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Shallot, propertyand contraindications. Difference between shallot and onion Properties of raw or cooked shallots.
Theshallotit is very popular in the kitchen: it manages to give flavor to dishes without the typical bullying of onion! To find out the differences between onion and shallot, I refer you to the articledifference between shallot and onion.
The shallot consumed between autumn and winter, it preserves the property of the fresh shallot, collected and consumed in the summer. Thecooked shallotdoes not have the samepropertyof theraw shallotbecause some micronutrients are deactivated with cooking. Let's see in detail what the nutritional values and the property of this food.
Shallot, nutritional properties
Thanks to hisnutritional properties, shallot protects us from aging, prevents osteoporosis and helps the growth of nails and hair.
As well as all vegetables, so tooshallotit is mainly composed of water. It is rich in fibers and precious micronutrients for our body. In particular, the shallot provides mineral salts such as potassium, calcium, phosphorus, selenium, silicon, sodium and sulfur.
Selenium is an important micronutrient, able to protect our cells from oxidative stress so much that it is often described as the element with anti-aging properties. Selenium is essential for growth.
Theshallotit provides good amounts of silicon and for this reason, shallot is considered useful against osteoporosis and to strengthen nails and hair.
Not only mineral salts, itshallotprovides considerable amounts of vitamins. Among the most abundant vitamins we point out theC vitamin, vitamin A and vitamins of group B.
Recall that to assimilate vitamin C, itshallotmust be eatenraw. Thefresh shallotit can enrich our dishes and strengthen the immune defenses: the thermolabile vitamins are deactivated with cooking.
Nutritional composition of raw shallots
Here are the values referring to 100 grams of food as reported by the USDA database, US Department of Agriculture.
- Calories: 72 kcal
- Carbohydrates: 16.8 g
- Fat: 0.1 g
- Protein: 2.5 g
- Thiamine (Vitamin B1): 0.06 mg
- Riboflavin (Vitamin B2): 0.02 mg
- Niacin (Vitamin B3): 0.2 mg
- Pantothenic acid (Vitamin B5): 0.29 mg
- Vitamin B6: 0.345 mg
- Folate, Vitamin B9: 34 mcg
- Vitamin C: 8 mg
- Calcium: 37 mg
- Iron: 1.2 mg
- Magnesium: 21 mg
- Phosphorus: 60 mg
- Potassium: 334 mg
- Zinc: 0.4 mg
Shallot, therapeutic properties and benefits
Thanks to its therapeutic properties, the shallot has an antibiotic action, helps blood circulation and stabilizes pressure. It has an antitumor action.
Theshallotscontain moreflavonoids and phenolsof the classic onions. Flavonodes and phenols play an important antioxidant action by counteracting free radicals.
The shallotsthey are rich in antioxidant substances that perform an antibiotic action and anthocyanins; anthocyanins protect our cardiovascular system, very useful for capillaries and improve blood circulation.
Theshallotsprovide quercetin, a molecule that has been extensively studied in the oncology field due to its potential property anticancer. In our body, quercetin regulates the diastolic pressure.
Among the other active substances contained inshallots, we point out theallyl sulfide, a volatile thioether which, in our organism, exerts property diuretic. Allyl sulfide is also known for its property disinfectants (vermifuge and bactericidal).
For his property disinfectants, in the Indian tradition, shallot is used as a natural remedy for sore throats.
Shallot and cholesterol
Yes, it is true, the shallot has the ability to lower the levels of bad cholesterol in the circulation but this property is common to all vegetables, especially fruit. The water-soluble fibers contained in vegetables exert an anti-cholesterol action.
Shallots seem to have no contraindications if eaten raw. Cooked shallots may have contraindications based on the type of cooking: often, onion and shallots are browned or yellowed in oil, resulting in a product that is no longer so healthy.
Shallots can be grown both in the garden and in pots. Those who start from the seed can sow between September and November in seedbeds and between February and March in the open field.
Shallots prefer well-drained soils with a pH between 6 and 7.5.
It is harvested between April and Julyfresh shallotwhile, between July and August, when the leaves are now dry, we proceed with the collection of shallots to be stored and consumed between autumn and winter. For all the info on cultivation I invite you to read the page:shallot, cultivation.
This food, in autumn, retains all the properties of fresh shallot.