Shallots bring a combination of a very fine taste and many nutritional benefits. They resemble onions but are milder in flavour and pungency as compared to the onion. This unique flavour makes it very suitable for being pickled or consumed raw. Its addition in sambhar and other curries brings a very good flavour to the dish. Apart from its flavour, it is appreciated for its wide range of anti-oxidant containing compounds.
# Prevents chronic diseases
Shallots have flavonols and polyphenolic compounds, which are actually in higher quantities in them than in onions and garlic and other similar vegetables of the onion family. Flavonols are the bioactive compounds which help in reducing the risks for chronic diseases.
# Keeps cholesterol under check It helps in inhibiting the oxidation of Low-density lipoprotein, LDL cholesterol which otherwise may lead to atherosclerosis (hardening and narrowing of arteries). Like garlic and onion, when shallots are sliced or crushed, they form a compound called Allicin. This compound helps reduce LDL cholesterol.
# Boosts circulationIt helps in the overall health of the circulatory system. They help improve circulation and dilate blood vessels, which makes them a natural remedy for lowering high blood pressure. Shallots have a higher content of Iron and copper, which in turn can help to boost circulation in the body by stimulating the production of red blood cells.
# Beneficial for DiabeticsTwo of the phytochemical compounds found in shallots, allium and allyl disulfide help to regulate the levels of blood sugar in the body and thus is beneficial to those with diabetes.