-chemical compounds allium and allyl disulfide in onion have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).
Shallots contain several fold more concentration of vitamins and minerals than in onions, especially vitamin A, pyridoxine, folates, thiamin, vitamin C etc. Pyridoxine (B-6) helps raises GABA chemical levels in the brain that help sooth nervous irritability. In addition, 100 gm fresh shallots have 1190 IU (35 per cent RDA) of vitamin A. Vitamin A is a powerful antioxidant that helps protect from lung and oral cavity cancers.
They are also good in minerals and electrolytes than onions; particularly iron, calcium, copper, potassium, and phosphorus.
Selection:look for firm, dry bulbs, free from sprouts. They should be well-covered with a papery skin and no sign or wrinkling or sprouting.